Honeycrisp Broccoli Cranberry Almond (Print-Friendly Version)
A crisp salad of broccoli, apples, cranberries, and almonds in a tangy, creamy dressing.
# Ingredients:
→ Salad Components
01 -
4 cups (approximately 350 g) fresh broccoli florets, chopped into small bite-sized pieces
02 -
2 Honeycrisp apples, diced with skin retained
03 -
1/2 cup (60 g) dried cranberries
04 -
1/3 cup (30 g) toasted sliced almonds
05 -
1/4 cup (25 g) thinly sliced red onion (optional)
06 -
1 teaspoon (5 ml) lemon juice
→ Dressing
07 -
1/3 cup (80 g) mayonnaise
08 -
1/4 cup (60 g) Greek yogurt or sour cream
09 -
1 tablespoon (15 ml) apple cider vinegar
10 -
1 tablespoon (15 ml) honey or maple syrup
11 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Wash and thoroughly dry broccoli florets. Chop into small, uniform bite-sized pieces.
02 -
Dice Honeycrisp apples with skins on. Toss apple pieces with lemon juice to prevent browning.
03 -
Place sliced almonds in a dry skillet over medium heat. Toast for 3 to 4 minutes, shaking pan or stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
04 -
In a small bowl, whisk together mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey, salt, and black pepper until smooth.
05 -
In a large mixing bowl, combine chopped broccoli, diced apples, dried cranberries, and sliced red onion if using.
06 -
Pour the prepared dressing over the mixture. Toss thoroughly to ensure even coating.
07 -
Sprinkle toasted almonds over salad just before serving. Chill in refrigerator for 15 to 30 minutes prior to serving if desired.
# Notes & Tips:
01 -
Chilling enhances the flavor integration and keeps the apples crisp. Add almonds just before serving to maintain their crunch.
02 -
Red onion is optional; omit for a milder flavor profile.