This is the kind of salad that surprises people—in the best way. It’s fresh, crunchy, sweet, tangy, and creamy all at once.
You don’t even have to cook anything, and it holds up great at potlucks or in the fridge for a few days. I’ve brought this to so many get-togethers and there’s never any left.
Why I Love This Recipe
I started making this as a last-minute side and now it’s a regular part of my weekly meals. It’s that good.
- You don’t need to cook a thing.
- It tastes better the next day.
- Perfect mix of crunchy, creamy, tangy, and sweet.
- Easy to pack for work or a picnic.
- Looks and tastes like way more effort than it takes.
What You’ll Need
- 4 cups broccoli florets
- 1 large red apple, diced
- ¼ cup thinly sliced red onion
- ⅓ cup dried cranberries
- ¼ cup roasted sunflower seeds
- ½ cup mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Pro Tips
- Chop broccoli small so it’s easy to chew and mix.
- Use a sweet, crisp apple like Fuji or Honeycrisp.
- Let the salad chill for at least 30 minutes before serving.
- Red onions too sharp? Soak them in water for 10 minutes.
- Don’t skip the seeds—they add crunch and a toasty flavor.
Tools You’ll Need
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk or spoon for dressing
- Serving bowl
Substitutions and Variations
- Swap mayo for plain Greek yogurt for a lighter dressing.
- Use raisins instead of dried cranberries.
- Try chopped pecans or almonds instead of sunflower seeds.
- Add shredded carrots for extra crunch.
- Mix in cooked, crumbled bacon if you want something smoky.
Make Ahead Tips
- Make the dressing 1–2 days ahead and keep it in the fridge.
- Chop broccoli and onion up to a day early.
- Mix the full salad a few hours ahead—flavor gets better as it sits.
Step-by-Step Instructions
Step 1: Make the Dressing
In a small bowl, mix ½ cup mayo, 1 tablespoon apple cider vinegar, 1 tablespoon honey, and a pinch of salt and pepper until smooth.
Step 2: Prep the Veggies and Fruit
Add 4 cups broccoli florets, 1 diced red apple, and ¼ cup thinly sliced red onion to a large mixing bowl.
Step 3: Add the Extras
Add ⅓ cup dried cranberries and ¼ cup roasted sunflower seeds to the bowl.
Step 4: Toss with Dressing
Pour the dressing over the salad mixture. Toss everything together until all ingredients are evenly coated.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days.
- Great for meal prep—just give it a quick toss before eating.
- The apples might soften a bit but still taste great.
Servings and Cook Time
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Macros Information (Per Serving – Approximate)
- Calories: 240
- Carbs: 18g
- Fat: 18g
- Protein: 4g
- Sugar: 10g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Mayo and vinegar create an emulsified dressing that sticks to every piece.
- Honey balances the tang with sweetness.
- Raw broccoli holds up well to dressing without getting soggy.
- Apples bring freshness and natural sugar to the mix.
Common Mistakes
- Not chopping the broccoli small enough—it makes the salad hard to eat.
- Using too much dressing—it should coat, not drown.
- Skipping the chill time—the flavors need time to soak in.
- Using soft apples—they’ll get mushy fast.
What to Serve With
- Grilled chicken
- Quiche or frittata
- Turkey sandwiches
- Baked salmon
- Roasted sweet potatoes
FAQ
Can I make this ahead of time?
Yes! It actually tastes better after sitting for a few hours.
Can I blanch the broccoli?
You can, but the raw crunch is what makes this salad pop.
Is it gluten-free?
Yes, all ingredients are naturally gluten-free.
What apple works best?
Honeycrisp, Fuji, or Gala—anything crisp and sweet.
Final Thoughts
This broccoli salad with apples and cranberries hits all the right notes—sweet, savory, crunchy, and creamy. It’s super easy and always a hit whether you’re serving it up for lunch or bringing it to a party. Give it a shot and don’t forget to grab an extra scoop before it’s all gone.