Ingredients
Scale
- 6 cups broccoli florets, cut into bite-sized pieces
- 2 medium apples, cored and diced (such as Fuji or Honeycrisp)
- 1/2 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup mayonnaise (light or regular)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the broccoli florets, diced apples, red onion, dried cranberries, and sunflower seeds.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper to taste.
- Pour the dressing over the broccoli mixture and toss gently to coat everything evenly.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. This Broccoli Apple Crunch Salad is best enjoyed chilled.
Notes
For best results, use fresh, crisp apples. You can substitute other nuts or seeds for the sunflower seeds. If you prefer a sweeter salad, add a little more honey to the dressing. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg