Layered Honeycrisp Apple Broccoli Salad

📝 Description:

This vibrant and refreshing layered salad combines the crisp sweetness of Honeycrisp apples with nutrient-rich broccoli, crunchy sunflower seeds, chewy dried cranberries, and a creamy tangy dressing. Perfect for potlucks, BBQs, or a healthy weekday lunch, this salad balances texture, flavor, and nutrition in every bite. The layering presentation adds a colorful, eye-catching touch to any table!

🧂 Ingredients for Layered Honeycrisp Apple Broccoli Salad

Salad:

• 4 cups fresh broccoli florets, chopped small

• 2 Honeycrisp apples, cored and diced (skin on)

• 1/2 small red onion, finely sliced

• 1/2 cup dried cranberries

• 1/2 cup toasted sunflower seeds (or sliced almonds)

• 1/2 cup shredded sharp cheddar cheese

• 6 slices cooked bacon, crumbled (optional for non-vegetarian)

• 1/4 cup chopped parsley (optional, for color)

Dressing:

• 1 cup plain Greek yogurt (or half mayo, half yogurt)

• 2 tbsp apple cider vinegar

• 1–2 tbsp honey

• 1 tsp Dijon mustard

• Salt & pepper to taste

🥗 Instructions:

1. Prepare the dressing:

   • In a small bowl, whisk together Greek yogurt, vinegar, honey, Dijon mustard, salt, and pepper until smooth. Set aside.

2. Layer the salad in a glass bowl or trifle dish for presentation:

   • Bottom layer: Broccoli

   • Next: Red onion

   • Then: Half of the apples

   • Followed by: Cranberries

   • Add: Sunflower seeds

   • Sprinkle: Cheddar cheese

   • Repeat with another layer of broccoli and apples

   • Top with bacon (if using) and parsley

3. Pour dressing over the top layer.

   • Optionally, gently press dressing down with the back of a spoon or leave as is.

4. Chill for at least 30 minutes before serving to allow flavors to meld.

5. Toss before serving, or allow guests to scoop from the layered bowl.

📌 Notes:

• Use fresh, crisp apples to avoid mushiness.

• You can blanch broccoli for 30 seconds for a brighter color and softer bite if desired.

• Make ahead: Assemble and refrigerate (dressing on the side) up to 1 day in advance.

• To keep apples from browning, toss in lemon juice before layering.

💡 Tips:

• Want it sweeter? Add more honey or cranberries.

• Want it tangier? Increase the vinegar or add lemon zest.

• Use a clear trifle dish for the best visual impact.

• Substitute:

  • Nuts (like pecans) for sunflower seeds

  • Vegan bacon or tempeh for a plant-based version

  • Vegan mayo and plant-based yogurt for dairy-free diets

🍽️ Servings:

Serves 6–8 people as a side dish.

🔢 Estimated Nutritional Info (Per Serving):

(Based on 8 servings, includes bacon and full-fat yogurt)

Nutritional values will vary based on specific ingredients and brands used.

🌿 Health Benefits:

• Honeycrisp Apples: High in fiber and antioxidants; support digestion and immunity.

• Broccoli: Rich in Vitamin C, K, and folate; supports detoxification and bone health.

• Greek Yogurt: Good source of protein and probiotics for gut health.

• Sunflower Seeds: Provide healthy fats, vitamin E, and magnesium.

• Cranberries: Add antioxidants and natural sweetness without added sugar.

❓Frequently Asked Questions:

Q: Can I make this salad vegan?
A: Yes! Use dairy-free yogurt, skip the bacon or use vegan bacon, and omit the cheese or use a plant-based alternative.

Q: Can I use a different type of apple?
A: Absolutely. Try Fuji, Pink Lady, or Gala – but Honeycrisp provides the best crunch and tart-sweet balance.

Q: How long does this salad last?
A: Best eaten within 24–36 hours. Store in the fridge in a covered container.

Q: Can I use frozen broccoli?
A: Not recommended, as it can get soggy. Fresh is best for crunch and flavor.