Broccoli and Apple Salad

Ingredients

• 180 ml (¾ cup)plain non-fat Greek yoghurt
• 60 ml (¼ cup)mayonnaise
• 15 ml (1 tbsp)honey
• 30 ml (2 tbsp)apple cider vinegar
• 4 cupsfresh broccoli florets
• 1 mediumapple
• ½ cupsliced red onion
• ½ cupunsweetened dried cranberries
• ¼ cupchopped walnuts
• Not specifiedparsley

Instructions

1. 1

   Mix the dressing

   In a large bowl, whisk together the yoghurt, mayonnaise, honey, vinegar and parsley.

2. 2

   Prepare the produce

   Trim the broccoli and cut the florets into small, bite-sized pieces. Dice the unpeeled apple into similarly sized pieces, then chop the fresh parsley.

3. 3

   Combine and chill

   Add the remaining ingredients to the bowl and stir until coated with the yoghurt mixture. Refrigerate to chill and let the flavours combine, then stir just before serving.

What is broccoli and apple salad?

This is a crisp, creamy salad combining raw broccoli and apple with dried cranberries, walnuts and a sweet-tangy dressing. Broccoli salads are a modern-style side rather than a dish with one established regional origin; this version takes a family-friendly approach with familiar fruit and a yoghurt-based dressing.

The contrast of crunchy vegetables, juicy apple and chewy fruit keeps each bite interesting. Chopping the ingredients small also makes the salad easier to serve and eat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 12g carbs, 8g fat.

The apple, broccoli and cranberries provide most of the carbohydrates, while the mayonnaise and walnuts contribute much of the fat. Yoghurt and walnuts contribute protein, though the salad is mainly a side dish; serve it with a protein-rich main and another vegetable for a more complete plate.

The dressing that brings it together

Yoghurt: plain non-fat Greek yoghurt gives the dressing a thick, tangy base.

Mayonnaise: a smaller amount adds richness and helps round out the sharpness of the yoghurt and vinegar.

Honey and vinegar: honey sweetens the dressing, while apple cider vinegar gives it a bright edge. Whisk them in thoroughly before adding the salad ingredients.

Keep the pieces bite-sized

Broccoli florets: trim away tough stems and cut the florets into small, fairly even pieces so they are easy to coat and eat raw.

Apple: leave the skin on as directed and dice the fruit just before mixing, so its pieces stay fresh and crisp.

Onion and parsley: sliced onion and chopped parsley distribute their sharper, more herbal flavours through the salad.

Chill for better flavour

Once everything is coated, refrigerate the salad so it is cold and the flavours have time to mingle. The method does not specify a chilling duration, so use the texture and serving temperature you prefer.

Give it a final stir just before serving, as dressing can settle at the bottom while the salad chills.

A balance of crunch and sweetness

Cranberries: unsweetened dried cranberries add a chewy, tart-sweet note alongside the fresh apple.

Walnuts: chopped walnuts provide a firm crunch and a rich flavour. The recipe contains walnuts, so take care when serving it to anyone with a nut allergy.

Broccoli and apple: these remain the main crunchy elements, so cut them to similar bite-sized dimensions for a more even mix.

What to serve alongside it

Serve this salad as a side with sandwiches, grilled chicken or a simple savoury main. It can also be part of a shared lunch spread, where its creamy dressing and fruit offer contrast to warm dishes.

For a fuller plate, pair it with a source of protein and another savoury side, adjusting the overall portion to suit the meal.

Recipe notes & tips

• Cut the broccoli and apple into small pieces so the dressing coats them evenly.
• Whisk the dressing until the honey is fully blended in.
• Chop the walnuts fairly small for crunch in each serving.
• Chill the salad before serving, then stir it again at the table.
• Keep the apple unpeeled, as specified, for added colour and texture.

Variations

• Extra herbs: add more chopped parsley if you want a stronger herbal note.
• Seed swap: use sunflower seeds instead of walnuts for a different crunch, keeping allergy needs in mind.
• Fresh fruit: replace some of the dried cranberries with extra diced apple for a fresher, less chewy mix.
• Tangier dressing: add a little more apple cider vinegar to sharpen the flavour.
• Creamier dressing: increase the yoghurt slightly and mix until the broccoli is evenly coated.

Common mistakes to avoid

• Large broccoli pieces: cut the florets small so they are easier to eat and coat evenly.
• Uneven apple dice: make pieces a similar size to the broccoli for a balanced bite.
• Unmixed dressing: whisk the ingredients thoroughly before adding the salad components.
• Skipping the final stir: mix again just before serving to redistribute dressing that has settled.
• Serving warm: chill the salad first for the cool texture intended by the method.

How to store

Store covered in the refrigerator and eat within 2–3 days for the best texture. Stir before serving; the apple and broccoli will soften over time. Do not leave the yoghurt dressing at room temperature for extended periods.

Frequently asked questions