A fresh, crunchy, and naturally sweet salad made with crisp broccoli, juicy apples, dried cranberries, sunflower seeds, and a creamy honey-Dijon dressing with no mayonnaise. It is perfect for lunch, family dinners, picnics, potlucks, and healthy meal prep.
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4–6
Course: Salad / Side Dish
Cuisine: American-Inspired
Diet: Vegetarian, No-Mayo
Ingredients
For the Salad
– 4 cups fresh broccoli florets, cut into small bite-sized pieces
– 2 medium crisp apples, cored and diced
– ½ cup dried cranberries
– ⅓ cup thinly sliced red onion
– ½ cup shredded carrots
– ⅓ cup sunflower seeds, shelled
– ½ cup crumbled feta cheese, optional
– ¼ cup chopped fresh parsley, optional
– ½ cup diced cucumber, optional for extra freshness
For the No-Mayo Dressing
– ½ cup plain Greek yogurt
– 2 tablespoons extra-virgin olive oil
– 1½ tablespoons apple cider vinegar
– 1 tablespoon fresh lemon juice
– 1–2 tablespoons honey, to taste
– 1 teaspoon Dijon mustard
– ¼ teaspoon garlic powder
– ¼ teaspoon salt, or to taste
– ¼ teaspoon freshly ground black pepper
Instructions
1. Prepare the Broccoli
Wash the broccoli thoroughly under cool running water and dry it well. Cut the broccoli into small, bite-sized florets so every forkful is easy to eat.
You can peel and finely dice the tender broccoli stem instead of discarding it. It adds extra crunch and reduces food waste.
For a softer texture, blanch the broccoli in boiling water for 30–60 seconds, then transfer it immediately to a bowl of ice water. Drain and dry thoroughly before using. For the crunchiest salad, use the broccoli raw.
2. Prepare the Apples
Wash and dry the apples. Remove the cores and cut the apples into small cubes.
Sweet-tart apples such as Honeycrisp, Gala, or Fuji work particularly well. Granny Smith apples are a good choice if you prefer a tangier flavor.
If preparing the salad ahead of time, toss the diced apples with a little lemon juice to help prevent browning.
3. Prepare the Remaining Ingredients
Thinly slice the red onion, shred the carrots, and chop the parsley if using.
Measure the dried cranberries and sunflower seeds. If adding feta cheese or cucumber, prepare those ingredients now.
For a milder onion flavor, soak the sliced onion in cold water for 5–10 minutes, then drain and pat dry.
4. Make the Creamy No-Mayo Dressing
In a small bowl, combine the Greek yogurt, olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, garlic powder, salt, and black pepper.
Whisk until the dressing becomes smooth and creamy.
Taste the dressing and adjust it to your preference. Add more honey for sweetness, lemon juice or vinegar for extra tang, or a spoonful of yogurt if you want a thicker dressing.
If the dressing is too thick, add 1–2 teaspoons of water and whisk again.
5. Combine the Salad Ingredients
Place the broccoli florets, diced apples, shredded carrots, red onion, dried cranberries, and sunflower seeds in a large mixing bowl.
Add the feta cheese, cucumber, and parsley if desired.
Toss gently to distribute the ingredients evenly without crushing the apples.
6. Add the Dressing
Pour the prepared dressing over the salad.
Using a large spoon, gently toss until the broccoli, apples, and other ingredients are evenly coated.
Start with about three-quarters of the dressing and add more as needed. This helps prevent the salad from becoming overly wet.
7. Chill for Better Flavor
For the best flavor, cover the bowl and refrigerate the salad for 15–30 minutes before serving.
This short resting period allows the dressing to coat the broccoli and the flavors to blend while the apples and seeds retain their texture.
If making the salad well in advance, keep the dressing separate and combine shortly before serving.
8. Garnish and Serve
Give the salad a final gentle toss. Sprinkle a few extra sunflower seeds and a little fresh parsley over the top if desired.
Serve chilled as a refreshing side dish or enjoy it as part of a light lunch.
Tips for the Best Broccoli Apple Salad
– Choose fresh broccoli: Firm, deep-green florets provide the best crunch.
– Use crisp apples: Apples that hold their shape will keep the salad fresh and appealing.
– Dry the ingredients thoroughly: Excess water can dilute the dressing.
– Balance the flavors: Sweet apples and cranberries pair beautifully with the tangy yogurt dressing.
– Add seeds just before serving: This helps them stay crunchy.
– Avoid overdressing: Add the dressing gradually to keep the salad crisp.
– Adjust the sweetness: Use less honey if your apples and cranberries are already very sweet.
– Cut everything evenly: Small, similar-sized pieces make the salad easier to eat.
Delicious Variations
1. Broccoli Apple Cranberry Salad: Add an extra ¼ cup of dried cranberries for a sweeter, fruitier salad.
2. High-Protein Version: Increase the Greek yogurt dressing and add cooked chicken breast or chickpeas.
3. Cheddar Broccoli Apple Salad: Replace the feta with ½ cup of diced or shredded sharp cheddar cheese.
4. Nutty Crunch Version: Add ¼ cup of chopped walnuts, pecans, or sliced almonds if nuts are suitable for everyone eating the salad.
5. Vegan Version: Use unsweetened dairy-free yogurt, maple syrup instead of honey, and omit the feta or use a plant-based alternative.
