Honeycrisp Apple Broccoli Salad

Name: Honeycrisp Apple Broccoli Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups chopped broccoli florets; 1 large Honeycrisp apple, diced; 1/4 cup chopped red onion; 1/4 cup dried cranberries; 1/4 cup chopped walnuts; 1/4 cup plain Greek yogurt; 1 tbsp honey; 1 tbsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper

Author: Tessa

Published: September 6, 2025

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You know those warm afternoons when you crave something fresh and crunchy? That’s exactly how this Honeycrisp Apple Broccoli Salad was born in my kitchen last summer. I was staring at a gorgeous Honeycrisp apple (my absolute favorite for their perfect sweet-tart balance) and some bright green broccoli, and suddenly – bam! – inspiration struck. The crisp bite of the apples pairs magically with the broccoli’s earthy freshness, while the tangy yogurt dressing ties it all together. It’s become my go-to when I need a salad that’s satisfying but doesn’t weigh me down. The best part? It comes together in about 15 minutes flat – just chop, mix, and enjoy that refreshing crunch!

Why You’ll Love This Honeycrisp Apple Broccoli Salad

This isn’t just another salad—it’s the kind that makes you actually want to eat your veggies. Here’s why:

Quick & easy: Done in 15 minutes flat—no cooking, just chopping and tossing!
Crisp & refreshing: That perfect crunch from Honeycrisp apples and fresh broccoli is seriously addictive.
Healthy but indulgent-tasting: Creamy yogurt dressing feels like a treat, but it’s packed with protein and no mayo in sight.
Versatile: Eat it solo, pile it on a sandwich, or add grilled chicken to make it a meal.
Crowd-pleaser: Even my “I-don’t-do-broccoli” friends sneak seconds.

Trust me—this salad disappears faster than I can make it!

Ingredients for Honeycrisp Apple Broccoli Salad

Okay, let’s talk ingredients! This is where the magic starts. I’m a bit particular about a couple of these—trust me, it makes a difference. You want everything fresh and bright for this salad to really sing. Here’s exactly what you’ll need:

2 cups chopped broccoli florets – Get a good, fresh head of broccoli. You want those florets chopped into small, bite-sized pieces so you get a little bit of everything in each forkful.
1 large Honeycrisp apple, diced – Don’t you dare substitute here! Honeycrisp is non-negotiable for its perfect sweet-tart crunch. We’ll dice it up right before mixing to keep it from browning.
1/4 cup chopped red onion – This adds a nice little zing. If raw onion is too strong for you, just give the chopped pieces a quick rinse under cold water—it tames the bite perfectly.
1/4 cup dried cranberries – I love the chewy sweetness these bring. Craisins work great, but any good-quality dried cranberry will do the trick.
1/4 cup chopped walnuts – Toasting these is my secret weapon! Just a few minutes in a dry pan until they’re fragrant takes them from good to absolutely incredible.
1/4 cup plain Greek yogurt – This is our dressing base. Go for full-fat if you can—it makes the dressing so much creamier and richer.
1 tbsp honey – Just enough to sweeten things up and balance the tang from the yogurt and lemon.
1 tbsp lemon juice – Freshly squeezed, please! It brightens up the whole salad and keeps our apples looking pretty.
1/4 tsp salt – Don’t skip this! It really makes all the flavors pop.
1/4 tsp black pepper – Just a little pinch adds a subtle warmth that works so well with the sweet apples.

That’s it! Simple, fresh ingredients that come together to make something seriously special. Now let’s get mixing!

Honeycrisp Apple Broccoli Salad - detail 1

How to Make Honeycrisp Apple Broccoli Salad

Preparing the Ingredients

First things first – let’s keep those apples looking fresh! Fill a small bowl with cold water and squeeze in about half the lemon juice (we’ll use the rest later). Dice your Honeycrisp apple into bite-sized pieces and toss them right into the lemon water. This quick bath stops them from turning brown while you prep everything else. Now, chop your broccoli into small florets – I like pieces about the size of a quarter so you get a little of everything in each bite. Give that red onion a fine dice too (remember my rinsing trick if you want to mellow it out). Last step – toast those walnuts in a dry pan over medium heat for 2-3 minutes until you can smell their nutty aroma. Careful, they burn fast!

Mixing the Salad

Grab your biggest mixing bowl – this salad needs room to party! Drain those apple pieces and pat them dry with a paper towel. Toss them in the bowl with the broccoli, red onion, cranberries, and toasted walnuts. Give it a gentle stir with a big spoon – you’ll already love how colorful it looks! The textures are amazing together – crisp apples, crunchy broccoli, chewy cranberries… oh my.

Making the Dressing

In a smaller bowl, whisk together the Greek yogurt, honey, and remaining lemon juice. Add the salt and pepper and keep whisking until it’s smooth and creamy. Taste it – you might want an extra squeeze of lemon or pinch of salt depending on your yogurt’s tanginess. This dressing is magic – just sweet enough to balance the veggies but still light and fresh.

Combining and Serving

Now for the fun part! Pour that beautiful dressing over your salad and gently toss until everything’s coated. You can serve it right away if you’re impatient like me, but it gets even better after 30 minutes in the fridge when the flavors really mingle. I love scooping it into little bowls for a light lunch or piling it high on a platter for potlucks. That first crisp, creamy bite? Pure happiness.

