Honeycrisp Apple and Broccoli Salad with Tangy Dressing (Print version)
A crisp broccoli salad with Honeycrisp apples, cranberries, pecans, bacon, cheddar, and a creamy tangy honey mustard dressing.
# Ingredients:
For the salad
01 -
5 cups (450 g) small broccoli florets and tender stems, chopped bite-size
02 -
2 medium Honeycrisp apples, cored and diced
03 -
1/2 cup (65 g) dried cranberries
04 -
1/2 cup (55 g) toasted pecans, roughly chopped
05 -
1/2 cup (55 g) sharp cheddar cheese, small cubes or shredded
06 -
1/4 cup (35 g) finely chopped red onion
07 -
4 slices cooked bacon, crumbled
For the tangy dressing
08 -
1/2 cup (120 g) plain Greek yogurt
09 -
1/4 cup (60 g) mayonnaise
10 -
2 tablespoons apple cider vinegar
11 -
1 tablespoon honey
12 -
2 teaspoons Dijon mustard
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon black pepper
# Instructions:
01 -
Cut the broccoli into small bite-size pieces. Rinse, then dry very well so the dressing coats instead of watering down.
02 -
In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon, salt, and pepper until smooth. Taste and add a small splash more vinegar if you want it sharper.
03 -
In a large bowl, add broccoli, diced apples, cranberries, most of the pecans, cheddar, and red onion. Pour the dressing over the top and toss until everything is lightly coated.
04 -
Cover and refrigerate for at least 20 minutes and up to 6 hours before serving. This lets the broccoli soften slightly while staying crisp.
05 -
Fold in the crumbled bacon just before serving. Sprinkle the remaining pecans over the top and serve cold.
# Good to know:
01 -
Best served chilled after a 20-minute rest.
02 -
For gluten-free serving, check bacon, Dijon, and mayonnaise labels.
03 -
Add apples right before serving if making the salad a full day ahead.