This broccoli apple salad is one of those weekday heroes: bright, crunchy, and ready in under 20 minutes if you prep smart. The dressing is creamy and lemony with tahini carrying a subtle sesame warmth that plays beautifully against crisp apples and tender broccoli. It’s a salad that travels well to potlucks and keeps its personality in the fridge for a couple of days.
I like to make this when I want a side that’s more than a side — something with texture and a little sweetness but not too much. The recipe balances savory Dijon and kosher salt with maple syrup and golden raisins to bring a rounded flavor. Candied sliced almonds on top give the finishing crunch and a hint of sweet roast.
Below you’ll find a clear ingredients list, step-by-step instructions (straight from the recipe), substitutions, and practical tips for prepping and storing. No unnecessary fuss — just what you need to make the salad well every time.
Ingredients
- 3 tablespoons extra virgin olive oil — forms the oil base of the dressing and helps emulsify the tahini.
- 2 tablespoons tahini (sesame seed paste) — gives the dressing its creamy, nutty backbone.
- 2 tablespoons freshly squeezed lemon juice — adds bright acidity to balance the sweetness.
- 2 tablespoons pure maple syrup — sweetens the dressing and ties the fruit and veg together.
- 1 tablespoon Dijon mustard — sharpness that stabilizes the emulsion and adds depth.
- 1/4 teaspoon kosher salt — seasons the dressing and pulls flavors forward.
- 1/4 teaspoon freshly ground black pepper — a final seasoning note in the dressing.
- 1 medium head broccoli (about 1 pound, cut into bite-size pieces (about 4 cups)) — the crunchy green base of the salad.
- 3 medium apples (I recommend gala, pink cripps, or fuji cored and cut into bite-size pieces) — sweet, crisp contrast to the broccoli.
- 1/2 small red onion (diced (about 1/3 cup)) — adds a sharp, savory bite; use sparingly if you prefer milder onion flavor.
- 1/3 cup golden raisins (dried cranberries also work) — pockets of chew and sweetness; an explicit alternative is noted.
- 1/4 cup candied sliced almonds (plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds) — finishing crunch, with listed alternatives you can use instead.
Shopping List
Print this or stash it on your phone before you shop. Quantities are those used in the recipe, so you can buy just what you need.
- Extra virgin olive oil — 3 tablespoons
- Tahini — 2 tablespoons
- Fresh lemons — enough for 2 tablespoons juice (about 1 medium lemon)
- Pure maple syrup — 2 tablespoons
- Dijon mustard — 1 tablespoon
- Kosher salt and freshly ground black pepper
- Broccoli — 1 medium head (about 1 lb)
- Apples — 3 medium (Gala, Pink Cripps, or Fuji recommended)
- Small red onion — 1/2 small
- Golden raisins — 1/3 cup
- Candied sliced almonds — 1/4 cup (or plain almonds/pepitas/sunflower seeds)
Broccoli Apple Salad with Creamy Lemon-Tahini Dressing Made Stepwise
- In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons tahini, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until the dressing is smooth and emulsified. Set aside.
- Prepare the produce: cut 1 medium head broccoli into bite-size pieces (about 4 cups); core and cut 3 medium apples into bite-size pieces; dice 1/2 small red onion (about 1/3 cup).
- In a large bowl, combine the chopped broccoli, apples, diced red onion, and 1/3 cup golden raisins. Stir gently to mix.
- Pour the prepared dressing over the broccoli-apple mixture and toss gently until the ingredients are evenly coated. If desired, cover and refrigerate the salad for several hours to let the flavors meld.
- Just before serving, sprinkle 1/4 cup candied sliced almonds over the top.
The Upside of Broccoli Apple Salad with Creamy Lemon-Tahini Dressing
This salad works on many levels. It’s a vegetable-forward dish that still satisfies because of its fruit, nuts, and creamy dressing. The tahini-based dressing is dairy-free and provides richness without heavy cream — great for guests with lactose sensitivity. Apples and golden raisins add natural sweetness which means you don’t need a lot of added sugar; the maple syrup ties those sweet notes into the dressing rather than making it cloying.
It’s also flexible: serve it cold as a side, spoon it over grain bowls for a quick lunch, or pack it for a picnic. Because the broccoli is raw, the texture stays bright and crunchy, and the salad keeps for a day or two in the fridge if you store it properly.
Substitutions by Category
- Dressing base: If you don’t have tahini, you can use a neutral nut butter in a pinch, but note that changes the flavor. (The recipe lists tahini explicitly.)
- Fruit: The recipe calls for gala, pink cripps, or fuji apples — stick to firm, crisp varieties so they don’t turn mushy in the salad.
- Dried fruit: The ingredient list allows dried cranberries as a substitute for golden raisins.
- Crunch: The recipe suggests candied sliced almonds; plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds are listed alternatives.
- Sweetener: The recipe uses pure maple syrup; while other sweeteners can work, the exact recipe specifies maple syrup for flavor balance.
Tools of the Trade
- Large mixing bowl — gives you space to toss without spilling.
- Small bowl or jar for whisking the dressing — a jar with a tight lid can double as an emulsifier if you prefer shaking.
