Ingredients
For the Salad
- 2 Honeycrisp apples, diced
- 4 cups fresh broccoli florets
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 red onion, thinly sliced
- 1 cup shredded sharp cheddar cheese
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Prepare Salad Ingredients: Dice the Honeycrisp apples and thinly slice the red onion. In a large mixing bowl, combine the diced apples, fresh broccoli florets, dried cranberries, sliced almonds, and sliced red onion.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until the mixture is smooth and creamy.
- Combine Salad and Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
- Add Cheese: Fold in the shredded sharp cheddar cheese, distributing it throughout the salad.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes before serving to let the flavors meld and the ingredients crisp up.
- Serve: Give the salad a gentle toss right before serving. Enjoy it as a satisfying side or a light lunch.
Notes
- For a refreshing twist, serve chilled on a bed of mixed greens.
- Customize by adding grilled chicken or chickpeas for extra protein.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Broccoli florets can be lightly blanched for a softer texture if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 250 kcal
- Sugar: 15g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg