Broccoli Apple Salad
This broccoli apple salad mixes sweet apples and fresh broccoli in a creamy, homemade dressing. Make it fast for potlucks, dinners, or any busy day.
Servings: 8 servings
Calories: 275kcal
Ingredients
Dressing
- ¾ cup mayonnaise
- ⅓ cup sour cream
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Salad
- 4 cups broccoli florets broken into bite-size pieces (2 medium-size bunches)
- 2 medium Gala apples cored and diced
- ¾ cup matchstick carrots
- ⅔ cup pecans chopped
- ½ cup cranberries chopped
- ⅓ cup red onion finely diced
Instructions
Dressing
- Using a medium-sized mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt, and pepper until smooth. Set it aside.
Salad
- Using an extra-large mixing bowl, add the broccoli florets, diced apple, carrots, pecans, cranberries, and red onion.
- Pour the dressing over the salad, and using a wooden spoon, stir the salad to coat the vegetables thoroughly. Keep the salad in the refrigerator until you are ready to serve.
Notes
- The salad dressing can be made the night before and stored in a mason jar in the fridge until you are ready to use it.
- If you love this salad and plan to make it frequently, double or even triple the dressing and store the extras in a mason jar in the fridge for next time.
- Place the sliced red onions in a small dish of cold water and let them soak for at least 10 minutes, stirring occasionally. Soaking the onions in cold water helps remove some of the raw onion taste. It is optional to do. When ready to prepare the salad, drain the onions.
Nutrition
Calories: 275kcal | Carbohydrates: 18g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 317mg | Potassium: 305mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2360IU | Vitamin C: 45mg | Calcium: 51mg | Iron: 1mg