Honeycrisp Apple Broccoli Salad

A fresh, crisp, and creamy salad that’s perfect for any time of year

When I say this salad is a game-changer, I mean it. This Honeycrisp Apple Broccoli Salad is one of those dishes that checks all the boxes — crunchy, creamy, sweet, tangy, and just a little savory. It’s the kind of side dish that steals the spotlight at potlucks, family dinners, and even holiday tables.

What makes this salad so good is the balance of flavors and textures. You get the crisp bite of fresh broccoli, the juicy sweetness of Honeycrisp apples, the salty crunch of bacon, and the creamy dressing that ties it all together. It’s simple, satisfying, and always a crowd-pleaser.

Let me walk you through the whole process, from tips to avoid common mistakes to make-ahead advice and substitutions.

Why You’ll Love This Salad

• Quick to make with easy prep
  
• Full of sweet, salty, and tangy flavor
  
• Loaded with texture — crunchy broccoli, crisp apples, chewy cranberries
  
• Perfect for potlucks, barbecues, or weekday lunches
  
• Stays crunchy and fresh even after a day in the fridge

Prep Time and Servings

• Prep Time: 15 minutes
  
• Cook Time: 10 minutes (for bacon)
  
• Total Time: 25 minutes
  
• Servings: 6 to 8 as a side

Ingredients

For the Salad

• 5 to 6 cups chopped fresh broccoli florets
  
• 1 large Honeycrisp apple, cored and diced
  
• 4 slices bacon, cooked and crumbled
  
• 1 cup shredded sharp cheddar cheese
  
• One quarter of a small red onion, finely diced
  
• One third cup dried cranberries or raisins
  
• One third cup sunflower seeds or chopped pecans
  

For the Dressing

• Three quarters cup mayonnaise
  
• 2 tablespoons apple cider vinegar
  
• 1 tablespoon honey or maple syrup
  
• Salt and pepper to taste
  

How to Make Honeycrisp Apple Broccoli Salad

Step 1: Chop the Broccoli

Cut the broccoli into small, bite-sized florets. The smaller they are, the better they soak up the dressing. Rinse and dry well — you do not want any extra moisture in the salad.

Step 2: Cook and Crumble the Bacon

Fry the bacon until crispy, then drain on paper towels and crumble once cooled. You can also bake it in the oven if you prefer a hands-off method. If you’re in a rush, store-bought bacon bits can work — just look for real bacon pieces.

Step 3: Prep Remaining Ingredients

Dice the apple (no need to peel), shred the cheese, finely dice the onion, and measure out the dried cranberries and seeds.

Step 4: Make the Dressing

In a small bowl, whisk together mayonnaise, apple cider vinegar, and honey or maple syrup. Add salt and pepper to taste. If you like a tangier dressing, increase the vinegar slightly.

Step 5: Combine and Toss

In a large bowl, mix the broccoli, apple, bacon, cheddar, red onion, cranberries, and sunflower seeds. Pour the dressing over and toss until everything is evenly coated.

Step 6: Chill and Serve

Let the salad chill for at least 30 minutes before serving. This helps the flavors come together and softens the broccoli just a bit while keeping it crisp.

Tips and Mistakes to Avoid

• Chop broccoli small so the dressing coats evenly and it’s easier to eat.
  
• Dry everything thoroughly. Excess water will dilute your creamy dressing.
  
• Use a crisp apple like Honeycrisp, Fuji, or Pink Lady. Softer apples won’t hold up.
  
• Add bacon just before serving if making ahead — that way, it stays crispy.
  
• Taste the dressing first. If you like a sweeter dressing, add a bit more honey.

Substitutions and Variations

• Apple: Swap Honeycrisp for Fuji or Pink Lady
  
• Bacon: Use tempeh bacon or smoky roasted chickpeas for a vegetarian option
  
• Cheese: Try crumbled feta or gouda for a twist
  
• Dressing: Add a tablespoon of Greek yogurt for extra creaminess
  
• Seeds: Substitute sunflower seeds with chopped pecans or slivered almonds
  

Storage and Make-Ahead Tips

This salad stores well in the fridge for up to 3 days. It’s a great make-ahead side dish — just hold off on adding the bacon and seeds until just before serving to keep them crunchy. If prepping early, toss the diced apple in lemon juice to keep it from browning.

Frequently Asked Questions

Can I use frozen broccoli?

Fresh is best here. Frozen broccoli tends to be softer and will not give you the same crunch.

How do I keep the apples from turning brown?

Toss them in a little lemon juice after dicing if you’re not serving the salad right away.

Is this salad gluten-free?

Yes, as long as your bacon and dressing ingredients are gluten-free.

Can I use a different vinegar?

Yes, white wine vinegar or lemon juice both work well.

Can I make this salad ahead of time?

Absolutely. It tastes even better after a little chill time. Just keep the bacon and seeds separate until serving.

A Salad That Steals the Show

This Honeycrisp Apple Broccoli Salad is the kind of recipe you’ll come back to again and again. It’s easy, fresh, and packed with flavor and crunch — basically, everything you want in a salad. Whether you’re making it for a holiday spread or a weekday lunch, it delivers every single time.