Fresh, crisp, and just a little bit sweet, this Broccoli Apple Crunch Salad is the kind of side dish that instantly brightens any table. With its mix of crunchy broccoli florets, juicy apples, chewy cranberries, and nutty seeds, every bite offers a perfect balance of texture and flavor. Tossed in a light, creamy dressing with a hint of tang, it’s a refreshing twist on classic broccoli salad — and one that feels equally at home at summer cookouts or fall potlucks.

It’s the kind of salad that keeps you coming back for more: simple to prepare, easy to make ahead, and always a crowd-pleaser.

What You’ll Need to Make It

Broccoli florets – Fresh and chopped small for the best crunch.
Apples – Sweet-tart varieties like Honeycrisp or Gala balance the creamy dressing.
Carrots – Add color and natural sweetness.
Dried cranberries – For a chewy, tangy contrast.
Sunflower seeds or pecans – Give that perfect nutty crunch.
Red onion – Adds a sharp bite to balance the sweetness.
Cheddar cheese (optional) – A savory touch that makes the salad more hearty.
Creamy dressing – Made with yogurt or mayo, apple cider vinegar, and honey for the perfect sweet-tangy finish.

How to Make Broccoli Apple Crunch Salad

STEP 1: Chop the broccoli into small, bite-sized florets and dice the apples. Leaving the apple skins on adds beautiful color and texture. If you’re prepping ahead, toss the apples with a splash of lemon juice to prevent browning.

STEP 2: In a large bowl, combine the broccoli, apples, shredded carrots, dried cranberries, sunflower seeds (or pecans), diced red onion, and cheddar cheese if you’re using it.

STEP 3: In a separate bowl or jar, whisk together the plain Greek yogurt (or mayonnaise), apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth and creamy.

STEP 4: Pour the dressing over the salad mixture and toss until everything is evenly coated.

STEP 5: Serve the salad right away for the freshest crunch, or cover and refrigerate for about 30 minutes to allow the flavors to meld and the broccoli to soften slightly.

Tips for Success

Chop everything small: The key to a perfect bite is uniform pieces — small enough that you get a little of everything with each forkful.
Let it chill: Giving it time in the fridge helps the dressing soak into the broccoli and brings out the sweetness of the apples and cranberries.
Customize your crunch: Swap sunflower seeds for sliced almonds or use roasted cashews for a softer, buttery texture.
Make it heartier: Add cooked chicken, chickpeas, or bacon crumbles to turn this into a satisfying main dish.

Variations to Try

Autumn version: Add roasted butternut squash or a sprinkle of cinnamon for a seasonal twist.
Vegan-friendly: Use plant-based yogurt and skip the cheese for a dairy-free option.
Extra tangy: Add a squeeze of lemon juice or a spoonful of orange zest to brighten the dressing.

What to Serve It With

This salad pairs beautifully with grilled chicken, baked salmon, or even a hearty sandwich. It’s also fantastic alongside barbecue favorites, roasted meats, or as a fresh side to balance rich comfort food dishes.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get better after a few hours, though the apples may lose some crispness over time. If you’re planning ahead, mix the dressing separately and toss just before serving.

Light, colorful, and irresistibly fresh, this Broccoli Apple Crunch Salad is proof that simple ingredients can make something extraordinary. It’s the perfect mix of healthy and satisfying — a salad you’ll want to make again and again.

Broccoli Apple Crunch Salad

A vibrant and texturally satisfying salad that combines crisp-tender broccoli florets with juicy apples, chewy dried cranberries, toasted seeds or nuts, and a tangy-sweet creamy dressing. This wholesome side dish strikes a harmonious balance between sweet and savory elements, making it ideal for gatherings, picnics, or as a refreshing accompaniment to everyday meals.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Broccoli Apple Crunch Salad

Prep Time: 15

Chill time: 30

Total Time: 45

Servings:

Ingredients

1/3 cup dried cranberries or raisins
1/4 cup finely minced red onion
2 tablespoons honey or maple syrup
1/2 teaspoon Dijon-style mustard
Pinch each of kosher salt and freshly ground pepper
1/2 cup shredded yellow cheddar cheese optional
1/2 cup plain Greek yogurt mayonnaise, or a blend of both
2 medium-sized apples such as Gala or Honeycrisp, diced with skin left on
1/3 cup hulled sunflower seeds or chopped pecans
4 cups chopped broccoli florets from approximately 2 medium crowns
2 tablespoons apple cider vinegar
1/2 cup finely grated carrot

Instructions

Chop the broccoli into small, bite-sized pieces and transfer to a large mixing bowl. Core and dice the apples, keeping the peel on for extra texture and color; toss them with a few drops of lemon juice if desired to delay browning.
Add the diced apples, grated carrots, dried cranberries, sunflower seeds or nuts, minced red onion, and shredded cheddar (if using) to the bowl with the broccoli.
In a separate small bowl or lidded jar, whisk together the yogurt or mayonnaise, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and emulsified.
Drizzle the dressing over the prepared salad ingredients. Stir thoroughly to ensure that every component is evenly coated.
Serve immediately for a crisper texture, or cover and refrigerate for about 30 minutes to allow the flavors to integrate fully before serving.

Notes

For added crunch, toast the nuts or seeds before adding them to the salad. If preparing in advance, reserve the dressing and mix just before serving to maintain the salad’s crispness.

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