Layered Honeycrisp Apple Broccoli Salad (Print version)

Crisp broccoli, sweet Honeycrisp apple, bacon, cheddar, and cranberries layered in a bowl and tossed in a honey apple cider vinegar dressing. A potluck staple that travels well and makes ahead beautifully.

# Ingredients:

For the salad

01 - 4 cups (360 g) broccoli florets, cut into small bite-sized pieces
02 - 2 large Honeycrisp apples, cored and cut into 1/4-inch cubes, skin on
03 - 6 strips bacon, cooked crisp and crumbled
04 - 1/2 cup (55 g) sharp cheddar cheese, freshly shredded
05 - 1/3 cup (35 g) red onion, thinly sliced into half-moons
06 - 1/2 cup (65 g) dried cranberries
07 - 1/3 cup (45 g) roasted sunflower seeds (added just before serving)

For the dressing

08 - 3/4 cup (170 g) mayonnaise
09 - 3 tablespoons apple cider vinegar
10 - 2 tablespoons honey
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Instructions:

01 - Lay the bacon strips in a cold skillet over medium heat. Cook 8 to 10 minutes, turning once, until fully crisp. Drain on paper towels and crumble once cooled completely.
02 - Core the apples and cut into quarter-inch cubes, leaving the skin on. Cut the broccoli into small bite-sized florets, about 1 inch across. Pat both dry with paper towels.
03 - In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth. Taste and adjust as needed: more vinegar for extra tang, more honey for sweetness.
04 - In a large trifle bowl or deep glass dish, spread the broccoli across the bottom. Layer the apple cubes on top, followed by the red onion, cranberries, and shredded cheddar. Finish with the crumbled bacon on top.
05 - Pour the dressing over the salad in thirds, folding gently with a large spoon between each addition until everything is evenly coated.
06 - Cover and refrigerate for at least 30 minutes or overnight. Right before serving, scatter the sunflower seeds over the top and give the salad one final gentle fold.

# Good to know:

01 - For a milder onion flavor, soak the red onion slices in cold water for 10 minutes, then drain and pat dry before layering.
02 - Best served cold. For a party, hold the sunflower seeds and add them tableside just before guests start serving themselves.

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