Honeycrisp Apple And Broccoli Salad With Tangy Dressing
This refreshing salad combines the crisp sweetness of Honeycrisp apples with the crunch of fresh broccoli, all coated in a tangy dressing. Perfect as a side dish or a light meal.
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 whisk or fork
- 1 knife
- 1 cutting board
Ingredients
- 2 pieces Honeycrisp apples, cored and diced
- 2 cups broccoli florets, chopped into bite-sized pieces
- ¼ cup red onion, finely chopped
- ¼ cup walnuts, chopped optional
- ¼ cup dried cranberries
- ¼ cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
Instructions
- In a large mixing bowl, combine the diced Honeycrisp apples, broccoli florets, red onion, walnuts (if using), and dried cranberries.
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, olive oil, salt, and pepper until well blended.
- Pour the dressing over the salad ingredients in the mixing bowl.
- Toss all ingredients together gently until the salad is well coated with the dressing.
- Taste and adjust seasoning with additional salt and pepper if desired.
- Serve immediately, or let it chill in the refrigerator for 10-15 minutes to allow the flavors to meld.
- For added protein, consider adding grilled chicken or chickpeas.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to customize the salad with other ingredients such as sunflower seeds or feta cheese for extra flavor.
Notes
For added protein, consider adding grilled chicken or chickpeas.
This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Feel free to customize the salad with other ingredients such as sunflower seeds or feta cheese for extra flavor.