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Apple Broccoli Salad with Walnuts
4.6 from 207 votes

Apple Broccoli Salad with Walnuts

This Apple Broccoli Salad combines crisp broccoli florets, crunchy walnuts, sweet apples, and cooked bacon for contrasting textures and flavors. Topped with a creamy dressing that blends mayonnaise, Greek yogurt, maple syrup, and vinegar, the salad balances savory, sweet, and tart elements. It's suited as a refreshing side dish that provides a satisfying crunch and a touch of sweetness.

Prep Time
15 mins
Total Time
15 mins
Servings: 10 Servings
Calories: 282 kcal
Course: Side Dish, Salad
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 10 Servings

Amount Per Serving

Calories 282

% 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.