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Creamy apple broccoli salad features crisp broccoli florets, sweet apple chunks, and a creamy dressing, making it a perfect cold salad recipe for potlucks and gatherings.

Ultimate Apple Broccoli Salad

This creamy apple broccoli salad is a delightful combination of sweet and savory flavors with a satisfying crunch. Perfect for potlucks, picnics, or a quick lunch, it's easy to make ahead and customize with your favorite ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets
  • 2 medium apples Honeycrisp or Granny Smith
  • 6-8 slices bacon, cooked and crumbled
  • 1/4 cup red onion, finely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower seeds or pecans
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • Salt to taste
  • Pepper to taste
  • Lemon juice optional

Equipment

  • Large bowl
  • Medium bowl
  • whisk
  • cutting board
  • knife
  • measuring cups and spoons
  • Skillet or frying pan
  • Ice bath (optional)
  • Colander (optional)
  • Airtight container

Method
 

  1. Wash and chop the broccoli into small florets. Blanch them for a minute or two in boiling water if you prefer a softer texture, then immediately transfer the broccoli to an ice bath to stop the cooking process (optional).
  2. Dice the apples into bite-sized pieces. If you're worried about them browning, toss them with a little lemon juice.
  3. Chop the red onion finely.
  4. Cook the bacon until crispy, then crumble it.
  5. Measure out the dried cranberries and sunflower seeds (or pecans). Toast the nuts in a dry skillet over medium heat for a few minutes until lightly browned and fragrant (optional).
  6. In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth. Taste and adjust the seasonings as needed.
  7. In a large bowl, combine the broccoli, apples, bacon, red onion, dried cranberries, and sunflower seeds (or pecans).
  8. Pour the dressing over the salad and toss gently to coat. Be careful not to overmix.
  9. Cover the salad and refrigerate for at least 30 minutes before serving. For best results, chill for at least an hour.

Notes

For a healthier version, use light mayonnaise and Greek yogurt instead of sour cream. You can also add a sprinkle of crumbled blue cheese or feta cheese for a salty, tangy flavor. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. Add nuts just before serving to maintain their crunch.