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Broccoli Apple Salad

Creamy, crunchy Broccoli Apple Salad made with fresh broccoli florets, apples, dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.


  • 2 heads fresh broccoli , chopped into small florets (about 4 cups)

  • 2 apples , chopped

  • 1/4 cup red onion , diced

  • 1/3 cup slivered almonds

  • 1/4 cup sunflower seeds

  • 1/2 cup dried cranberries


  • 3/4 cup plain Greek yogurt

  • 1/4 cup mayonnaise

  • 2 Tablespoons apple cider vinegar

  • 2 Tablespoons honey

  • 1 Tablespoon granulated sugar

  • 1 Tablespoon lemon juice

  • 2 teaspoons poppy-seeds


  1. Bring a pot of water to a boil. Add broccoli and cook for just a few seconds, to blanch it. Drain water (or remove the broccoli with a slotted spoon) and allow to cool. Use a paper towel to blot any excess water from the broccoli florets.

  2. In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.

For the dressing:

  1. Whisk together all ingredients until smooth.

  2. Drizzle the dressing, just a little at a time, over the salad and toss to combine.

  3. Chill for at least one hour before serving.


More Addition Ideas:

  • Bacon.

  • Cheese: cubed cheddar cheese, shredded Parmesan or feta.

  • Nuts: use your favorite kind, like pecan or walnuts.

  • Grapes.

The salad tastes best made a few hours ahead of time, or up to several days ahead. Toss the apples in a little bit of lemon juice to keep them from browning.

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