I just made a Honeycrisp Apple And Broccoli Salad and now every other salad in my fridge looks sad.

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I can’t stop talking about this Honeycrisp Apple Broccoli Salad Recipe because it hits every crunchy, sweet, salty note I want. I adore the bright snap from Honeycrisp apples and how sharp cheddar sneaks in fat and tang while broccoli stays stubbornly fresh.

I call it Broccoli And Honey Crisp Apple Salad and I get why, it’s loud on texture and honest on flavor. I eat it straight from the bowl when life’s messy.

And yes, it looks like a weekday miracle. No fluff.

Big unapologetic bites keep me coming back. I crave it every week, zero shame.

So true.

Ingredients

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Broccoli florets: crunchy, bright, and actually kind of healthy.
Honeycrisp apples: sweet-tart bite and great color.
Plus, juicy crunch.
Bacon: smoky, salty crunch that makes everything feel indulgent.
Sharp cheddar: melty-ish savoriness that balances sweet elements.
Dried cranberries: chewy sweetness popping in each forkful.
Sunflower seeds: toasty crunch and little nutty surprises.
Red onion: sharp zip that wakes up the salad.
Basically essential.
Mayonnaise: creamy binder that keeps everything together and comfy.
Apple cider vinegar: bright tang to cut the richness.
Honey: soft floral sweetness that’s not too cloying.
Granulated sugar: optional extra sweet kick if you like it.
Salt: tiny boost that makes flavors actually pop.
Black pepper: subtle heat and a tiny edge.
Fresh parsley: fresh green note, pretty and herbal.

Ingredient Quantities

6 cups broccoli florets, trimmed and cut bite sized

2 Honeycrisp apples, cored and diced (leave skin on for color)

6 slices bacon, cooked crisp and crumbled

1 cup sharp cheddar, shredded (or small cubes if you like)

1/2 cup dried cranberries

1/4 cup sunflower seeds, toasted

1/2 cup red onion, very finely chopped (or green onions if you prefer)

1 cup mayonnaise

2 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon granulated sugar (optional, for extra sweetness)

1/4 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley (optional)

How to Make this

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1. Cook the bacon until crisp in a skillet, drain on paper towels, then crumble when cool.

2. While the bacon cooks, trim the broccoli and cut into bite sized florets; place in a large bowl.

3. Core and dice the Honeycrisp apples (leave the skin on for color), add them to the broccoli.

4. Finely chop the red onion and add to the bowl with the dried cranberries, shredded cheddar and toasted sunflower seeds.

5. To toast the seeds: heat a small dry skillet over medium, add the sunflower seeds and shake the pan until they smell nutty and turn light golden, about 3 to 5 minutes. Watch them close so they don’t burn.

6. Make the dressing by whisking together mayonnaise, apple cider vinegar, honey, sugar if using, salt and black pepper until smooth. Taste and adjust sweetness or acidity to your liking.

7. Pour most of the dressing over the salad and toss to coat; you can reserve a little dressing to add later if you like it less saucy.

8. Stir in the crumbled bacon, then taste and add more salt, pepper or honey if needed.

9. Chill the salad at least 30 minutes so flavors meld. Right before serving sprinkle with chopped parsley for color and a few extra sunflower seeds if you want crunch.

Equipment Needed

1. Large skillet for cooking the bacon (cast iron works great, but any heavy skillet will do)
2. Small dry skillet for toasting sunflower seeds
3. Large mixing bowl to hold the broccoli salad
4. Cutting board and a sharp chef’s knife for trimming broccoli, dicing apples and chopping onion
5. Measuring cups and spoons for the mayo, vinegar, honey and sugar
6. Whisk for making the dressing (or a fork if you dont have one)
7. Wooden spoon or spatula for tossing the salad
8. Paper towels for draining the bacon and a plate or tray to cool it on
9. Small bowl or cup to reserve extra dressing and a serving spoon for when you plate the salad

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can make the dressing and chop everything up a day ahead, but keep them separate. Toss apples and broccoli with dressing no more than 1 to 2 hours before serving so broccoli stays crisp and apples don't get soggy or brown.

Q: How do I keep the apples from turning brown? A: Leave the skin on and toss diced apples in a little lemon juice or some of the apple cider vinegar from the dressing, that slows browning. Even if they brown a bit, the flavor is still good.

Q: What can I use instead of bacon or mayo? A: For bacon try turkey bacon or crisped prosciutto, or skip it and add extra sunflower seeds for crunch. For mayo, swap half or all with Greek yogurt for tang and fewer calories, but start with less and taste as you go.

