This Honeycrisp Apple Broccoli Salad is loaded with crunch and full of healthy ingredients. The delicious, creamy dressing blends the sweet and tangy flavors together. It’s a perfect salad to make ahead of time and great for potlucks, picnics and parties!
What Makes This Honeycrisp Apple Broccoli Salad Special?
One thing I absolutely LOVE about this salad is that it can last for multiple days without getting soggy. I would even argue that the flavor is enhanced as it marinates in the refrigerator for a few days.
I also love the versatility of this salad. Depending on your preferences and/or diet restrictions, you can easily modify the recipe to make it healthier or a little more decadent. For example, you can add crumbled bacon, use maple syrup instead of sugar, or substitute Greek yogurt for mayonnaise.
About This Apple Broccoli Salad
In my opinion, this salad is the best way to enjoy raw broccoli. The sweetness of the apples and sugar go a long way in balancing out the natural bitterness of the broccoli.
This is my all-time favorite lettuce-free salad. I just love the burst of flavor with each crunchy bite. And best of all, this recipe is super easy to make and full of vitamins and nutrients.
Honeycrisp Apple Broccoli Salad
Ingredients
Salad Ingredients
- 1 head broccoli prepared (instructions below)
- 16 oz package fettuccine broken into 2-inch pieces
- 1 honeycrisp apple washed and chopped
- 2 large carrots peeled and grated
- 4 stalks celery washed and sliced
- 1 small red onion peeled and chopped
- 1 cup golden raisins
- 1/2 cup green onions
- 12 strips bacon cooled and crumbled (optional)
Dressing Ingredients
- 1 cup mayonnaise
- 3/4 cup sugar
- 5 tbsp rice wine vinegar
- 1 tbsp lemon juice fresh squeezed
- 1 tsp garlic minced
- 1/8 tsp salt
- 1/8 tsp pepper
Instructions
Broccoli Preparation
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With a paring knife, cut the Broccoli crown (that's the fluffy looking bright green part on top) away from the stem. Set stem aside.
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Pull the crown florets apart, and then cut the small florets away from the small stems that are holding them, and you should end up with bite size florets.
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Take the large stem you set aside, and cut both ends off and discard.
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Slice the remaining stem into bite size pieces, and put all the Broccoli, stems and floret pieces, in a colander, and thoroughly wash under cold running water until clean. Let drain in colander.
Salad Instructions
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In a medium stock pot filled 3/4 full of hot water, bring the water to a boil, adding a little olive oil or butter and a pinch of salt to the water.
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Break the fettuccine into 2 inch pieces. Place in boiling water.
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Turn the heat to low and cook for 6 minutes, or until pasta is al dente (done, but still a little firm).
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When fully cooked, transfer fettuccine to a dish with a slotted spoon or pasta strainer.
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Place broccoli in the same water used to cook the fettuccine. Bring the water to a boil, turn down the heat to low, and cook for two minutes.
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Drain broccoli in the colander, and set aside to cool.
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While the fettuccine and broccoli are cooling, wash and peel the carrots. Either grate them with a grater or shred them in the food processor.
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Wash and slice the celery. Peel and chop the red and green onions.
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Place the cooled, drained broccoli and the fettuccine in a serving dish. Add the carrot, celery, and red and green onion. Place dish in the refrigerator.
Dressing Instructions
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In a small bowl add the mayonnaise, sugar, vinegar, lemon juice, garlic, salt and pepper. Whisk all together until well blended and then place in the refrigerator.
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Wash and chop the apple and then add to the salad.
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Immediately pour the dressing over the salad. Add the raisins and then toss all ingredients together to coat the pasta and vegetables with the dressing.
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Place the salad back in the refrigerator.
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OPTIONAL: Cook the bacon and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad.
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Serve as a side dish, on a buffet, or as a starter in place of lettuce salad. Enjoy!
Recipe Notes
If possible, add ingredients in the order the recipe states. Make sure you add the apple last and pour the dressing immediately on the salad (the dressing contains lemon juice which helps to keep the apple from turning brown). All apples turn brown after cutting or chopping, but lemon juice will help to retain the natural apple color.
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