Honeycrisp Apple Broccoli Salad

This Honeycrisp apple broccoli salad is my absolute go-to when I want something light, fresh, and still seriously satisfying. The salad has everything I crave in one bowl—crisp raw broccoli, juicy apples, tart little pops of cranberry, buttery toasted pecans, and a lemon-laced creamy dressing. No cooking is required so it is ready to serve in under twenty minutes and always disappears at picnics, potlucks, or right from my own fridge for lunch the next day. As soon as apple season hits, I keep making this again and again.

I first tried this when I needed something bright for a late autumn dinner and everyone went back for seconds. Now my friends always request it when we gather.

Ingredients

• Broccoli florets: bring crunch and absorb dressing; choose deep green clusters and make sure they feel firm to the touch
• Honeycrisp apples: offer juicy sweetness; look for fruit with taut unblemished skin for the best snap
• Dried cranberries: give that tart chewy kick; unsweetened types keep the flavors balanced
• Pecans: add nutty rich crunch; toasting them amplifies their aroma and flavor
• Greek yogurt: makes the creamy base; go for whole milk yogurt to get the silkiest texture
• Honey: provides mellow sweetness; mild clover or wildflower honey is best for not overpowering the other ingredients
• Lemon juice: brings acidity and freshness; freshly squeezed makes all the difference in flavor clarity
• Salt: lifts all the tangy and sweet notes; kosher salt blends in easily without making the salad too salty
• Black pepper: adds gentle spice; grind just before using so the warmth pops

Instructions

Prep The Broccoli:

Cut broccoli into small even florets after washing and drying thoroughly. Uniform pieces ensure the salad is easy to mix and eat.

Slice The Apples:

Core the Honeycrisp apples and slice them thin. To keep the slices crisp and avoid browning, toss them immediately with a splash of lemon juice.

Toast The Pecans:

Place chopped pecans in a dry skillet set over medium heat. Toast for three to four minutes, shaking the pan so they do not burn. Remove when you smell the deep nutty aroma.

Mix The Salad Base:

Combine broccoli florets, apple slices, dried cranberries, and toasted pecans in a large bowl. If looks matter, layer the ingredients gently for a pretty presentation.

Make The Dressing:

In a separate bowl, whisk together Greek yogurt, honey, lemon juice, salt, and pepper until smooth and creamy. Taste and tweak for sweetness or acidity to your liking.

Dress The Salad:

Pour dressing over the vegetables and toss with clean hands or a silicone spatula. Massage the dressing into the broccoli so every bite is coated and flavorful.

Let It Rest:

Allow the salad to rest for about ten minutes at room temperature. This melding time brings flavors together and helps the broccoli soften just perfectly.

Honeycrisp apples are what make this dish a repeat favorite for me. They stay crisp even after tossing and their bright flavor stands out. My most memorable time making this salad was for a sunny fall picnic—my kids devoured everything and argued about who got the last apple slice.

Storage Tips

This salad keeps its texture and flavor for up to two days refrigerated in a tight container. If making it for a crowd or in advance, add the toasted pecans right before serving so they stay perfectly crunchy. Lemon juice in the apple prep and dressing helps prevent browning and sogginess, making leftovers taste nearly as good as freshly made.

Ingredient Substitutions

No Honeycrisp apples at the store? Fuji or Pink Lady work just as well, delivering that same punch of sweet crunch. If you are out of pecans, toasted walnuts or sliced almonds hold up nicely. For a creamy vegan dressing, swap in plain unsweetened non dairy yogurt and add a little extra honey or your favorite sweetener.

Serving Suggestions

Serve this as a refreshing companion to roast chicken or baked salmon, or tuck into your lunchbox alongside a wedge of sharp cheddar for a complete meal. It pairs especially well with any summertime barbecue and is easy to layer in jars for make ahead lunches.

This salad is truly bright and versatile, just right for any time apples are calling your name. Try it and you will see how quickly it disappears from your table.

Your Recipe Questions Answered

→ How do I keep the apples fresh?

Toss sliced apples with lemon juice right after cutting to help prevent browning and maintain crispness.

→ Can I make it ahead of time?

Prepare components in advance and add dressing and apples just before serving to keep texture and flavor fresh.

→ Is it necessary to blanch broccoli?

Not required. For extra crunch, use raw florets. Blanch briefly if you prefer a milder, softer bite.

→ What can I use instead of Greek yogurt?

Swap in sour cream or plant-based yogurt for a creamy base with similar tang and consistency.

→ How long will leftovers last?

Stored covered in the fridge, the salad stays delicious for up to two days; pecans remain crisp if added just before serving.

→ Are there nut alternatives for pecans?

Toasted walnuts or sliced almonds work well if you want to change up the flavor or nut variety.