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A colorful bowl of healthy broccoli apple salad recipe with no mayo, showing finely chopped broccoli, red apples, and sunflower seeds.

Broccoli Apple Salad

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Prep Time 15 minutes
Cook Time 0 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

  • For the Salad:
  • 4 cups fresh broccoli florets finely chopped
  • 2 medium crisp apples Honeycrisp or Fuji, diced
  • 1/2 cup red onion thinly sliced
  • 1/3 cup dried cranberries or raisins
  • 1/3 cup sunflower seeds or chopped walnuts
  • For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice or apple cider vinegar
  • 1 tbsp honey or maple syrup for vegan
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

Method
 

  1. Prep the Veggies: Finely chop the broccoli into tiny, bite-sized florets. Place them in a large mixing bowl.
  2. Prep the Apples: Core and dice the apples into cubes. Toss them with a teaspoon of lemon juice to prevent browning, then add to the bowl with the broccoli.
  3. Combine: Add the sliced red onion and dried cranberries to the bowl.
  4. Whisk the Dressing: In a small bowl or jar, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk until completely emulsified.
  5. Toss: Pour the dressing over the salad ingredients and toss until everything is evenly coated.
  6. Rest: Let the salad sit covered at room temperature or in the fridge for 15 minutes to allow the flavors to meld and the broccoli to soften slightly.
  7. Serve: Just before serving, sprinkle with sunflower seeds or walnuts for maximum crunch.

Notes

  • The Secret to Raw Broccoli: Chop the broccoli into very small, penny-sized pieces. Large raw florets are unpleasant to chew and won't absorb the dressing well.
  • Prevent Browning: Immediately toss your diced apples in a teaspoon of lemon juice while prepping the rest of the ingredients to keep them bright and white.
  • The 15-Minute Rest: Do not skip the resting time. The acid in the lemon juice and vinegar breaks down the raw plant fibers, making the broccoli tender and less bitter.
  • Keep the Crunch: If you are packing this for meal prep, store the sunflower seeds or walnuts in a separate bag and sprinkle them on top right before eating.
  • Nutritional Boosters: Want to make it a full meal? Toss in 150g of grilled chicken breast or a can of rinsed chickpeas for a boost of Mediterranean protein.