Broccoli Salad with Apples, Walnuts, and Cranberries Recipe
A refreshing and crunchy broccoli salad featuring fresh broccoli florets, crisp apples, toasted walnuts, and dried cranberries, all tossed in a creamy honey-mayo dressing with a tangy apple cider vinegar kick.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 1 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Salad
- 4 cups fresh broccoli florets, cut into small pieces
- 1/2 cup dried cranberries
- 1 apple, unpeeled and diced
- 1 cup walnuts, coarsely chopped
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
Instructions
- Prepare the dressing: In the bottom of a large mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, and salt and pepper until the mixture is smooth and well combined.
- Combine the salad ingredients: Add broccoli florets, dried cranberries, diced apple, chopped walnuts, diced red onion, and fresh parsley to the bowl with the dressing. Stir thoroughly to ensure all the salad ingredients are evenly coated with the dressing.
Notes
- This recipe first appeared on Bowl of Delicious in October 2016 and has been updated with new photos and revisions.
- The salad can be served immediately but tastes best after chilling a few hours in the fridge.
- Store covered in the refrigerator for up to 24 hours; beyond that, it may become soggy.
- For a vegan version, substitute regular mayonnaise with your favorite vegan mayo.
- For a nut-free option, replace walnuts with sunflower seeds.
Keywords: broccoli salad, apple salad, walnut salad, cranberry salad, healthy salad, vegetarian salad, easy salad recipe