6. Extra-Fresh Version: Add diced cucumber, celery, or thinly sliced radishes.
7. Lighter Dressing: Replace some of the olive oil with additional plain yogurt and adjust the lemon juice to taste.
Serving Suggestions
This salad pairs well with:
– Grilled chicken or roasted turkey
– Baked salmon or white fish
– Grilled vegetables
– Roasted potatoes or sweet potatoes
– Sandwiches and wraps
– Rice bowls or quinoa bowls
– Vegetarian main dishes and soups
For a light lunch, serve a generous portion with grilled chicken or chickpeas and a slice of whole-grain bread.
Storage Instructions
Refrigeration: Store the prepared salad in an airtight container in the refrigerator for up to 2 days for the best texture.
Make-ahead preparation: Chop the broccoli, carrots, and onion up to 2 days ahead. Prepare the dressing separately and refrigerate it in a sealed container. Dice the apples and combine everything shortly before serving.
Leftovers: The broccoli may soften and the apples may release some moisture over time. Stir gently before serving and add fresh sunflower seeds if needed.
Food safety: Because the dressing contains yogurt, keep the salad refrigerated. Do not leave it at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).
Nutrition Information
Estimated nutrition per serving, based on 6 servings with Greek yogurt dressing, sunflower seeds, and no optional feta or cucumber:
– Calories: 210–250 kcal
– Protein: 6–8 g
– Total fat: 11–14 g
– Saturated fat: 1–2 g
– Total carbohydrates: 25–30 g
– Dietary fiber: 4–6 g
– Total sugars: 16–21 g
– Sodium: 150–250 mg
– Potassium: 350–500 mg
These values are estimates and will vary depending on the size and variety of apples, yogurt brand, amount of honey, and portion size. Adding feta cheese or other optional ingredients will change the nutrition information.
Q/S — Quantity and Serving Notes
– Broccoli: 4 cups, approximately 300–350 g
– Apples: 2 medium, approximately 300–350 g before coring
– Dried cranberries: ½ cup, approximately 60–75 g
– Red onion: ⅓ cup, approximately 40–50 g
– Shredded carrots: ½ cup, approximately 50–60 g
– Sunflower seeds: ⅓ cup, approximately 45–50 g
– Greek yogurt: ½ cup, approximately 120–125 g
– Olive oil: 2 tablespoons, approximately 30 ml
– Apple cider vinegar: 1½ tablespoons, approximately 22 ml
– Lemon juice: 1 tablespoon, approximately 15 ml
– Honey: 1–2 tablespoons, approximately 15–30 ml
Yield: Approximately 6 cups of salad, depending on the size of the vegetables and optional additions.
Serving size: Approximately 1 cup per person as a side dish.
Allergen Information
– Milk: Present in Greek yogurt and optional feta cheese.
– Mustard: Present in Dijon mustard.
– Seeds: Sunflower seeds are included.
– Tree nuts: Not included in the standard recipe.
– Peanuts: Not included in the standard recipe.
– Gluten: No gluten-containing ingredients are intentionally included, but check packaged ingredients for cross-contact if necessary.
– Other allergens: Check yogurt, mustard, dried cranberries, and seed packaging for additional ingredients or allergen warnings.
Nut Information
This standard recipe contains no intentionally added tree nuts or peanuts. Sunflower seeds are seeds, not tree nuts, and provide a crunchy texture.
If you have a nut allergy or are preparing this salad for someone with an allergy:
– Choose sunflower seeds labeled appropriately for your allergy requirements.
– Check the labels on dried cranberries, mustard, yogurt, and other packaged ingredients.
– Avoid optional walnuts, pecans, almonds, and other nuts.
– Prevent cross-contact by using clean utensils, cutting boards, bowls, and preparation surfaces.
– Remember that a product labeled as nut-free should be assessed according to the specific allergy and local labeling requirements.
Frequently Asked Questions
Can I make this salad without Greek yogurt?
Yes. Use a suitable unsweetened dairy-free yogurt or prepare a simple olive oil, lemon juice, apple cider vinegar, and Dijon mustard dressing. The texture will be less creamy.
Can I use frozen broccoli?
Fresh broccoli is recommended because it stays crisp. Frozen broccoli is generally softer after thawing, so it is less suitable for this crunchy salad.
How do I stop the apples from turning brown?
Toss the diced apples with a little lemon juice immediately after cutting them.
Can I make it without honey?
Yes. Omit the honey or use a suitable alternative. The salad will taste more tangy and less sweet.
Is this salad suitable for meal prep?
Yes. Keep the dressing separate and cut the apples shortly before serving for the best texture and color.
Can I make the salad completely dairy-free?
Yes. Use unsweetened dairy-free yogurt and omit the feta cheese or replace it with a dairy-free alternative.
Can I make it more filling?
Add grilled chicken, chickpeas, cooked quinoa, or extra seeds to make it more substantial.
Final Recipe Notes
Broccoli Apple Salad (No-Mayo) is a colorful combination of crisp broccoli, sweet apples, chewy cranberries, and crunchy sunflower seeds tossed in a tangy honey-yogurt dressing. It is easy to prepare, refreshing, and versatile enough for everyday meals, picnics, and family gatherings. For the best results, keep the ingredients chilled, add the dressing shortly before serving, and finish with sunflower seeds for extra crunch.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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