Description
A vibrant, refreshing salad featuring sweet Honeycrisp apples, crunchy broccoli, tangy cranberries, and toasted nuts tossed in a creamy yogurt dressing. Perfect as a light lunch or a colorful side dish for gatherings.
Ingredients
4 cups broccoli florets, chopped into bite-sized pieces
1 large Honeycrisp apple, chopped
1/2 small red onion, thinly sliced
1/2 cup dried cranberries
1/3 cup chopped toasted almonds or sunflower seeds
1/4 cup crumbled feta cheese (optional)
1/2 cup plain Greek yogurt (or mayo for a classic version)
1 tablespoon honey
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chopped broccoli, apple, red onion, cranberries, and toasted nuts.
- In a separate bowl, whisk together the Greek yogurt, honey, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and creamy.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Gently fold in the feta cheese, if using.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend.
- Serve chilled or at room temperature.
Notes
Make it nut-free by using sunflower seeds instead of almonds.
For a vegan version, use plant-based yogurt and skip the feta cheese.
Add shredded carrots or celery for extra crunch and color.
Grilled chicken or chickpeas can make it a complete meal.
Toss apples in lemon juice if prepping ahead to prevent browning.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