- Sharp chef’s knife and cutting board — for clean, even bites from broccoli and apples.
- Measuring spoons — for accuracy with tablespoon and teaspoon amounts in the dressing.
- Spoon or small spatula — for folding the salad together gently.
Troubles You Can Avoid
Crunch loss: cut the broccoli and apples into similar-sized pieces so every bite is balanced. If the apple pieces are much smaller, they’ll dry out faster.
Dressing separation: when whisking the dressing, start by combining the tahini and lemon with the mustard first, then slowly stream in the olive oil while whisking to help the emulsion form. If the dressing separates later, give it a quick whisk or shake before use.
Over-sweetness: measure the maple syrup rather than pouring by eye. The apples and raisins already contribute sweetness, so the listed 2 tablespoons keep the dressing balanced.
Seasonal Ingredient Swaps
- Apples: Use crisp, in-season varieties — when Gala or Fuji are at their peak, they’re ideal; in autumn you might prefer slightly tarter varieties if you want more contrast.
- Crunch options: The recipe lists candied sliced almonds or plain almonds; in different seasons you might use pepitas or sunflower seeds (both listed in the ingredient notes) if you prefer a less sweet topper.
- Dried fruit: Golden raisins are the recipe’s pick, but the ingredients explicitly note dried cranberries as an alternative.
What Could Go Wrong
Too salty or too bland: the dressing uses only 1/4 teaspoon kosher salt; season carefully and taste after tossing. If your mustard or tahini is particularly sharp or salty, reduce the added salt and adjust after combining.
Mushy texture: cutting apples too far in advance or leaving them unrefrigerated will soften them. If you must prep early, toss apple pieces with a squeeze of lemon to slow oxidation and keep them firmer.
Lumpy dressing: if the tahini is cold or thick, it can create lumps. Bring the tahini to room temperature or stir it with lemon and mustard first to loosen it before adding oil.
Storing, Freezing & Reheating
Storing: Keep the salad refrigerated in an airtight container for up to 2 days. The dressing will keep the broccoli from drying out immediately, but apples will gradually soften. Store the candied almonds separately and add them just before serving to preserve crunch.
Freezing: This salad is not suitable for freezing because apples and the dressing will degrade in texture after thawing.
Reheating: No reheating required. Serve cold or at cool-room temperature. If you prefer a less-chilled salad, let it sit at room temperature for 15 minutes before serving.
Your Questions, Answered
Q: Can I make the dressing ahead of time?
A: Yes. Make the dressing and store it in a jar in the fridge for up to 3 days. Bring it to room temperature and whisk before using; the oil and tahini may separate a bit and need re-emulsifying.
Q: Will the apples brown?
A: Apples will slowly brown when exposed to air. If you want to prep ahead, toss apple pieces in the dressing or a light squeeze of lemon to slow oxidation, or prepare them the same day you serve.
Q: Can I steam the broccoli first?
A: The recipe presents broccoli raw to keep crunch. Steaming will soften it and change the salad’s texture, but it’s a matter of preference; note that steaming is not in the listed instructions.
See You at the Table
This Broccoli Apple Salad with Creamy Lemon-Tahini Dressing is one I return to when I need a reliable, bright side that still feels a little special. It’s quick, forgiving, and full of texture. Make the dressing first, chop the produce, toss, and add the candied almonds at the last minute — you’ll have a crowd-pleasing salad with very little fuss.
Enjoy it as a stand-alone lunch or alongside roasted chicken or fish for a balanced dinner. If you make it, tell me which apple you chose and whether you kept the candied almonds or swapped in pepitas — I love hearing small changes that work.
Broccoli Apple Salad with Creamy Lemon-Tahini Dressing
Equipment
- Small Bowl
- Whisk
- Large Bowl
- Refrigerator
Ingredients
Ingredients
- 3 tablespoonsextra virgin olive oil
- 2 tablespoonstahini sesame seed paste
- 2 tablespoonsfreshly squeezed lemon juice
- 2 tablespoonspure maple syrup
- 1 tablespoonDijon mustard
- 1/4 teaspoonkosher salt
- 1/4 teaspoonfreshly ground black pepper
- 1 medium head broccoli about 1 pound, cut into bite-size pieces (about 4 cups)
- 3 medium apples I recommend gala, pink cripps, or fuji cored and cut into bite-size pieces
- 1/2 small red onion diced (about 1/3 cup)
- 1/3 cupgolden raisins dried cranberries also work
- 1/4 cupcandied sliced almonds plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds
Instructions
Instructions
- In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons tahini, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until the dressing is smooth and emulsified. Set aside.
- Prepare the produce: cut 1 medium head broccoli into bite-size pieces (about 4 cups); core and cut 3 medium apples into bite-size pieces; dice 1/2 small red onion (about 1/3 cup).
- In a large bowl, combine the chopped broccoli, apples, diced red onion, and 1/3 cup golden raisins. Stir gently to mix.
- Pour the prepared dressing over the broccoli-apple mixture and toss gently until the ingredients are evenly coated. If desired, cover and refrigerate the salad for several hours to let the flavors meld.
- Just before serving, sprinkle 1/4 cup candied sliced almonds over the top.
