Dinner

Broccoli and Apple Salad Recipe

ByHarry Bern January 27, 2026January 27, 2026

Introduction

This Broccoli and Apple Salad is a fresh and crunchy blend of vibrant vegetables, sweet fruit, and toasted nuts. It’s dressed with a tangy, honeyed dressing that perfectly balances every bite, making it a delightful side or a light meal.

A clear glass bowl filled with a chopped salad made of small pieces of green broccoli, red bell pepper, light green celery, and some pale nuts or seeds scattered throughout. The salad layers are mixed evenly with bright, fresh colors, showing crunchy textures of the raw vegetables. The bowl sits on a white marbled surface with a pink cloth partly visible in the top left corner and some nuts scattered around the bowl outside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 g Broccoli florets (10 ½ oz)
1 Red bell pepper, cut into pieces
1 Red apple
30 g Pine nuts (1 oz)
60 g Blanched almonds, roughly chopped (2 oz)
4 tbsp Extra virgin olive oil
2 tbsp White vinegar
2 tbsp Balsamic cream vinegar
1 tbsp Honey
2 tsp Mustard
1 tsp Salt
½ tsp Black pepper

Instructions

Step 1: In a dry pan, toast the pine nuts over medium heat until golden brown, then set aside. Roughly chop the blanched almonds.
Step 2: Finely chop the broccoli florets, red bell pepper, and apple into small pieces to ensure a crisp texture in every bite.
Step 3: In a small bowl, whisk together the olive oil, white vinegar, balsamic cream vinegar, honey, mustard, salt, and black pepper until well combined to make the dressing.
Step 4: In a large bowl, combine the chopped broccoli, bell pepper, apple, pine nuts, and almonds. Pour the dressing over the salad and mix thoroughly.

Tips & Variations

Try swapping the red apple for a green apple if you prefer a tarter flavor contrast with the sweet dressing.
Add some crumbled feta or goat cheese for a creamy element that complements the crunch and tang.
For extra zest, sprinkle some fresh lemon juice over the salad before serving.
Replace pine nuts with walnuts or pecans if you want a different nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the nuts crunchy, you can store them separately and add just before serving. If stored with dressing, the salad may soften over time, so it’s best enjoyed fresh or within a day.

How to Serve

The image shows a close-up of a mixed vegetable salad in a clear bowl, placed on a white marbled surface. The salad has multiple colorful layers, mainly small chopped pieces of bright green broccoli florets and stems, pale yellow and white diced vegetables, and diced red bell pepper adding pops of red. The texture is fresh and crunchy, with pieces of varying shapes and sizes evenly mixed throughout the bowl. The overall look is vibrant and colorful, showing a healthy fresh salad with natural textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prep the ingredients a few hours in advance, but it’s best to toss the salad with dressing just before serving to maintain crunchiness.

Is this salad suitable for a vegan diet?

Yes, this recipe is vegan-friendly as written. Just ensure your honey substitute aligns with your preferences, or replace honey with maple syrup or agave nectar.