Crisp, colorful, and bursting with flavor, this Broccoli Apple Salad is everything you want in a fresh side dish. With crunchy broccoli florets, sweet apples, chewy cranberries, and a creamy dressing, it’s a salad that satisfies on every level. Whether you’re prepping for a holiday meal or looking for a healthy weekday option, this dish is a guaranteed crowd-pleaser.

The contrast of textures in this salad is what makes it so memorable. Every bite gives you a refreshing crunch from raw broccoli and apple, a chewy surprise from dried cranberries, and that sweet creaminess from the simple mayo-based dressing. It’s quick to toss together and even better after sitting for a while, making it perfect for potlucks and make-ahead meals.

What Kind of Apples Work Best for Broccoli Apple Salad?

The best apples to use are firm and slightly sweet varieties like Honeycrisp, Fuji, or Gala. These hold their shape well and won’t turn mushy when mixed with the dressing. They also add a pop of juicy brightness to balance the earthiness of the broccoli.

Ingredients for the Broccoli Apple Salad

Broccoli Florets
Raw and chopped into bite-sized pieces, they form the base and bring the satisfying crunch this salad is known for.

Apples
Thinly sliced or chopped apples bring a sweet, juicy contrast to the crisp veggies.

Carrots
Julienned or shredded, carrots add another layer of color and a mild sweetness.

Red Cabbage
For a burst of vibrant purple and earthy crunch.

Dried Cranberries
These chewy little gems bring a tangy sweetness that balances the creamy dressing.

Walnuts or Pecans
Toasted and chopped, they give the salad a nutty bite and satisfying texture.

Red Onion
Thinly sliced for a bit of sharpness that ties everything together.

Creamy Dressing
Typically a blend of mayonnaise, Greek yogurt or sour cream, a splash of apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper.

How To Make the Broccoli Apple Salad

Step 1: Prepare the Produce

Chop the broccoli into small florets. Core and slice your apples into thin matchsticks or small cubes. Shred the carrots and slice the red cabbage and red onion thinly for the best texture.

Step 2: Mix the Dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt or sour cream, 1 tablespoon apple cider vinegar, and 1 tablespoon honey or maple syrup. Add a pinch of salt and black pepper to taste.

Step 3: Combine the Salad

In a large mixing bowl, combine the broccoli, apples, carrots, cabbage, onion, and cranberries. Pour the dressing over the mixture and toss until everything is evenly coated.

Step 4: Add the Crunch

Just before serving, stir in the chopped walnuts or pecans to keep them crunchy. If making ahead, reserve them and mix in right before eating.

Step 5: Chill and Serve

Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve cold and enjoy!

How to Serve and Store Broccoli Apple Salad

This salad makes a vibrant side dish for summer barbecues, fall potlucks, or any meal where you want something light but satisfying. It pairs wonderfully with grilled meats, sandwiches, or even a hearty soup.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The apples may soften slightly, but the flavor will deepen. If prepping ahead, keep the nuts separate until just before serving to maintain their crunch.

Frequently Asked Questions

Can I use frozen broccoli?

Not recommended. Frozen broccoli has a softer texture and extra moisture that won’t give the crisp bite this salad is known for.

What other nuts can I use besides walnuts or pecans?

Slivered almonds or sunflower seeds work great and add a lovely crunch.

Can I make this salad dairy-free?

Absolutely. Use a dairy-free yogurt alternative or skip the yogurt altogether and go with a full mayo-based dressing.

How do I prevent the apples from browning?

Toss your chopped apples in a little lemon juice before adding them to the salad. This helps preserve their color and fresh flavor.

Is this salad gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your dressing ingredients to be sure.

Can I add bacon?

Yes, crispy bacon bits add a delicious smoky-salty contrast. Add just before serving for the best texture.

Want More Salad Ideas with a Fresh Twist?

If you’re loving this Broccoli Apple Salad, here are a few more vibrant dishes you’ll want to explore next:

Honeycrisp Broccoli Salad — another colorful favorite with an autumn-inspired spin.
Strawberry Crunch Cheesecake Salad — sweet, creamy, and perfect for dessert tables.
Super Crunch Salad — for lovers of bold texture and veggie-packed bowls.
Light Lemon Basil Pasta Salad with Chicken — a refreshing main dish salad with herbs and citrus flair.
Mediterranean White Beans & Greens — full of plant-based protein and flavor.

📌 Save this recipe to your Pinterest board so you can revisit it anytime: Life with Nina on Pinterest

And let me know in the comments—did you use pecans or walnuts? Try it with bacon bits or keep it vegetarian?

I love seeing how you make these recipes your own. Questions and tips are always welcome—let’s help each other bring more color and crunch to the table!

Broccoli Apple Salad

Author: Nina Johnson
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + chill time
Yield: Serves 6
Category: Salad
Method: No-cook
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Broccoli Apple Salad is a vibrant, refreshing, and crunchy mix of fresh broccoli, juicy apples, sweet cranberries, and creamy dressing. It’s easy to make ahead, perfect for potlucks, and versatile enough for everyday meals or holiday spreads.

Instructions

1. Chop the broccoli into small florets. Slice or julienne the apples, shred the carrots, thinly slice the red cabbage and red onion.

2. In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or maple syrup, and a pinch of salt and pepper.

3. In a large mixing bowl, combine the broccoli, apples, carrots, cabbage, onion, and cranberries.

4. Pour the dressing over the salad and toss until everything is well coated.

5. Stir in the chopped nuts just before serving to keep them crunchy.

6. Cover and refrigerate for at least 30 minutes before serving.