For the salad:
2 cups raw broccoli florets, chopped small
1 large apple, diced (sweet-tart varieties like Honeycrisp or Fuji work best)
½ cup shredded carrots
¼ cup red onion, finely sliced
⅓ cup raisins or dried cranberries
⅓ cup sunflower seeds or chopped walnuts (optional for crunch)
For the dressing:
½ cup plain Greek yogurt or plant-based yogurt
1½ tablespoons apple cider vinegar
1 tablespoon maple syrup or honey
Salt and black pepper to taste
Preparation
Chop and prep: Finely chop the broccoli into small, bite-sized florets. Dice the apple and thinly slice the red onion.
Mix the salad base: In a large bowl, combine the broccoli, apple, carrots, onion, raisins, and seeds or nuts if using.
Make the dressing: In a small bowl, whisk together the yogurt, apple cider vinegar, maple syrup (or honey), salt, and pepper until smooth and creamy.
Combine and toss: Pour the dressing over the salad and mix well to evenly coat all ingredients.
Chill (optional): Let the salad rest in the fridge for 15–30 minutes before serving for enhanced flavor.
Serving and Storage Tips
Serve chilled for the best crunch and flavor contrast.
This salad keeps well for up to 2 days in an airtight container in the fridge. Apples may brown slightly, but the vinegar in the dressing helps slow that.
Great as a side to grilled dishes, sandwiches, or holiday mains.
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