I first created this salad when looking for ways to use the abundance of Honeycrisp apples from our fall apple-picking tradition. What started as a simple experiment has become the most requested dish at our family gatherings, especially during the autumn months.
Ingredients
- Broccoli florets: provide the perfect crunchy base and are loaded with vitamins. Look for bright green heads with tight florets for optimal freshness
- Honeycrisp apples: offer that signature sweet-tart flavor and incredible juiciness. Choose firm apples with vibrant red and yellow skin
- Dried cranberries: add chewy texture and tartness. The orange-infused variety works exceptionally well here
- Chopped pecans or walnuts: contribute essential healthy fats and satisfying crunch. Toast them lightly beforehand for enhanced flavor
- Red onion: delivers sharp contrast and beautiful color. Soak in cold water for 5 minutes before adding if you prefer milder onion flavor
- Sharp cheddar cheese: brings savory depth. An aged white cheddar creates the most complex flavor profile
- Mayonnaise: forms the creamy base of our dressing. Choose a high-quality version or substitute half with Greek yogurt for a lighter option
- Apple cider vinegar: balances the richness with necessary acidity. Unfiltered varieties offer the best flavor
- Honey: sweetens everything naturally. Local raw honey provides subtle floral notes that elevate the dressing
Step-by-Step Instructions
- Prepare the Salad:
- Chop the broccoli into bite-sized florets approximately half-inch in size to ensure each piece gets properly coated with dressing. Core and dice the Honeycrisp apple into quarter-inch cubes, leaving the skin on for color and nutrients. Combine these main components in your largest mixing bowl with the cranberries, nuts, onion, and cheese, ensuring ample space for thorough tossing.
- Make the Dressing:
- Whisk the mayonnaise vigorously in a separate bowl until completely smooth. Add the apple cider vinegar in a slow stream while continuing to whisk to prevent separation. Incorporate the honey and season with approximately 1/4 teaspoon salt and freshly ground pepper to taste. The dressing should have a pourable consistency but still coat the back of a spoon.
- Assemble and Chill:
- Pour the dressing over the salad ingredients in three stages, folding gently after each addition to ensure even distribution without crushing the broccoli or apples. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the salad to prevent oxidation of the apples. Refrigerate for at least 30 minutes, though 2 hours yields the best flavor development.
- Serve and Enjoy:
- Remove from refrigerator 10 minutes before serving to take the chill off slightly, which enhances the flavors. Toss once more to redistribute the dressing that may have settled at the bottom. Garnish with additional nuts or a sprinkle of flaky sea salt if desired for presentation.
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