Why This Salad Is So Good
This type of salad works because it balances texture, flavor, and freshness:
Crunch: raw broccoli florets, apple pieces, nuts or seeds.
Sweetness: apples (especially Honeycrisp), dried fruits like raisins or cranberries, a touch of honey or sugar.
Tang: vinegar (usually apple cider vinegar), maybe a bit of mustard or sharp notes from onion.
Creaminess: from yogurt or mayonnaise, or a mix of both.
Savory contrast: red onion, maybe bacon, cheese, nuts.
Honeycrisp apples are ideal because they hold their crunch, resist browning, and add a sweet‑tart dimension. The result is a vibrant salad that works well for picnics, potlucks, weeknight sides, or even a light lunch.
Ingredients You’ll Need
Below are suggested ingredients for a large (6‑8 servings) batch. You can scale down as needed. I also note alternatives / optional components.
Salad Core Ingredients
Ingredient Quantity Why / Notes
Broccoli florets ~4 cups (≈ 1 large head or 2 smaller ones), chopped into bite‑size florets The crunch / base of salad. Use fresh, firm broccoli. Optional: blanch slightly if you prefer a softer bite.
Honeycrisp apples 1‑2 large, cored & diced (skin on optional) Sweetness + texture + color. Honeycrisp are great; alternatives: Gala, Fuji, Pink Lady.
Red onion ~½ cup finely chopped (or about ¼ large onion) Adds sharpness; optional or use milder onion / shallot.
Dried cranberries or raisins ~½ cup Sweet chewiness; balances the fresh crunch.
Nuts or seeds (sunflower seeds, chopped pecans / walnuts) ~½ cup Adds nutty crunch; toasting improves flavor.
Sharp cheddar cheese (optional) ~½ cup shredded Adds savory, creamy depth when used.
Dressing Ingredients
Ingredient Quantity Alternative / Tips
Mayonnaise OR Greek yogurt (or a mix) ~½ cup Yogurt gives lighter texture; mayo richer flavor. Many recipes use full mayo or a combo.
Healthy Recipes
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Flavor Nectar
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Apple cider vinegar ~2 Tbsp Tang + brightness. Vinegar sharpness helps cut sweetness.
Honey or maple syrup OR sugar ~1‑2 Tbsp honey (or ~½ cup sugar in some versions) Adjust based on how sweet apples and cranberries are.
Healthy Recipes
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smithsfarm.com
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Salt & pepper to taste Helps balance flavors.
Optional extras: Dijon mustard, lemon juice, mustard, etc. Small amounts Adds complexity / sharpness. Some recipes include mustard in the dressing.
Clara quick dinners
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Optional Add‑Ins & Variations
Crispy bacon bits for a smoky, savory contrast.
Tasty at Home
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smithsfarm.com
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Shredded cheddar or other cheeses.
Healthy Recipes
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Blanching broccoli (dip in boiling water then ice bath) if you prefer less raw bite.
Toasting the nuts / seeds to boost aroma.
Using different dried fruit: golden raisins, chopped apricots, currants.
Swapping out mayo for full‑fat yogurt or part yogurt to make it lighter.
Step‑by‑Step Method
Here’s a detailed process, with tips on timing, what to watch out for, and how to get best results.
Prep Work (10‑15 Minutes)
Wash and chop broccoli
Cut into small, even‑sized florets. Smaller pieces are easier to eat and mix nicely.
If avoiding very raw, you can blanch: bring water to boil, drop florets in for ~1 minute, immediately shock in ice water to preserve crunch and colour. Drain well.
Prepare apples
Core & dice into roughly bite‑sized cubes. You can leave the skin on for colour & texture.
To prevent browning, toss apple cubes with a little lemon juice (if handy).
Chop onions, prepare dried fruit, nuts
Finely dice red onion. If you want milder onion flavour, soak in cold water for a few minutes then drain.
Measure dried cranberries (or raisins) and nuts/seeds. If toasting nuts/seeds: dry skillet, medium heat, stir until fragrant, golden, a few minutes, being careful not to burn. Let cool.
Cook bacon if using
Fry or bake until crisp. Drain on paper towel, crumble. Adds great flavour & texture contrast. Optional.
Make the Dressing (5 Minutes)
In a small bowl or jar, whisk together:
Mayonnaise, or Greek yogurt, or a mix (for lighter texture)
Apple cider vinegar
Honey (or alternative sweetener)
Salt & pepper to taste
Optional: a small splash of mustard or lemon juice for extra tang
If dressing is too thick, thin slightly with a bit of milk (or water) or yogurt.
Taste and adjust: if too tangy, add a little more honey; if too sweet, more vinegar or a pinch of salt.
Assemble the Salad (5 Minutes)
In a large mixing bowl, combine:
Broccoli florets
Diced Honeycrisp apples
Red onion
Dried cranberries or raisins
Nuts / seeds
Cheese if using
Pour dressing over these ingredients.
Gently toss so everything is coated but not smashed. Aim to distribute dressing evenly but keep crisp edges (especially of broccoli and apple) intact.
Chill & Serve (30+ Minutes)
Cover and let salad rest in refrigerator for at least 30 minutes (many recipes recommend 30‑60 min) so flavors meld, dressing seeps in.