Honeycrisp Apple Broccoli Salad - detail 2

Tips for the Best Honeycrisp Apple Broccoli Salad

Want to take this salad from good to “Oh my gosh, what is this?!” level? Here are my tried-and-true tricks I’ve learned after making this probably a hundred times:

Fresh is best: Seriously, don’t even think about using frozen broccoli here – it gets way too soggy. Look for bright green heads with tight florets and crisp stems that snap when you bend them.
Dice don’t slice: When cutting the apples, go for small cubes rather than thin slices. Bigger chunks stay crunchier and give you that satisfying Honeycrisp bite.
Taste as you go: Not all yogurts are equally tangy! After mixing the dressing, dip a broccoli floret in and taste. Need more honey? More lemon? Adjust to your mood – sometimes I add an extra squeeze of lemon when I want it zingier.
Toast those nuts: I know I already said it, but it bears repeating – toasting the walnuts transforms them from “nice” to “can’t-stop-eating-them” good. Just watch them like a hawk so they don’t burn!
Protein boost: Leftover grilled chicken? A handful of chickpeas? Even some crumbled beef bacon if you’re feeling indulgent – all fantastic additions that turn this side into a meal.

Oh, and one last thing – don’t dress the salad more than an hour before serving unless you like soggy broccoli. The crunch is half the fun!

Variations for Honeycrisp Apple Broccoli Salad

One of my favorite things about this salad is how easily you can mix it up depending on what’s in your fridge or who you’re feeding. Here are some of my go-to twists when I want to change things up:

Nut swaps: Out of walnuts? Try toasted almonds or pecans instead – they add their own delicious crunch. For nut-free, sunflower seeds work great!
Cheese please: A handful of crumbled feta or blue cheese takes this salad in a totally different (but amazing) direction. The salty tang plays so well with the sweet apples.
Protein power: Toss in some shredded rotisserie chicken, chickpeas, or even chopped hard-boiled eggs to make it hearty enough for dinner.
Fruit alternatives: While Honeycrisp apples are my favorite, pears make a lovely substitute when they’re in season. Just as crisp and juicy!
Dressing variations: Swap the yogurt for tahini mixed with lemon juice for a nutty twist, or add a teaspoon of Dijon mustard for extra zing.

The beauty of this salad is how forgiving it is – once you’ve got that perfect base of crisp apples and broccoli, almost any add-ins work. Have fun experimenting!

Storing and Reheating Honeycrisp Apple Broccoli Salad

Okay, let’s talk leftovers – though honestly, there usually aren’t any with this salad! But if you do somehow manage to have some left, here’s how to keep it tasting fresh:

Airtight is everything! Transfer your salad to a container with a tight-fitting lid – I’m partial to glass because it doesn’t hold onto smells. Press a piece of plastic wrap directly on the surface before sealing to keep the apples from oxidizing. It’ll stay crisp in the fridge for about 2 days, though the broccoli will start losing its snap after 24 hours (that’s why I usually make just enough to eat same-day).

No reheating needed – seriously! This salad is meant to be served cold. If you pull it from the fridge and it seems a bit dry, just give it a quick stir and maybe add a tiny drizzle of fresh lemon juice to wake it back up. The thought of warm broccoli makes me shudder – trust me, chilled is the way to go!

Planning ahead? You can prep components separately up to a day in advance – keep the dressing in one container, the dry ingredients in another, and combine right before serving. That way everything stays perfectly crisp and delicious. And if you’re packing it for lunch? Toss a freezer pack in your bag – nobody likes lukewarm salad!

Nutritional Information for Honeycrisp Apple Broccoli Salad

Let’s talk numbers – but don’t worry, I promise this salad is as good for you as it is delicious! Here’s the breakdown per generous 1-cup serving (and yes, I’ve definitely eaten two servings at once – no judgment!):

Calories: About 180 – perfect for a light lunch or side dish
Sugar: 18g (mostly from the natural sugars in apples and cranberries)
Sodium: Just 150mg – way better than store-bought dressings!
Fat: 8g (the good kind from walnuts and yogurt)
Carbohydrates: 26g with 4g of fiber to keep you full
Protein: 4g (add some chicken to bump this up!)

Now here’s my nutritionist friend’s favorite part – this salad packs a serious vitamin punch! Between the broccoli’s vitamin C and K, the apples’ fiber, and the walnuts’ omega-3s, you’re getting way more than just empty calories.

Quick disclaimer: These numbers can vary based on your exact ingredients – like if you use low-fat yogurt or extra honey. But honestly? I say enjoy the full-fat version – that creaminess is worth every bite!

Frequently Asked Questions

I’ve gotten so many questions about this salad from friends and family over the years – here are the ones that come up most often with my honest answers!

Can I use a different type of apple?
While you technically can, I’m begging you to try it first with Honeycrisp! Their perfect balance of sweetness and tartness makes this salad special. If you must substitute, Fuji or Pink Lady apples work okay, but they won’t give quite the same crisp texture. Avoid mealy apples like Red Delicious – they turn mushy fast.

How long does this salad stay fresh?
Honestly? It’s best eaten within a few hours of making when everything’s still super crisp. But if you must store it, keep it in an airtight container in the fridge for up to 2 days (the broccoli starts losing its crunch after 24 hours though). Pro tip: Store the dressing separately and toss just before serving!

Can I make this vegan?
Absolutely! Just swap the Greek yogurt for coconut yogurt or a tahini-lemon mixture. The honey can be replaced with maple syrup or agave. Everything else is already plant-based – easy peasy!

Why soak the apples in lemon water?
Two reasons! First, it prevents browning so your salad stays pretty. Second, that little extra lemon flavor makes the apples taste even brighter in the finished dish. Don’t skip this step – it takes 2 minutes but makes a huge difference.

Is there a way to make this less sweet?
Of course! Reduce the honey in the dressing by half (you can always add more later). You could also swap the dried cranberries for something more savory like chopped sun-dried tomatoes or kalamata olives. Cooking is all about making it your own!