Ingredients
Scale
For the salad:
- 4 cups fresh broccoli florets, chopped into small bite-sized pieces
- 2 medium apples, diced (Honeycrisp or Granny Smith work great)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds or chopped pecans
- 1/4 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese (optional)
- 6 strips bacon, cooked and crumbled (optional)
For the dressing:
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Chop your broccoli florets into small, bite-sized pieces—you want them small enough to get a good mix of ingredients in each forkful. Toss them into a large mixing bowl.
- Dice your apples into similar-sized pieces as the broccoli. Leave the peel on for extra color, texture, and nutrients.
- Add the diced apples to the bowl along with the dried cranberries, sunflower seeds (or pecans), and red onion. If you’re using cheese and bacon, toss those in too.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
- Pour the dressing over the broccoli mixture and toss everything together until evenly coated. Make sure to get all the way to the bottom of the bowl.
- Cover and refrigerate for at least 30 minutes before serving. This gives the flavors time to come together and the broccoli time to soften slightly.
- Give it a quick stir before serving. The salad will keep in the refrigerator for up to 3 days, though the apples may brown slightly over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
