Honeycrisp Apple Broccoli Salad

This refreshing Broccoli Apple Salad combines crisp, crunchy textures with a perfect balance of sweet and savory flavors. Fresh broccoli florets provide the hearty base while sweet Honeycrisp apples add juicy crunch and natural sweetness. The creamy yogurt dressing brings everything together with its light, tangy profile that doesn't weigh the salad down like traditional mayo-based versions. Topped with crispy bacon, sweet raisins, and crunchy sunflower seeds, this versatile salad stands up beautifully to summer heat while offering a delightful contrast of flavors and textures in every bite.

I first made this salad for a neighborhood potluck during a particularly sweltering July weekend. When I went back to grab my serving bowl four hours later, I found it completely empty with three people asking for the recipe! What impressed me most was how the salad had maintained its crunch despite sitting out in the Michigan summer heat. My neighbor, who typically avoids 'healthy foods' at cookouts, admitted he'd gone back for thirds and couldn't believe the dressing wasn't mayonnaise-based.

Key Ingredients

• Fresh broccoli: Choose bright green heads with tight florets for the freshest flavor and best crunch; cutting them into uniform, bite-sized pieces ensures the perfect texture
• Honeycrisp apples: Their exceptional crispness and sweet-tart flavor make them ideal for this salad; they hold their shape and don't brown as quickly as other varieties
• Plain Greek yogurt: Creates a creamy, protein-rich dressing base without the heaviness of mayonnaise; full-fat versions provide the best flavor and consistency
• Crispy bacon: Adds smoky, savory notes that balance the sweet elements; cook it until very crisp for the best texture contrast
• Red onion: Provides a sharp bite that cuts through the creaminess; soaking diced onion in cold water for 10 minutes mellows its intensity
• Sunflower seeds: Contribute essential crunch and nutty flavor; toasting them lightly enhances their taste
• Raisins: Their natural sweetness and chewy texture complement the crisp components perfectly; golden raisins offer a milder sweetness
• Apple cider vinegar: Brightens the dressing with gentle acidity while complementing the apple flavor in the salad
• Honey: Balances the tanginess of the yogurt and vinegar with natural sweetness; local honey adds wonderful depth of flavor

Pin it

Detailed Cooking Instructions

Step 1:

Begin by preparing the broccoli properly. Rinse 2 large broccoli heads (about 6 cups when chopped) under cool running water, then pat thoroughly dry with paper towels. Any excess moisture will dilute your dressing later. Using a sharp knife, trim away the tough bottom portion of the stems, then separate the florets from the remaining stems.

Step 2:

Cut the broccoli florets into bite-sized pieces no larger than a quarter. For the stems, trim away any tough outer layers, then dice the tender inner portion into small cubes approximately the same size as the florets. This uniform sizing ensures every bite contains perfectly cooked broccoli with no overwhelming large pieces.

Step 3:

If you prefer a slightly softer texture to your broccoli, blanch it briefly by plunging the prepared pieces into boiling water for exactly 60 seconds, then immediately transfer to an ice bath to stop the cooking process. Drain thoroughly and pat completely dry before proceeding. For maximum crunch, skip this step and use the broccoli raw.

Step 4:

Cook 8 slices of bacon until extremely crisp. Place the bacon on a paper towel-lined plate to absorb excess grease, then once cool, crumble it into small pieces. Properly crisp bacon will maintain its texture even after being mixed with the dressing.

Step 5:

Core and dice 2 medium Honeycrisp apples into ½-inch cubes, leaving the skin on for color, nutrition, and texture. If preparing the salad significantly in advance, toss the apples in 1 tablespoon of lemon juice to prevent browning.

Step 6:

Finely dice ¼ cup of red onion. To reduce its sharpness, place the diced onion in a small bowl of ice water for 10 minutes, then drain thoroughly and pat dry with paper towels. This step is optional but helps mellow the raw onion flavor.

Step 7:

In a large mixing bowl, combine the prepared broccoli, diced apples, drained red onion, ½ cup of sunflower seeds, and ½ cup of raisins. Toss gently to distribute the ingredients evenly throughout the mixture.

Step 8:

To prepare the dressing, whisk together 1 cup of plain Greek yogurt, 2 tablespoons of honey, 1 tablespoon of apple cider vinegar, 1 teaspoon of salt, and ¼ teaspoon of freshly ground black pepper in a medium bowl until completely smooth and well combined. The dressing should have a pourable consistency but still be thick enough to coat the back of a spoon.