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Just before serving, sprinkle bacon bits (if using) so they stay crisp. You can also add extra nuts/seeds for final crunch.
Serve chilled or near room temperature depending on preference.
Full Printable Recipe
Putting it all together in one easy‑to‑follow block.
Honeycrisp Apple Broccoli Salad
Servings: ~6‑8
Prep Time: ~15 minutes plus chilling time
Total Time: ~45‑60 minutes
Ingredients
4 cups fresh broccoli florets (≈ 1 large head)
1 large Honeycrisp apple, cored and diced
½ cup dried cranberries (or raisins)
½ cup nuts or seeds (e.g. chopped pecans/walnuts or sunflower seeds)
¼‑½ cup red onion, finely chopped
Optional: ½ cup shredded sharp cheddar cheese
Optional: 4 slices bacon, cooked crisp and crumbled
Dressing
½ cup mayonnaise OR Greek yogurt (or mix)
2 Tbsp apple cider vinegar
1‑2 Tbsp honey (adjust to taste)
Salt & freshly ground pepper to taste
Optional: 1 tsp Dijon mustard or a squeeze lemon juice
Instructions
Wash and chop broccoli into bite‑sized florets. (Blanch if desired.)
Core and dice the apple; toss with a little lemon juice if you want to prevent browning.
Chop red onion; cool cooked bacon; toast nuts/seeds if using.
In jar or small bowl, whisk the dressing: mayo/yogurt, vinegar, honey, salt, pepper, (mustard/lemon if using). Adjust sweetness/tang.
In large bowl, combine broccoli, apple, onion, dried fruit, nuts/seeds, cheese (if using).
Pour dressing over; toss gently until everything is coated.
Cover and chill 30‑60 minutes so flavors meld.
Before serving, sprinkle bacon bits and extra nuts if desired.
Serve chilled or slightly cold; leftovers stored in fridge.
Tips & Tricks
To take your salad from good to excellent:
Keep crunch: don’t over‑dress early; add crunchy toppings (nuts, bacon) just before serving.
Prevent apple browning: lemon juice helps; also not cutting too early.
Balance flavors: taste the dressing before mixing; consider the sweetness of apples & cranberries; adjust vinegar/honey accordingly.
Texture contrasts: adding cheese gives creaminess; bacon gives savor & texture; nuts give crunch; apple & broccoli give crisp.
Make ahead: this salad often tastes better the next day; flavors meld. Store dressing separately if you want crisper texture.
Portions / scaling: easy to double or halve. If large batch, ensure you have a big enough bowl for tossing.
Variations You Can Try
Here are many ways to adapt this salad depending on what you like or have on hand:
Variation What to Change
Lighter / low fat Use all Greek yogurt or part yogurt + light mayo; reduce sugar / honey in dressing; omit bacon, cheese.
Vegan Use vegan mayo or dairy‑free yogurt; use maple syrup instead of honey; omit bacon or use tempeh bacon.
Nut‑free Skip nuts/seeds; perhaps add extra sunflower seeds or pumpkin seeds (if safe), or crunchy roasted chickpeas.
Cheesy version Add shredded cheddar, Monterey Jack, or even crumbled feta for savory tang.
Extra sweetness or fruit Add apple slices, grapes, chopped pears, or more dried fruit.
Herb or spice additions A little chopped fresh parsley or mint; a pinch of cinnamon or nutmeg in dressing; garlic powder or onion powder in dressing if desired.
Tangier version More vinegar or lemon; perhaps a bit of mustard; raw onion more prominent.
Grilled or roasted broccoli Instead of raw or blanched broccoli, try roasting lightly to bring out sweetness; add charred edges.
Troubleshooting
Here are problems people sometimes run into and how to fix them:
Problem Likely Cause Fix
Salad soggy / apples mushy Apples cut too early; apples not firm; broccoli wilting; dressing too much Use firmer apples; cut just before serving; keep dressing milder; add apple & broccoli last; store properly.
Dressing separated or too watery Too much liquid; honey / vinegar too strong; yogurt diluted too much Use less liquid; thicken dressing (less milk, more yogurt); whisk well; chill so dressing firms.
Flavors bland Not enough salt/tang; poor contrast; apples not sweet enough Adjust salt/pepper; increase vinegar or mustard; add more dried fruit or sweet element.
Onions too sharp Onion raw, big chunks; overpowering Use less onion; soak onion in cold water; slice very thin.
Nuts burnt or flavour off Toasting too hot; seeds rancid Toast lightly; use fresh nuts; avoid overheating.
Storage & Make‑Ahead
Store in fridge in airtight container. Best within 2‑3 days. Some sources say up to 3 days without turning soggy.
Yummy Flavors Recipes
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Dressing can be made ahead and stored separately. Mix salad just before serving or just before adding crunchy / delicate items.
If making ahead, assemble all components except bacon/nuts/seeds. Add crunchy items just before serving for best texture.
Apples: if storing cut apples ahead, toss with lemon juice to reduce browning.
If you like, I can send you a metric version with grams / Celsius and using ingredients you can easily find in Fès (Morocco). Want that?
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