Description
A crisp and refreshing salad combining crunchy broccoli, sweet Honeycrisp apples, dried cranberries, nuts, and seeds tossed in a creamy honey-yogurt dressing.
Ingredients
- 4 cups broccoli florets, finely chopped
- 1 large Honeycrisp apple, diced
- 1/2 cup dried cranberries
- 1/3 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/3 cup sunflower seeds
- 1/3 cup chopped almonds
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash the broccoli thoroughly and chop it into small bite-sized florets.
- Place the chopped broccoli in a large mixing bowl.
- Dice the Honeycrisp apple into small cubes and optionally toss with a little lemon juice to prevent browning.
- Add the diced apple, dried cranberries, chopped red onion, shredded carrots, sunflower seeds, and chopped almonds to the bowl.
- In a separate bowl whisk together mayonnaise, yogurt, honey, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the salad ingredients.
- Toss gently until everything is evenly coated.
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend.
- Stir again before serving and adjust seasoning if needed.
Notes
- Toss the diced apples in lemon juice to keep them from browning.
- Chill the salad for at least 30 minutes for the best flavor.
- Replace half of the mayonnaise with yogurt for a lighter dressing.
- Fuji or Gala apples can be used instead of Honeycrisp.
- Add grilled chicken or chickpeas to turn the salad into a full meal.
- Roasted chickpeas can replace nuts for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