Step 9:

Pour the dressing over the broccoli mixture and fold gently using a large rubber spatula or wooden spoon until all ingredients are evenly coated. Be thorough but gentle to avoid crushing the broccoli or apples.

Step 10:

Add the crumbled bacon to the salad, reserving a small amount for garnish if desired. Fold again gently to incorporate the bacon throughout the mixture without breaking down the other ingredients.

Step 11:

For best results, cover the bowl tightly and refrigerate for at least 2 hours before serving, allowing the flavors to meld. The salad can be prepared up to 4 days in advance without losing its wonderful texture and flavor.

Step 12:

Just before serving, give the salad a quick stir to redistribute any dressing that may have settled. Transfer to a serving bowl and sprinkle with the reserved bacon and a few additional sunflower seeds for an attractive presentation.

The Make-Ahead Marvel

What truly sets this Broccoli Apple Salad apart from other cookout sides is its remarkable staying power. While many salads turn limp and soggy after a few hours, this one actually improves with time. The sturdy broccoli and crisp Honeycrisp apples maintain their crunch for days, while the flavors deepen and meld together beautifully. I've discovered that making it the day before serving allows the sweet-tangy dressing to penetrate the broccoli just enough to soften its raw edge without sacrificing texture. This make-ahead quality makes it perfect for busy hostesses or anyone looking to meal prep healthy options for the week ahead.

Pin it

Summer Heat Survival Guide

Living in Michigan has taught me to appreciate dishes that can withstand our dramatic temperature swings, especially during summer cookouts. Unlike mayo-based salads that require constant refrigeration to remain food-safe, this yogurt-dressed version holds up remarkably well in the heat. The Greek yogurt provides the same creamy texture we all love but with much less concern about spoilage during those long afternoon barbecues. I've left this salad out for a couple of hours during 85-degree days, and it remained both delicious and safe to eat—something I'd never risk with traditional creamy salads.

Seasonal Adaptations

While I created this salad specifically to highlight Michigan's wonderful Honeycrisp apples, it lends itself beautifully to seasonal variations throughout the year. In late summer, substitute fresh Michigan blueberries for the raisins for a burst of antioxidant-rich flavor. During fall harvest, try adding diced pears alongside the apples for a different texture and flavor profile. In winter months when fresh fruit is less abundant, dried cherries—another Michigan specialty—make an excellent alternative to raisins. The versatile yogurt dressing complements all these variations perfectly, making this a year-round staple in my kitchen.

I discovered completely by accident that adding a quarter cup of sharp white cheddar cheese to this salad creates an amazing flavor combination with the apples and bacon. Now my husband specifically requests the 'cheese version' whenever I make it for family gatherings!

This Broccoli Apple Salad has become my signature contribution to summer cookouts and potlucks. There's something simply magical about creating a dish that's simultaneously nutritious, delicious, and practical for outdoor gatherings. I love watching people's expressions change from polite interest to genuine surprise when they taste how the sweet-tangy dressing complements the crisp vegetables and fruit. In a season filled with heavy pasta salads and mayo-laden sides, this refreshing alternative stands out for both its flavor and its ability to withstand whatever the Michigan summer weather decides to throw our way. Whether you're feeding a crowd or simply meal prepping for your family, this salad delivers wonderful flavor without the worry.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes! This salad actually improves with time as the flavors meld. You can make it up to 3 days ahead and store covered in the refrigerator. Just add the bacon right before serving to maintain its crispness.

→ How can I make this vegetarian?

Simply omit the bacon or replace it with a vegetarian bacon alternative. You could also add some smoked almonds for a similar smoky crunch.

→ Can I use Greek yogurt instead of plain yogurt?

Absolutely! Greek yogurt will make the dressing thicker and creamier. You may want to add an extra tablespoon of milk to thin it out to your desired consistency.

→ What can I substitute for sunflower seeds?

Pepitas (pumpkin seeds), chopped walnuts, slivered almonds, or chopped pecans would all work well as alternatives to sunflower seeds.

→ How do I keep the apple from browning?

The apple cider vinegar in the dressing helps prevent browning. If you're prepping ahead without dressing, toss the chopped apple with a tablespoon of lemon juice or apple cider vinegar.