I can’t get over how this crunchy broccoli apple salad brings sweet, tangy, creamy, and nutty into one irresistible bowl. It’s the potluck side that somehow steals the spotlight every single time.

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I’m obsessed with this Honeycrisp Apple Broccoli Salad because it hits every craving I have when I want something fresh but still loaded with crunch. The broccoli keeps it crisp and sturdy, while Honeycrisp apples bring that juicy, sweet snap I can never resist.

And that creamy dressing? I love how it clings to every bite without making the whole thing feel heavy.

I bring this to potlucks and somehow keep sneaking forkfuls before it ever hits the table. Bright, crunchy, tangy, a little sweet.

But honestly, I’d eat it straight from the bowl on a random Tuesday too, again.

Ingredients

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Broccoli brings the big crunch and makes the whole salad feel fresh.
Honeycrisp apples add juicy sweetness, plus that pretty pop of red.
Bacon gives it salty, crispy bits you’ll absolutely hunt for.
Dried cranberries add chewy sweetness that balances the sharper onion.
Toasted pecans bring nutty crunch and make it feel a little fancy.
Red onion adds bite, but just enough to keep things interesting.
Mayonnaise makes the dressing creamy and helps everything cling together.
Sour cream or Greek yogurt adds tang, and yogurt sneaks in protein.
Honey softens the vinegar and plays so well with the apples.
Apple cider vinegar keeps the salad bright instead of heavy.
Dijon mustard adds a little zip.
Basically, it wakes things up.
Salt and pepper pull all those sweet, crunchy, creamy parts together.

Ingredient Quantities

5 cups broccoli florets (about 1 large head), cut into bite sized pieces

2 Honeycrisp apples, cored and diced (leave skins on for color)

6 slices bacon, cooked until crisp and crumbled

3/4 cup dried cranberries

1 cup chopped pecans, toasted

1/4 cup finely chopped red onion

3/4 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

2 tablespoons honey

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Cook bacon in a skillet over medium heat until crisp; drain on paper towels, then crumble once cool.

2. Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned; cool and chop if needed.

3. Wash and cut broccoli into bite sized florets and place in a large mixing bowl.

4. Core and dice Honeycrisp apples with skins on and add to the bowl with the broccoli.

5. Add crumbled bacon, dried cranberries, toasted pecans, and finely chopped red onion to the broccoli and apples.

6. In a separate bowl whisk together mayonnaise, sour cream or Greek yogurt, honey, apple cider vinegar, Dijon mustard, kosher salt, and black pepper until smooth and well combined.

7. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.

8. Taste and adjust seasoning with additional salt and pepper if needed, then refrigerate at least 30 minutes before serving to meld flavors.

Equipment Needed

1. Large skillet for cooking bacon and toasting pecans
2. Cutting board
3. Chef knife
4. Large mixing bowl
5. Small mixing bowl for dressing
6. Whisk
7. Measuring cups and spoons
8. Spatula or tongs and paper towels for draining/crumbling bacon

FAQ

Can I make this salad ahead of time? Yes. Mix the dressing and chop ingredients up to 24 hours ahead. Toss apples, broccoli, bacon and dressing together just before serving to keep textures crisp.

How can I prevent the apples from browning? Toss the diced apples in a tablespoon or two of lemon juice or the apple cider vinegar from the recipe immediately after cutting to slow oxidation.

Can I substitute the bacon for a vegetarian option? Yes. Omit bacon and add extra toasted pecans or roasted chickpeas for a savory crunch, or use store bought vegetarian bacon crumbles.

Is Greek yogurt interchangeable with sour cream? Yes. Plain Greek yogurt is a good one for one swap and yields a tangier, lighter dressing with less fat.

How long will leftovers keep? Stored in an airtight container in the refrigerator the salad will stay good for 3 days. Textures soften over time, so nap the salad with extra chopped apples and pecans before serving if needed.

Can I adjust the sweetness or tang of the dressing? Yes. Add more honey for sweetness or more apple cider vinegar for tang. Taste and adjust in small increments until you reach the balance you prefer.

Honeycrisp Apple Broccoli Salad Recipe Substitutions and Variations

Broccoli: replace with cauliflower florets, chopped kale or Brussels sprouts (blanched and cooled), or a mix of broccoli and shredded cabbage
Honeycrisp apples: use Fuji or Gala for similar sweetness and crunch, Granny Smith for more tartness, or ripe pears for a softer, juicier texture
Bacon: swap pancetta or prosciutto (crisply cooked), turkey bacon for a leaner option, or smoked tempeh or coconut bacon for a vegetarian smoky crunch
Mayonnaise or sour cream: use plain Greek yogurt for tang and lower fat, light mayonnaise for fewer calories, or vegan mayo and dairy-free yogurt for a dairy free version

Pro Tips

1. Keep the broccoli bright and snappy by blanching it 30 to 60 seconds in boiling water, then plunging it into ice water. That step softens the raw edge while preserving color and crunch.

2. Prevent the apples from browning and from watering down the salad by tossing the diced apples with a teaspoon of lemon juice or a splash of the apple cider vinegar before adding them in.

3. Toast the pecans until just fragrant and give them a rough chop so you get a mix of small bits and bigger chunks for texture. Do this right before mixing so they stay crunchy.

4. Make the bacon extra crispy and drain it well on paper towels. Break it into uneven pieces rather than finely crumbling so you get satisfying pockets of salty crunch.

5. Assemble and chill at least 30 minutes so flavors meld, but if you need to hold it longer, add the apples and pecans just before serving to keep the salad from getting soggy. Adjust honey and vinegar in the dressing at the end to balance sweetness and tang to your taste.

Honeycrisp Apple Broccoli Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

491

kcal

Equipment: 1. Large skillet for cooking bacon and toasting pecans
2. Cutting board
3. Chef knife
4. Large mixing bowl
5. Small mixing bowl for dressing
6. Whisk
7. Measuring cups and spoons
8. Spatula or tongs and paper towels for draining/crumbling bacon

Ingredients

5 cups broccoli florets (about 1 large head), cut into bite sized pieces
2 Honeycrisp apples, cored and diced (leave skins on for color)
6 slices bacon, cooked until crisp and crumbled
3/4 cup dried cranberries
1 cup chopped pecans, toasted
1/4 cup finely chopped red onion
3/4 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Directions

Cook bacon in a skillet over medium heat until crisp; drain on paper towels, then crumble once cool.
Toast pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned; cool and chop if needed.
Wash and cut broccoli into bite sized florets and place in a large mixing bowl.
Core and dice Honeycrisp apples with skins on and add to the bowl with the broccoli.
Add crumbled bacon, dried cranberries, toasted pecans, and finely chopped red onion to the broccoli and apples.
In a separate bowl whisk together mayonnaise, sour cream or Greek yogurt, honey, apple cider vinegar, Dijon mustard, kosher salt, and black pepper until smooth and well combined.
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
Taste and adjust seasoning with additional salt and pepper if needed, then refrigerate at least 30 minutes before serving to meld flavors.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.