Best Broccoli Salad with Apples and Cranberries

Ingredients

• About 300 g (4 cups; about 2 medium heads)broccoli florets
• 1 mediumcrisp apple, diced
• About 75 g (½ cup)dried cranberries
• About 50 g (⅓ cup)red onion, finely chopped
• About 55–65 g (½ cup)toasted sunflower seeds or chopped pecans
• About 55 g (½ cup)shredded sharp cheddar or crumbled feta
• 120 g (½ cup)Greek yoghurt
• 60 ml (¼ cup)mayonnaise
• 15 ml (1 tablespoon)apple cider vinegar
• 15 ml (1 tablespoon)honey
• 2.5 ml (½ teaspoon)Dijon mustard
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Prepare broccoli

   Trim the broccoli and cut it into bite-sized florets. If you like, blanch them in boiling salted water for 1 minute, then plunge into ice water and drain thoroughly.

2. 2

   Dice apple

   Core the apple and cut it into small cubes. Toss with a squeeze of lemon juice to help prevent browning.

3. 3

   Mix dressing

   Whisk the Greek yoghurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, a pinch of salt and a crack of black pepper in a bowl. Taste and adjust the seasoning.

4. 4

   Toss salad

   Put the broccoli, diced apple, dried cranberries, red onion and toasted seeds or nuts in a large bowl. Pour over the dressing and gently toss until everything is coated.

5. 5

   Fold in cheese

   If using cheese, fold it into the salad at the end.

6. 6

   Rest before serving

   Leave the salad to rest for at least 10 minutes before serving, or refrigerate it for up to 2 hours.

What is broccoli salad?

Broccoli salad is a familiar American-style side often served at picnics and potlucks. It brings raw or briefly blanched broccoli together with fruit, crunchy additions and a creamy dressing.

This version balances crisp apple and tart cranberries with a tangy yoghurt-and-mayonnaise dressing. Seeds or pecans add crunch, while the optional cheese makes the salad richer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 6g protein, 30g carbs, 12g fat.

The apple, cranberries and broccoli provide most of the carbohydrates, while the mayonnaise, seeds or pecans and cheese contribute much of the fat. The yoghurt, cheese, seeds and broccoli contribute protein. To balance the plate, serve a portion alongside a lean protein and a modest serving of bread or grains.

Choose and prepare the broccoli

Fresh florets: Choose firm, bright-green broccoli and cut the pieces to a similar bite-sized shape so they are easy to coat and eat.

Blanching: A one-minute blanch softens the florets slightly while leaving them with some bite. Drain them very well after the ice bath so excess water does not thin the dressing.

Keep the apple crisp

Apple choice: A crisp variety such as Honeycrisp or Fuji holds its texture and adds sweetness against the tart cranberries.

Cutting: Dice the apple into small cubes for an even mix. Tossing it with a squeeze of lemon juice helps slow browning while you prepare the other ingredients.

Get the dressing right

Creamy base: Greek yoghurt gives the dressing body, while mayonnaise adds a rounder, richer flavour. Whisk them together with the vinegar, honey and Dijon until smooth.

Seasoning: Salt and pepper bring the flavours into balance, so taste the dressing before tossing it with the salad. If you prefer it milder, the Dijon can be left out.

Build contrast in every bite

Sweet and tart: Dried cranberries contrast with the fresh apple, while finely chopped red onion brings a sharper note. Soak the onion briefly in cold water if you want to soften its flavour.

Crunch and richness: Sunflower seeds keep the salad nutty and crisp; pecans give it a buttery note. Cheddar or feta is optional and should be folded in gently at the end.

Rest and serve

Short rest: Give the tossed salad at least 10 minutes before serving so the dressing can coat the ingredients. It can also be chilled for up to 2 hours.

On the plate: Serve it alongside grilled chicken, sandwiches or a savoury tart. For a more substantial meal, pair it with a source of protein and bread or another filling side.

Recipe notes & tips

• Drain blanched broccoli thoroughly before adding it to the bowl.
• Cut the florets and apple into similarly sized pieces for an even mix.
• Toast the sunflower seeds or pecans before adding them for a more pronounced nutty flavour.
• Soak the chopped red onion in cold water if you prefer a gentler bite.
• Taste the dressing on its own and adjust the seasoning before tossing.
• Fold in the cheese last to keep it from breaking up too much.

Variations

• Use pecans: Choose chopped pecans instead of sunflower seeds for a buttery crunch.
• Change the cheese: Use feta for a salty, tangy finish or sharp cheddar for a fuller flavour.
• Make it lighter: Replace the mayonnaise with more Greek yoghurt, as suggested in the ingredient notes.
• Soften the onion: Soak the chopped red onion in cold water before mixing it in.
• Make it vegan: Use a plant-based yoghurt and mayonnaise, and replace the honey with maple syrup.

Common mistakes to avoid

• Wet broccoli: Water can loosen the dressing; drain blanched florets thoroughly before tossing.
• Overcooked florets: Blanching longer than 1 minute can take away the crunch; keep to the stated time.
• Large apple pieces: Oversized chunks are awkward to eat; dice the apple into small cubes.
• Browning apple: Leaving the diced apple exposed can dull its colour; toss it with a squeeze of lemon juice.
• Adding cheese too early: Mixing it in roughly can crumble it; fold it through at the end.
• Skipping the rest: Serving immediately gives the flavours less time to mingle; wait at least 10 minutes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days for the best texture. Stir gently before serving; this salad is best served cold and does not need reheating.

Frequently asked questions