This broccoli apple salad is one I crave when I’m tired of boring greens. It’s crunchy, flavorful, and tossed in a bright, creamy dressing. It works for any season, but I especially love it in fall.
12ozbroccoli florets, stems trimmed and torn into little bite-sized pieces
¼cupred onion, chopped
¼cupdried cherries, or raisins/dried cranberries
1largehoneycrisp apple, chopped and tossed with a bit of lemon juice
½cuproasted almonds, slivered or sliced
¼cupcrumbled blue cheese, or shredded sharp white cheddar
Instructions
In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined.
Taste and add more salt/pepper as needed. Cover and chill until ready to use - can be made a day or two ahead.
In a serving bowl, toss together the broccoli florets, red onion, dried cherries (or other dried fruit,) and apples.
Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.
When ready to serve, toss broccoli salad again. Gently stir in almonds and cheese; serve.
Notes
Honeycrisp is our most preferred variety of apple for this salad, but feel free to use your favorite kind.
A bit of real mayo provides creamier texture to the dressing, but it can be omitted if you prefer.
Try roasted salted cashews, pistachios, or sunflower seeds as substitutions for smoky roasted almonds.
Make the salad a few hours ahead or the night before to let the flavors meld together. Wait to stir in the almonds and cheese until just before serving so they stay crisp.
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