Q: How long will leftovers keep? A: Stored in an airtight container, it lasts 3 to 4 days in the fridge. It may soften over time, so best eaten within 48 hours if you want max crunch.

Q: My broccoli is a little bitter, any tricks? A: Blanch the florets in boiling salted water for 30 seconds, then plunge into ice water. That brightens the color and mellows bitterness, but drain well so dressing doesn't get watery.

Q: Can I change the sweetness or texture? A: Sure, add more honey or the optional sugar if you like sweeter, or swap cranberries for chopped grapes for juicier bites. You can also use cubes of Monterey Jack or pepper jack for a different melt and spice.

Summer Favorite: Honeycrisp & Broccoli Salad Recipe Substitutions and Variations

Broccoli: swap with cauliflower florets for the same crunch, shredded raw kale (massage with a little salt so it’s softer), or blanched asparagus tips if you want a milder, springy flavor
Honeycrisp apples: use Fuji or Gala for similar sweetness and crispness, or try diced Bartlett pears for a juicier, softer bite
Bacon: substitute pancetta for a more Italian hit, smoked turkey bacon if you want less fat, or small cubes of ham for a hearty, kid-friendly option
Mayonnaise (dressing): replace with plain Greek yogurt for tang and fewer calories, half mayo half Greek yogurt to keep creaminess, or a light olive oil plus Dijon mustard vinaigrette if you prefer a looser dressing

Pro Tips

– Toast the sunflower seeds longer than you think, they go from perfect to burnt in like 30 seconds, so keep shaking the pan and smelling for that nutty aroma. If you burn a batch dont toss the whole thing, pick out the darkest ones and use the rest.

– Toss the apples in a little lemon juice if you want them less brown, but dont drown them or the dressing will be too thin. Also cut them a bit bigger than the broccoli pieces so you get a good apple bite, not a mush.

– Make the dressing ahead and chill it, it firms up a bit and sticks to the broccoli better. If it seems too thick later just whisk in a teaspoon or two of apple cider vinegar or a splash of water.

– Crumble the bacon by hand right before serving so it stays crunchy. If you add it too early it will get soggy from the dressing and no one likes limp bacon.

Summer Favorite: Honeycrisp & Broccoli Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made a Honeycrisp Apple And Broccoli Salad and now every other salad in my fridge looks sad.

Servings

servings

Calories

563

kcal

Equipment: 1. Large skillet for cooking the bacon (cast iron works great, but any heavy skillet will do)
2. Small dry skillet for toasting sunflower seeds
3. Large mixing bowl to hold the broccoli salad
4. Cutting board and a sharp chef’s knife for trimming broccoli, dicing apples and chopping onion
5. Measuring cups and spoons for the mayo, vinegar, honey and sugar
6. Whisk for making the dressing (or a fork if you dont have one)
7. Wooden spoon or spatula for tossing the salad
8. Paper towels for draining the bacon and a plate or tray to cool it on
9. Small bowl or cup to reserve extra dressing and a serving spoon for when you plate the salad

Ingredients

6 cups broccoli florets, trimmed and cut bite sized
2 Honeycrisp apples, cored and diced (leave skin on for color)
6 slices bacon, cooked crisp and crumbled
1 cup sharp cheddar, shredded (or small cubes if you like)
1/2 cup dried cranberries
1/4 cup sunflower seeds, toasted
1/2 cup red onion, very finely chopped (or green onions if you prefer)
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon granulated sugar (optional, for extra sweetness)
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional)

Directions

Cook the bacon until crisp in a skillet, drain on paper towels, then crumble when cool.
While the bacon cooks, trim the broccoli and cut into bite sized florets; place in a large bowl.
Core and dice the Honeycrisp apples (leave the skin on for color), add them to the broccoli.
Finely chop the red onion and add to the bowl with the dried cranberries, shredded cheddar and toasted sunflower seeds.
To toast the seeds: heat a small dry skillet over medium, add the sunflower seeds and shake the pan until they smell nutty and turn light golden, about 3 to 5 minutes. Watch them close so they don’t burn.
Make the dressing by whisking together mayonnaise, apple cider vinegar, honey, sugar if using, salt and black pepper until smooth. Taste and adjust sweetness or acidity to your liking.
Pour most of the dressing over the salad and toss to coat; you can reserve a little dressing to add later if you like it less saucy.
Stir in the crumbled bacon, then taste and add more salt, pepper or honey if needed.
Chill the salad at least 30 minutes so flavors meld. Right before serving sprinkle with chopped parsley for color and a few extra sunflower seeds if you want 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.