Crunch & Fresh: The Ultimate Broccoli Apple Salad for Every Season

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For the salad:

  • 2 cups raw broccoli florets, chopped small

  • 1 large apple, diced (sweet-tart varieties like Honeycrisp or Fuji work best)

  • ½ cup shredded carrots

  • ¼ cup red onion, finely sliced

  • ⅓ cup raisins or dried cranberries

  • ⅓ cup sunflower seeds or chopped walnuts (optional for crunch)

For the dressing:

  • ½ cup plain Greek yogurt or plant-based yogurt

  • 1½ tablespoons apple cider vinegar

  • 1 tablespoon maple syrup or honey

  • Salt and black pepper to taste

Preparation

  1. Chop and prep: Finely chop the broccoli into small, bite-sized florets. Dice the apple and thinly slice the red onion.

  2. Mix the salad base: In a large bowl, combine the broccoli, apple, carrots, onion, raisins, and seeds or nuts if using.

  3. Make the dressing: In a small bowl, whisk together the yogurt, apple cider vinegar, maple syrup (or honey), salt, and pepper until smooth and creamy.

  4. Combine and toss: Pour the dressing over the salad and mix well to evenly coat all ingredients.

  5. Chill (optional): Let the salad rest in the fridge for 15–30 minutes before serving for enhanced flavor.

Serving and Storage Tips

  • Serve chilled for the best crunch and flavor contrast.

  • This salad keeps well for up to 2 days in an airtight container in the fridge. Apples may brown slightly, but the vinegar in the dressing helps slow that.

  • Great as a side to grilled dishes, sandwiches, or holiday mains.

Variants

  • Vegan version: Use dairy-free yogurt or cashew cream in the dressing.

  • Add protein: Mix in chickpeas, grilled tofu, or shredded chicken for a fuller meal.

  • Swap the fruit: Try pears, grapes, or even pomegranate seeds for a twist.

  • Tangier option: Add a splash of lemon juice or Dijon mustard to the dressing for extra zing.

FAQ

Q: Can I use cooked broccoli?
A: Lightly steamed broccoli can be used if you prefer a softer texture, but make sure it’s completely cooled before mixing.

Q: How do I keep apples from browning?
A: Toss them in a bit of lemon juice before adding to the salad, or simply mix them quickly into the acidic dressing.

Q: Is this salad suitable for meal prep?
A: Yes! It actually tastes better after sitting for a few hours. Just keep it refrigerated and eat within 48 hours.

Q: Can I make this without yogurt?
A: Definitely—try a vinaigrette with olive oil, apple cider vinegar, and a bit of mustard or tahini for creaminess.

Q: What type of apple works best?
A: Firm, crisp apples like Honeycrisp, Pink Lady, or Fuji offer the best texture and flavor balance.

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