Apple Broccoli Salad with Walnuts
User Reviews
4.6
Apple Broccoli Salad with Walnuts
Description
Apple Broccoli Salad with Walnuts features raw or optionally blanched broccoli florets mixed with chopped apples, walnuts, and crispy bacon pieces. Red onion adds a mild sharpness, and dried cranberries contribute additional sweetness and chewiness. The dressing combines mayonnaise, plain Greek yogurt, maple syrup, and vinegar to create a creamy yet tangy coating that complements the fresh ingredients.
The salad offers a pleasing contrast in texture from crunchy nuts and broccoli to crisp apples and chewy dried fruit, with smoky bacon enhancing the savory profile. The dressing's balance between sweet maple syrup and acidic vinegar ties the components together without overpowering their natural flavors.
This salad works well as a side dish at lunch or dinner, providing a fresh vegetable serving with a hint of fruitiness. Variations like omitting bacon can accommodate vegetarian preferences. Choosing sweet, crisp apples such as Gala or Fuji enhances the flavor harmony.
The recipe allows adjusting sweetness and using substitutions such as cane sugar in place of maple syrup and mayonnaise for Greek yogurt. Blanching broccoli briefly preserves bright color and tenderness while maintaining some crunch for those preferring less raw bite.
Ingredients
Broccoli Salad:
- 4 to 8 Bacon cooked and chopped, thick cut, strips
- 6 cups broccoli 2 large heads, chopped, florets
- 1/2 cup red onion finely chopped
- 1 cup walnut chopped, raw
- 2/3 cup dried cranberries or raisins
- 2 apple peeled, cored, and chopped (about 3-4 cups
Broccoli Salad Dressing:
- 1/2 cup mayonnaise
- ½ cup yogurt 1 (5.3-oz. container, plain, Greek
- 3 Tbsp maple syrup pure
- ⅓ cup rice vinegar apple cider vinegar, or lemon juice
- ¾ tsp salt to taste, sea salt
Instructions
- Heat a large nonstick skillet over medium-high heat and place the bacon slices on the hot surface. Cook, flipping every couple of minutes, until the bacon reaches your desired level of crisp. Transfer bacon to a plate lined with a paper towel to cool. Once cool enough to handle, chop the bacon and set aside.
- Wash the heads of broccoli well under warm water and chop them into small florets (small pieces). If you aren’t into eating raw broccoli, you can blanch the broccoli florets in boiling water prior to making the recipe. To do so, bring a full pot of water to a boil, then add the chopped broccoli. Allow the broccoli to sit in the hot water for only 30-60 seconds, or just until the florets turn bright green. Immediately drain the broccoli into a colander then transfer to a bowl of ice water (an ice bath) to stop the cooking process and to cool broccoli immediately. If you like a nice crunch of broccoli, skip the blanching step and stick with raw broccoli.
- Regardless of whether or not you blanch the broccoli first, transfer it to a large bowl. Add in the chopped bacon, red onion, walnuts, dried cranberries, and chopped apples to the large mixing bowl.
- In a small bowl, stir together all the ingredients for the broccoli salad dressing (mayonnaise, Greek yogurt, pure maple syrup, rice vinegar, and sea salt).
- Pour the dressing into the bowl with the broccoli salad ingredients and mix well until everything is coated. Taste the broccoli salad for flavor and add sea salt and/or lemon juice to your personal taste.
- Serve broccoli salad immediately or store in an airtight container for up to 3-5 days.
Notes
- Adjust bacon quantity to taste or omit entirely for a vegetarian version.
- Choose sweet, crisp apples like Gala or Fuji to complement the salad; avoid tart varieties like Granny Smith for this recipe.
- Greek yogurt can be replaced with additional mayonnaise if preferred.
- Cane sugar is an acceptable substitute for pure maple syrup in the dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1Serving (of 10) | |
| Calories | 282kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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