Honeycrisp Apple Broccoli Salad
Treat yourself to a burst of flavor and crunch—give this Honeycrisp Apple Broccoli Salad a try and discover how delicious healthy eating can be!
Ingredients
- 4 to 8 strips of thick-cut bacon cooked and chopped
- 6 cups broccoli florets 2 large heads, chopped
- 1/2 cup red onion finely chopped
- 1 cup raw walnuts chopped
- 2/3 cup dried cranberries or raisins
- 2 apples peeled, cored, and chopped (about 3-4 cups)
Broccoli Salad Dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt 1 container, 5.3 oz
- 3 tbsp pure maple syrup
- 1/3 cup rice vinegar apple cider vinegar, or lemon juice
- 3/4 tsp sea salt to taste
Instructions
- Cook the bacon in a large nonstick skillet over medium-high heat until crispy. Transfer the cooked bacon to a plate lined with a paper towel to cool. Once cooled, chop the bacon and set it aside.
- Wash the broccoli heads under warm water and chop them into small florets. If you prefer, blanch the broccoli by placing the florets in boiling water for 30-60 seconds until they turn bright green. Drain and cool them in an ice bath. If you like a crunchier texture, skip the blanching step.
- In a large mixing bowl, combine the broccoli, chopped bacon, red onion, walnuts, dried cranberries, and chopped apples.
- In a small bowl, mix the ingredients for the broccoli salad dressing: mayonnaise, Greek yogurt, maple syrup, rice vinegar, and sea salt.
- Pour the dressing over the broccoli salad ingredients and mix well until everything is coated. Adjust the seasoning with more salt or lemon juice to taste.
- Serve the broccoli salad immediately or store it in an airtight container for 3-5 days.
Notes
Notes:
For added crunch, you can toast the walnuts before adding them to the salad.