Honeycrisp Apple Broccoli Salad (Printer-Friendly)
Crisp broccoli, apples, and pecans tossed in creamy dressing for a vibrant, satisfying dish with sweet-tart notes.
# List of Ingredients:
→ Salad Base
01 -
4 cups broccoli florets, washed and thoroughly dried
02 -
2 medium Honeycrisp apples, cored and thinly sliced
03 -
1/2 cup dried cranberries, preferably unsweetened
04 -
1/2 cup pecans, coarsely chopped and toasted
→ Dressing
05 -
3/4 cup whole milk Greek yogurt
06 -
2 tablespoons honey
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 -
Cut broccoli into small, uniform florets after washing and drying thoroughly. Set aside.
02 -
Core the Honeycrisp apples and slice thinly. Toss immediately with a splash of lemon juice to prevent browning and preserve texture.
03 -
Place chopped pecans in a dry skillet over medium heat. Toast, shaking the pan occasionally, for 3 to 4 minutes or until fragrant and lightly golden. Remove from heat and cool.
04 -
In a large mixing bowl, place the broccoli florets, apple slices, dried cranberries, and toasted pecans. Layer ingredients if desired for presentation.
05 -
In a separate bowl, whisk together the Greek yogurt, honey, lemon juice, kosher salt, and black pepper until smooth and creamy. Taste and adjust seasoning as needed.
06 -
Pour the dressing over the prepared salad base. Gently toss with clean hands or a silicone spatula to ensure all ingredients are evenly coated. Lightly massage the broccoli to help it absorb the flavors.
07 -
Allow the salad to rest at room temperature for 10 minutes before serving to allow flavors to meld and the broccoli to slightly tenderize.
# Additional Suggestions:
01 -
For maximum crunch, toast pecans just before assembling and wait to add them until ready to serve if preparing ahead. Allowing the salad to rest ensures the dressing penetrates the broccoli for optimal texture and flavor.