Prep time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: For the salad:; 4 cups broccoli florets, chopped into bite-sized pieces; 1 large apple, diced; 1/2 cup sliced almonds; 1/3 cup dried cranberries; 1/4 cup red onion, finely diced; 1/2 cup shredded carrots; For the dressing:; 1/2 cup mayonnaise; 2 tablespoons plain Greek yogurt; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Jump to Recipe·Leave a Review

I love making this broccoli crunch salad when I want something fresh, crisp, and full of texture. The combination of crunchy broccoli, sweet apples, and toasted almonds creates a salad that feels both refreshing and satisfying. It’s one of my favorite side dishes for lunches, potlucks, or light dinners. Broccoli Crunch Salad with Apples and Almonds Recipe

Why You’ll Love This Recipe

I enjoy how this salad balances sweet, savory, and tangy flavors all in one bowl. The crunchy texture makes every bite exciting, and I like that it holds up well in the refrigerator without getting soggy quickly. It’s also easy to prepare ahead of time, which makes it perfect for busy days.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:
4 cups broccoli florets, chopped into bite-sized pieces
1 large apple, diced
1/2 cup sliced almonds
1/3 cup dried cranberries
1/4 cup red onion, finely diced
1/2 cup shredded carrots

For the dressing:
1/2 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

directions

I start by placing the chopped broccoli, diced apple, sliced almonds, dried cranberries, red onion, and shredded carrots into a large mixing bowl.

In a separate small bowl, I whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.

I pour the dressing over the salad ingredients and toss everything together until evenly coated.

For the best flavor, I let the salad chill in the refrigerator for at least 20 minutes before serving so the ingredients can absorb the dressing.

Servings and timing

I usually get about 4 to 6 servings from this recipe.
Preparation takes around 15 minutes, plus about 20 minutes of chilling time. I plan for roughly 35 minutes total.

Variations

I sometimes swap the almonds for pecans or walnuts for a different crunch. If I want extra protein, I add grilled chicken. I also like using sunflower seeds or adding shredded cheddar cheese for more flavor.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. I give it a quick stir before serving again since the dressing can settle at the bottom. I don’t reheat this salad because I enjoy it cold and crisp.

FAQs

Can I make this salad ahead of time?

I often prepare it a few hours ahead, and the flavors become even better after chilling.

What type of apple works best?

I like using crisp apples such as Honeycrisp, Fuji, or Gala for sweetness and crunch.

Can I use pre-cut broccoli?

I sometimes do when I’m short on time, but I chop the pieces smaller for easier eating.

Is there a lighter option for the dressing?

I replace some or all of the mayonnaise with Greek yogurt for a lighter version.

Can I make this salad dairy-free?

I skip the Greek yogurt or use a dairy-free alternative, and it still tastes great.

Conclusion

I always enjoy making this broccoli crunch salad because it’s colorful, refreshing, and packed with texture. It’s a simple recipe that brings together fresh ingredients in the most delicious way, making it a favorite side dish I return to often.