Description
A fresh and crunchy broccoli salad featuring apples, walnuts, and dried cranberries, tossed in a creamy honey and apple cider vinegar dressing. This easy-to-make salad is perfect as a light meal or a vibrant side dish with a balanced mix of sweet and tangy flavors.
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Salad
- 4 cups fresh broccoli florets cut into small pieces
- 1/2 cup dried cranberries
- 1 apple, unpeeled and diced
- 1 cup walnuts, coarsely chopped
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the dressing: In the bottom of a large mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, salt, and pepper until the mixture is smooth and well combined, creating a creamy dressing base.
- Combine the salad ingredients: Add broccoli florets, dried cranberries, diced apple, coarsely chopped walnuts, diced red onion, and chopped fresh parsley into the bowl with the dressing.
- Toss the salad: Stir all the ingredients thoroughly until every piece is evenly coated with the dressing, ensuring a balanced flavor in each bite.
- Chill and serve: The salad can be served immediately, but for enhanced flavor, refrigerate it for a few hours before serving. It is best consumed within 24 hours to maintain freshness.
Notes
- This recipe originally appeared on Bowl of Delicious in October 2016; it has been updated with new photos and refinements.
- Serving the salad immediately is fine, but chilling for a few hours intensifies flavors.
- The salad keeps well in the fridge for about 24 hours; beyond that, it may become soggy.
- For a vegan version, substitute the mayonnaise with your favorite vegan mayo.
- For a nut-free variation, replace walnuts with sunflower seeds.
Keywords: broccoli salad, apple salad, walnut salad, cranberry salad, no-cook salad, healthy salad, quick salad, vegetarian salad