One of the first and most loved recipes on my blog, my Mama-in-law’s Easy Broccoli Salad Recipe with creamy lemon dressing combines broccoli, apple, craisins, and toasted pecans, refrigerates beautifully overnight, and has been a family favorite for years.

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I first shared this Broccoli Apple Salad years ago and people still ask about it. It’s my mama in law’s recipe, simple but sneaky, full of crunchy broccoli florets and those toasted pecans that make you keep eating.

The creamy thing I call my Broccoli Apple Salad Dressing somehow turns odd pairings into something addictive. It’s not fancy but it surprises you, like a Loaded Broccoli Salad that shows up and steals the show.

I bring it to gatherings, forget to say what’s inside, and everyone asks for more. Try it next time and watch people circle back for seconds.

Ingredients

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Broccoli: Crunchy, fiber rich green, gives vitamin C and lots of texture to the salad.
Apples: Sweet and tart, adds crispness, natural sugars and vitamin C, its bright.
Dried cranberries: Chewy bursts of sugary tang, add carbs and color, watch the added sugar.
Pecans: Toasty fatty nuts that bring crunch protein and healthy fats, good for satiety.
Red onion: Sharp bite, little goes far, adds sulfur compounds and kitchen drama.
Dressing: Creamy base adds fat and tang, you can swap for yogurt only.
Lemon and honey: Lemon juice adds bright acid, honey sweetens, balances fat and salt.

Ingredient Quantities

6 cups broccoli florets, chopped into bite size pieces (about 2 heads)

2 medium apples, cored and diced (Granny Smith or Honeycrisp work great)

1/2 cup dried cranberries (Craisins)

1/2 cup toasted pecans, roughly chopped

1/4 cup red onion, finely chopped (optional)

1/2 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

2 tablespoons honey (or granulated sugar if you prefer)

1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

How to Make this

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1. Toast the pecans: heat a dry skillet over medium heat and toast the pecans, stirring, until fragrant and slightly darker, about 3 to 5 minutes. Or spread on a baking sheet and bake at 350 F for 8 to 10 minutes. Let cool, then roughly chop and save a few whole pieces for topping.

2. Chop the broccoli into bite size florets from about 2 heads so you have 6 cups, rinse and shake off excess water, pat dry so the salad wont get soggy.

3. Core and dice 2 medium apples (Granny Smith or Honeycrisp). To keep them from browning toss the diced apples with a teaspoon or two of the dressing later or a small squeeze of lemon right after cutting.

4. Finely chop 1/4 cup red onion if using. If you find raw onion too strong, soak the pieces in cold water for 5 minutes then drain.

5. Make the dressing: whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons honey (or sugar), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust sweet, salty or tangy to your liking.

6. In a large bowl combine the broccoli, apples, 1/2 cup dried cranberries, the toasted pecans (reserve a little), and the red onion if using.

7. Pour the dressing over the salad and toss gently until everything is evenly coated. If you want the broccoli extra crisp wait and add only part of the dressing now, then add more right before serving.

8. Chill the salad at least 30 minutes so flavors meld; it actually gets better after a few hours and keeps well overnight even after dressed.

9. Before serving give it a final taste and adjust salt or honey if needed, then sprinkle the reserved pecans on top for crunch.

Equipment Needed

1. Dry skillet or rimmed baking sheet for toasting pecans
2. Chef’s knife
3. Cutting board
4. Large mixing bowl for tossing the salad
5. Colander or salad spinner to rinse and dry broccoli
6. Measuring cups and measuring spoons
7. Small bowl and whisk or fork for the dressing
8. Citrus zester or fine grater for the lemon zest
9. Spatula or salad tongs for gently tossing and serving

FAQ

Q: How far ahead can I make this salad?

A: You can chop the broccoli and apples and make the dressing up to 24 hours ahead. Toss the apples in the lemon juice right away so they dont brown, and keep the toasted pecans separate until just before serving. Once dressed it stays best 1 to 2 days in the fridge, after that it gets soggy.

Q: Can I make it lighter or vegan?

A: Yes. Swap the mayo for plain Greek yogurt to cut calories, or use a vegan mayo and plant based yogurt to make it vegan. It wont be quite as rich with yogurt, but still tasty. Add a little more honey or lemon to balance if needed.

Q: How do I stop the apples from turning brown?

A: Toss the diced apples with the lemon juice right after cutting, or briefly soak them in cold water with a splash of lemon. The dressing also helps slow browning, but do it as soon as you cut them for best results.

Q: Can I swap the nuts or dried fruit?

A: Sure. Walnuts, slivered almonds, or even pumpkin seeds work great if you need nut free. Swap cranberries for raisins, chopped dried cherries, or pomegranate seeds for extra pop. Toast whatever nuts you pick for better flavor.

