Description
Apple Broccoli Salad is a hearty, flavorful salad combining crisp broccoli, tart Granny Smith apples, smoky bacon, sweet cranberries, toasted walnuts, and red onion, all dressed in a creamy apple cider vinaigrette. This dish balances sweet, savory, and tangy flavors, making it perfect for family dinners, potlucks, or meal prep. Easy to assemble, it’s visually appealing and packed with nutrients, offering a delicious way to enjoy vegetables.
Ingredients
- 6 cups fresh broccoli florets, chopped
- 2 Granny Smith apples, diced
- 6 strips bacon, cooked and crumbled
- 1/2 cup dried cranberries
- 1/2 cup toasted walnuts, chopped
- 1/4 red onion, finely diced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Blanch broccoli florets in boiling water for 2 minutes.
- Transfer broccoli to ice water immediately, drain and pat dry.
- Dice apples and toss with 1 tablespoon vinegar to prevent browning.
- Cook bacon until crispy, drain, and crumble.
- In a small bowl, whisk together mayonnaise, remaining vinegar, honey, salt, and pepper.
- In a large bowl, combine broccoli, apples, bacon, cranberries, walnuts, and red onion.
- Pour the dressing over the salad and toss to evenly coat.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Substitution options: Replace bacon with turkey bacon or omit for vegetarian version. Swap walnuts for pecans, or use sunflower seeds for nut allergies. Substitute Greek yogurt for part of the mayonnaise for a lighter dressing. Make-ahead: Prep the salad up to 24 hours in advance; add apples and dressing close to serving for freshness. Store leftovers in an airtight container for up to 3 days. Troubleshooting: To prevent a watery salad, ensure broccoli is thoroughly dried. If apples brown, toss with lemon juice. Avoid overdressing by adding dressing in increments.
- Prep Time: 25 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American