Skip to content 
I’ll never forget the first time I tried this broccoli apple salad at a summer potluck. My friend Sarah brought it, and honestly? I was skeptical. Broccoli in a salad? But one bite changed everything – that incredible crunch! The sweet-tart apples, the creamy dressing, the little pops of cranberries… it was love at first taste. I begged for the recipe right then and there.
Now it’s my go-to for everything – quick lunches, BBQs, even Thanksgiving! The best part? It comes together in minutes with no cooking required. Just chop, mix, and chill. That crisp freshness makes it perfect year-round, but something about those autumn apples just feels extra special. Trust me, this isn’t your average salad – it’s the kind that disappears fast, so you might want to double the batch!
Why You’ll Love This Broccoli Apple Salad
This salad checks all the boxes – it’s the kind of recipe you’ll find yourself making again and again. Here’s why it’s become my absolute favorite:
Quick and Easy to Make
No cooking, no fuss! Just chop, mix, and let it chill. I can throw this together in 15 minutes flat when surprise guests show up. The hardest part? Waiting those 30 minutes while it chills (but trust me, it’s worth it).
Packed with Fresh Ingredients
Crunchy broccoli, crisp apples, sweet-tart cranberries – every bite’s a flavor explosion. I love how this salad makes eating veggies feel like a treat. The Greek yogurt dressing? So much better than heavy mayo-based ones.
Perfect for Meal Prep
This salad actually gets better as it sits! I make a big batch on Sundays and enjoy it all week. The broccoli holds up beautifully – no sad, soggy greens here. Just pop it in your lunchbox and you’re set!
Ingredients for Broccoli Apple Salad
Here’s everything you’ll need to make this crisp, refreshing salad – I promise it’s all simple stuff you can find at any grocery store. Just make sure everything’s prepped right, and you’re halfway to salad perfection!
- 4 cups broccoli florets, chopped small – About 1 large head of broccoli. I like my pieces bite-sized so you get a little of everything in each forkful!
- 1 large apple, diced – Go for something crisp like Fuji or Honeycrisp. And don’t peel it – that skin adds great color and texture!
- 1/4 cup red onion, thinly sliced – Soak these in cold water for 5 minutes if you want to mellow the bite.
- 1/2 cup dried cranberries – The sweet-tart pop that makes this salad special!
- 1/4 cup sunflower seeds – For that perfect crunch. Toast them lightly if you’re feeling fancy.
- 1/2 cup Greek yogurt – Plain, full-fat gives the creamiest dressing.
- 2 tablespoons honey – Just enough sweetness to balance everything out.
- 1 tablespoon fresh lemon juice – Brightens up all the flavors.
- 1/4 teaspoon salt & 1/4 teaspoon black pepper – Essential flavor boosters!
See? Nothing weird or complicated – just fresh, delicious ingredients that come together in the most magical way. Now let’s make some salad!
How to Make Broccoli Apple Salad
Okay, let’s get mixing! This salad comes together so easily, you’ll be amazed at how something so simple tastes so incredible. Just follow these steps and you’ll have the perfect crunchy, creamy salad in no time.
Step 1: Combine the Salad Ingredients
Grab your biggest mixing bowl – trust me, you’ll need the space! Toss in your chopped broccoli, diced apple, red onion, cranberries, and sunflower seeds. I like to use my hands to gently mix everything – it helps distribute all those yummy ingredients evenly. Pro tip: if your apple starts browning, squeeze a little extra lemon juice over it while you prep the other ingredients.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together the Greek yogurt, honey, lemon juice, salt, and pepper until it’s smooth and creamy. Taste it! Want it sweeter? Add a touch more honey. More tang? Extra lemon juice. This dressing is super forgiving, so make it your own.
Step 3: Toss and Chill
Now for the magic! Pour that luscious dressing over your salad ingredients and gently toss until everything’s beautifully coated. Don’t skip the chilling time – those 30 minutes in the fridge let the flavors mingle and the broccoli soften just enough. I sometimes give it an extra stir halfway through. When you pull it out? Pure salad perfection!
Tips for the Best Broccoli Apple Salad
Want to take your salad to the next level? Here are my favorite tricks for making it absolutely irresistible:
- Pick the right apple: Go for crisp varieties like Fuji or Honeycrisp – they hold up better and add the perfect crunch. No mushy apples here!
- Toast those seeds: Lightly toasting the sunflower seeds in a dry skillet brings out their nutty flavor. Just keep an eye on them – they burn fast!
