Broccoli Apple Salad

Overhead broccoli salad closeup to show texture and colors.

5 from 2 votes

This vibrant, classic Broccoli Apple Salad recipe is a fresh and flavorful side dish great for a party or potluck. It's packed with sweet apples, crunchy pecans, and fresh broccoli and tossed in a sweet, tangy dressing. Ready or prepped ahead of time in less than 15 minutes!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 213kcal

Author: Rachel

Ingredients

Salad

2 cups Broccoli Slaw
¼ cup Red Onion finely diced
1.5 cup Diced Apple Honey Crisp or other sweet variety, diced
2 cups Broccoli Florets
⅓ cup Chopped Pecans
¼ cup Raisins or Cranberries or Dried Currants
1 teaspoon Lemon Juice

Dressing

⅓ cup Mayo
⅓ cup Plain Greek Yogurt
2 tablespoon Apple Cider Vinegar
3 tablespoon Honey
½ teaspoon Onion Powder
1 teaspoon Granulated Sugar

Instructions

For the dressing:

In a medium mixing bowl, add all of the dressing ingredients including mayo, Greek yogurt, apple cider vinegar, honey, onion powder, and granulated sugar. Mix until smooth. Chill in refrigerator until ready to use.

For the salad:

Toast the pecans, if desired. I like the flavor, but it isn't a huge difference. Preheat oven to 350 degrees F. Spread the pecans evenly in a single layer on a baking sheet and bake until they begin to brown, making sure to toss halfway through, 7 to 10 minutes. Remove and let cool.
Toss the diced apples in the lemon juice to keep them fresher. In a salad bowl toss together broccoli, apples, pecans, broccoli slaw, raisins, and red onion. Pour in dressing and toss until evenly coated.

Notes

Make Ahead: The dressing can be made the night before as well as all of the ingredients be prepared (the dressing helps keep the apples from yellowing). I like this salad better if the dressing has sat on the salad for a few hours in the refrigerator, so feel free to pack it all together for potlucks, picnics, or lunches. It can also be served immediately after dressing.

Leftovers: This salad is excellent the next day and the dressing keeps the apples from turning brown. Store in the refrigerator in an airtight container. Lasts 3-4 days.

Nutrition