Viral Broccoli Apple Salad
This Viral Broccoli Apple Salad is fresh, crunchy, and delightfully tangy! A perfect mix of broccoli, apples, cranberries, walnuts, and creamy Greek yogurt dressing.
Equipment
- Medium Bowl
- Large Mixing Bowl
- Knife
Ingredients
- 2 cups fresh broccoli florets
- 1 large apple cored and diced
- 1/2 cup dried cranberries
- 1/4 cup walnuts chopped
- 1/4 cup red onion finely chopped
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
Step 1: Prepare the Broccoli
- Wash the broccoli thoroughly under cold water. Cut into bite-sized florets (about 2 cups). Optionally blanch in boiling water for 1-2 minutes, then plunge into ice water to keep color and crunch.
Step 2: Dice the Apple
- Core and dice the apple into small cubes, leaving the skin on if desired. Remove seeds.
Step 3: Chop the Remaining Ingredients
- Finely chop the red onion and roughly chop the walnuts. Optionally toast walnuts in a dry pan over medium heat for 2-3 minutes to enhance flavor.
Step 4: Make the Dressing
- Whisk together Greek yogurt, honey, lemon juice, salt, and pepper in a medium bowl until smooth and creamy. Adjust seasoning as needed.
Step 5: Combine Everything
- In a large bowl, combine broccoli florets, diced apple, dried cranberries, chopped walnuts, and red onion. Pour dressing over salad and toss gently to coat evenly.
Step 6: Chill and Serve
- Cover salad and refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled as a side dish or light lunch.
Notes
- Toast walnuts to enhance their nutty flavor and add depth.
- Use crisp apple varieties like Granny Smith or Honeycrisp for best texture.
- Store leftovers in an airtight container in the fridge for up to 2 days; stir before serving.
- To keep salad crunchy longer, store walnuts and apples separately and combine before serving.
- For a vegan option, substitute Greek yogurt with plant-based yogurt and honey with maple syrup.