Big Broccoli Apple Salad Recipe

Big Broccoli Apple Salad Recipe

Ingredients

Salad:

• 8 cups broccoli florets (about 3 large heads), chopped into small bite-sized pieces
• 3 large apples (preferably sweet-tart like Honeycrisp or Fuji), chopped (leave skin on for color)
• 1 ½ cups shredded carrots
• 1 cup dried cranberries (or raisins)
• 1 cup chopped red onion (or use green onions for milder flavor)
• 1 ½ cups roasted sunflower seeds (or chopped walnuts/pecans)
• 1 cup cooked, crumbled bacon (optional but delicious)
• 1 cup shredded cheddar cheese (optional)

Dressing:

• 1 ¼ cups mayonnaise
• ¼ cup plain Greek yogurt (or sour cream)
• 2 ½ tablespoons apple cider vinegar
• 3 tablespoons honey (or maple syrup)
• Salt & black pepper to taste (start with ½ teaspoon each)

Instructions

1. Prepare the dressing:
   In a medium bowl, whisk together the mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper. Adjust seasoning to taste.
2. Mix the salad:
   In a large bowl (or two if needed), combine the chopped broccoli, apples, carrots, red onion, cranberries, sunflower seeds, and bacon if using.
3. Toss with dressing:
   Pour the dressing over the salad mixture and toss until everything is well coated.
4. Chill:
   Cover and refrigerate for at least 1 hour before serving. This helps the flavors blend and slightly softens the broccoli.
5. Serve:
   Toss again before serving. Optionally garnish with extra nuts, seeds, or apple slices.

Tips:

• Make ahead: Salad keeps well for up to 3 days in the fridge.
• Apple tip: Toss chopped apples in lemon juice to keep them from browning if prepping ahead.
• Vegan option: Use vegan mayo and omit bacon and cheese.