Broccoli‑Apple Crunch Salad
This crisp, colorful broccoli-apple salad proves that broccoli is just as delicious raw as it is roasted. A tangy apple-cider vinaigrette, brightened with Dijon and honey, softens the bite of the raw florets and shallot as they marinate in the fridge. Just before serving, thin slices of Honeycrisp apple, shredded sharp Cheddar and crunchy sunflower seeds join the mix for a sweet-salty-crunchy finish.
By Carolyn Malcoun Updated on April 2, 2026
Reviewed by Dietitian Emily Lachtrupp, M.S., RD
📝 Ingredients
- 3 tablespoons cider vinegar
- 2 teaspoons honey
- 1½ teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 5 cups broccoli florets, cut into 1-inch pieces (12 ounces)
- 1 large shallot, chopped (about ⅓ cup)
- 1 medium Honeycrisp apple, scrubbed, thinly sliced and halved crosswise (about 2 cups)
- ½ cup shredded extra-sharp Cheddar cheese (2 ounces)
- 2 tablespoons salted roasted sunflower seeds
👨🍳 Instructions
- Whisk 3 tablespoons vinegar, 2 teaspoons honey, 1½ teaspoons mustard, 1 teaspoon garlic powder and ½ teaspoon salt in a large bowl. Gradually whisk in 5 tablespoons oil in a slow, steady stream until emulsified.
- Add 5 cups broccoli and chopped shallot to the dressing and toss to coat. Cover and refrigerate until the flavors meld, at least 30 minutes (and up to 3 days).
- Just before serving, add sliced apple, ½ cup Cheddar and 2 tablespoons sunflower seeds; toss to combine.