- Store it right: Keep it fresh by storing in an airtight container in the fridge. It’ll stay crunchy and delicious for up to 2 days.
These little touches make all the difference. Trust me, your salad will be the star of the table!
Variations to Try
One of my favorite things about this salad? How easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:
- Swap the dried fruit: Out of cranberries? Raisins or chopped dried apricots work beautifully. For a tropical twist, try diced dried pineapple!
- Change up the nuts: Sunflower seeds are great, but toasted sliced almonds or chopped pecans add amazing richness.
- Dressing variations: Not into yogurt? Use mayo or a yogurt-mayo combo. Add a teaspoon of Dijon mustard for extra zing!
- Add some cheese: Crumbled feta or shredded cheddar takes this salad to “meal” status in my book.
- Make it heartier: Toss in some cooked quinoa or chickpeas when you need something more filling.
The possibilities are endless – make it your own and have fun with it!
Serving Suggestions
Oh, the places this salad goes! My favorite way? Piled high next to juicy grilled chicken for an easy summer dinner. It’s magical with pulled pork sandwiches too – that cool crunch cuts through the richness perfectly. Honestly though? I often just grab a big bowl and call it lunch! The creamy dressing makes it satisfying enough to stand alone.
Storage & Reheating
Here’s the beautiful thing about this broccoli apple salad – it actually gets better after chilling! But you’ll want to keep these storage tips in mind to keep it tasting fresh and crisp:
The salad stays perfect in the fridge for about 2 days in an airtight container. The broccoli holds up surprisingly well, though the dressing will soften it slightly over time (which I actually love – it becomes more tender but never mushy). If you’re making it ahead, you might want to hold off on adding the sunflower seeds until just before serving to keep them extra crunchy.
One quick note – this salad doesn’t freeze well at all. The texture goes all wrong when thawed. But honestly? It’s so delicious, leftovers are rarely a problem in my house! If the dressing seems a little thin after storage, just give it a quick stir before serving to redistribute all those yummy flavors.
Broccoli Apple Salad Nutrition Facts
Now, I’m no nutritionist, but I do love knowing what’s going into my body! Here’s the scoop on what you’re getting in each serving of this delicious broccoli apple salad. Remember, these numbers can vary a bit depending on your exact ingredients – especially if you tweak the recipe like I sometimes do!
- Serving Size: About 1 cup (that generous helping you’ll definitely want!)
- Calories: Around 180 – perfect for a light lunch or side dish
- Protein: 5g thanks to that Greek yogurt – not bad for a salad!
- Fiber: 4g from all those good veggies and fruits
- Sugar: 18g (mostly natural from the apples and cranberries)
- Fat: 5g – the good kind from seeds and yogurt
What I love most? This salad packs in vitamins C and K from the broccoli, plus all those antioxidants from the apples and cranberries. It’s the kind of meal that makes you feel good while tasting amazing – my favorite combination!
Pro tip: If you’re watching your sugar, you can reduce the honey slightly or use a sugar-free substitute. But honestly? I think the little bit of sweetness makes all the difference in balancing those flavors!
FAQs About Broccoli Apple Salad
I’ve gotten so many questions about this salad over the years – here are answers to the ones I hear most often!
“Can I use frozen broccoli?”
Honestly? I wouldn’t recommend it. Frozen broccoli gets too soft when thawed, and we want that signature crunch! If you’re in a pinch, blanch fresh broccoli florets quickly (just 30 seconds in boiling water) then shock them in ice water to stop the cooking. But fresh is always best here!
“How do I prevent the apples from browning?”
Great question! That lemon juice in the dressing helps, but if you’re prepping ahead, toss your diced apples with a teaspoon of lemon juice first. The acid slows down oxidation beautifully. And don’t peel them – the skin helps protect the flesh too!
“Can I make this dairy-free?”
Absolutely! Swap the Greek yogurt for coconut yogurt or even avocado blended with lemon juice for creaminess. My vegan friend swears by tahini mixed with apple cider vinegar too – just thin it with water until it’s dressing consistency!
“Is this salad okay to leave out at a picnic?”
Because of the dairy in the dressing, I wouldn’t leave it unrefrigerated for more than 2 hours max. For outdoor events, I keep mine nestled in a bowl of ice or pop it back in the cooler between servings. Food safety first!
“Can I add chicken to make it a meal?”
Oh my gosh, yes! Grilled chicken breast or rotisserie chicken chunks turn this into a complete lunch. Sometimes I’ll add quinoa or chickpeas too when I need extra protein. It’s so versatile!