Q: Any tips for toasting pecans?

A: Toast in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan so they dont burn. Or spread on a baking sheet and bake at 350F for 6 to 8 minutes. Let cool then roughly chop, they stay crunchier that way.

Q: Can I freeze this salad?

A: No. Freezing kills the broccoli texture and makes apples mushy. Store in the fridge up to 2 days, or keep components separate and assemble when ready for best crunch.

Broccoli Apple Salad Recipe Substitutions and Variations

Broccoli: substitute cauliflower florets, shredded Brussels sprouts, or chopped green cabbage. Cauliflower keeps the same crunch, cabbage adds a sharper bite, shredded sprouts give a slightly nutty note.
Apples: swap for firm pears, halved seedless grapes, or crisp Asian pear. Pears match the texture best, grapes add juicy pops, toss with lemon so they dont brown.
Pecans: use chopped walnuts, sliced almonds, or toasted pumpkin seeds for a nut free option. Toasting brings out more flavor.
Mayonnaise and sour cream: replace both with plain Greek yogurt for a lighter dressing, or use vegan mayo or blended silken tofu if you need dairy free. Use the same amounts.

Pro Tips

1. Toast pecans with a little salt and a sprinkle of brown sugar for a crunchy sweet contrast, but watch them close, they go from golden to burnt really fast. Let them cool completely before chopping or theyll go soggy in the salad.

2. Keep the broccoli extra crisp by blanching for just 30 seconds in boiling water then plunging into ice water, drain and dry very well. Or only dress half the salad now and add the rest of the dressing right before serving, that way it stays fresher and crisper.

3. Stop apple browning with a quick trick: toss the diced apples in a tablespoon of lemon juice or in a small amount of the dressing right after you cut them, then refrigerate until using. Another option is to soak them in cold water for 5 minutes, drain and pat dry, works fine too.

4. Make the dressing a few hours ahead so the flavors meld, but hold back a little for serving. Taste and tweak with extra lemon, salt or honey at the end, you might need a bit more sweetness or brightness depending on the apples and cranberries you used.

Broccoli Apple Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

One of the first and most loved recipes on my blog, my Mama-in-law's Easy Broccoli Salad Recipe with creamy lemon dressing combines broccoli, apple, craisins, and toasted pecans, refrigerates beautifully overnight, and has been a family favorite for years.

Servings

servings

Calories

320

kcal

Equipment: 1. Dry skillet or rimmed baking sheet for toasting pecans
2. Chef’s knife
3. Cutting board
4. Large mixing bowl for tossing the salad
5. Colander or salad spinner to rinse and dry broccoli
6. Measuring cups and measuring spoons
7. Small bowl and whisk or fork for the dressing
8. Citrus zester or fine grater for the lemon zest
9. Spatula or salad tongs for gently tossing and serving

Ingredients

6 cups broccoli florets, chopped into bite size pieces (about 2 heads)
2 medium apples, cored and diced (Granny Smith or Honeycrisp work great)
1/2 cup dried cranberries (Craisins)
1/2 cup toasted pecans, roughly chopped
1/4 cup red onion, finely chopped (optional)
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons honey (or granulated sugar if you prefer)
1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste

Directions

Toast the pecans: heat a dry skillet over medium heat and toast the pecans, stirring, until fragrant and slightly darker, about 3 to 5 minutes. Or spread on a baking sheet and bake at 350 F for 8 to 10 minutes. Let cool, then roughly chop and save a few whole pieces for topping.
Chop the broccoli into bite size florets from about 2 heads so you have 6 cups, rinse and shake off excess water, pat dry so the salad wont get soggy.
Core and dice 2 medium apples (Granny Smith or Honeycrisp). To keep them from browning toss the diced apples with a teaspoon or two of the dressing later or a small squeeze of lemon right after cutting.
Finely chop 1/4 cup red onion if using. If you find raw onion too strong, soak the pieces in cold water for 5 minutes then drain.
Make the dressing: whisk together 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons honey (or sugar), 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Taste and adjust sweet, salty or tangy to your liking.
In a large bowl combine the broccoli, apples, 1/2 cup dried cranberries, the toasted pecans (reserve a little), and the red onion if using.
Pour the dressing over the salad and toss gently until everything is evenly coated. If you want the broccoli extra crisp wait and add only part of the dressing now, then add more right before serving.
Chill the salad at least 30 minutes so flavors meld; it actually gets better after a few hours and keeps well overnight even after dressed.
Before serving give it a final taste and adjust salt or honey if needed, then sprinkle the reserved pecans on top for crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.