Broccoli Apple Cheddar Chopped Salad – Crunchy, Fresh, and Satisfying

This salad is everything you want when you’re craving something crisp, colorful, and hearty without being heavy. It’s loaded with crunchy broccoli, sweet-tart apples, sharp cheddar, and a bright, tangy dressing that ties it all together. It works as a side dish or an easy lunch you can meal-prep ahead of time.

Even picky eaters tend to come around after one bite. If you’re into texture, this one delivers big time.

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Broccoli Apple Cheddar Chopped Salad - Crunchy, Fresh, and Satisfying

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Ingredients

• For the salad:
• 4 cups broccoli florets, finely chopped (stems peeled and diced, optional)
• 2 crisp apples (like Honeycrisp, Pink Lady, or Gala), cored and diced
• 1 cup sharp cheddar cheese, cut into small cubes or shredded
• 1/2 cup shredded or matchstick carrots
• 1/3 cup dried cranberries or golden raisins
• 1/3 cup roasted salted almonds or pecans, roughly chopped
• 2 tablespoons sunflower seeds or pumpkin seeds
• 1/4 small red onion, finely minced (optional)
• For the dressing:
• 1/4 cup plain Greek yogurt (or mayo for a richer dressing)
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1–2 teaspoons honey or maple syrup, to taste
• 1/4 teaspoon garlic powder (or 1 small grated clove)
• Kosher salt and freshly ground black pepper, to taste

Instructions

• Prep the broccoli: Chop the broccoli into very small pieces so it’s easy to chew. Peel the stems and dice them if you like; they’re tender and add crunch.
• Dice the apples: Leave the skin on for color and fiber.Cut into small, bite-size pieces so they mix evenly throughout the salad.
• Make the dressing: In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, Dijon, honey, and garlic powder. Season with salt and pepper. Taste and adjust sweetness or acidity as needed.
• Combine the base: In a large bowl, add chopped broccoli, apples, cheddar, carrots, dried cranberries, nuts, seeds, and red onion (if using).
• Toss with dressing: Pour in about two-thirds of the dressing and toss until everything is lightly coated.Add more dressing if needed.
• Rest briefly (optional): Let the salad sit for 10 minutes. This softens the broccoli slightly and helps the flavors meld.
• Finish and serve: Taste again for salt, pepper, and brightness. Add a squeeze of lemon if you want extra zip, then serve chilled or at room temperature.

What Makes This Recipe So Good

• Balanced flavors: Sweet apples, savory cheese, and a zippy dressing create a satisfying sweet-salty-tangy combo.
• Serious crunch: Chopped broccoli, nuts, and seeds give every bite structure and snap.
• No cooking needed: Everything is raw or ready to go, so the salad comes together fast.
• Meal-prep friendly: The sturdy ingredients hold up well, especially when dressed just before serving.
• Customizable: You can swap cheeses, nuts, or fruit without losing what makes it great.

Ingredients

• For the salad:
• 4 cups broccoli florets, finely chopped (stems peeled and diced, optional)
• 2 crisp apples (like Honeycrisp, Pink Lady, or Gala), cored and diced
• 1 cup sharp cheddar cheese, cut into small cubes or shredded
• 1/2 cup shredded or matchstick carrots
• 1/3 cup dried cranberries or golden raisins
• 1/3 cup roasted salted almonds or pecans, roughly chopped
• 2 tablespoons sunflower seeds or pumpkin seeds
• 1/4 small red onion, finely minced (optional)
• For the dressing:
• 1/4 cup plain Greek yogurt (or mayo for a richer dressing)
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1–2 teaspoons honey or maple syrup, to taste
• 1/4 teaspoon garlic powder (or 1 small grated clove)
• Kosher salt and freshly ground black pepper, to taste

How to Make It

1. Prep the broccoli: Chop the broccoli into very small pieces so it’s easy to chew. Peel the stems and dice them if you like; they’re tender and add crunch.
2. Dice the apples: Leave the skin on for color and fiber.

   Cut into small, bite-size pieces so they mix evenly throughout the salad.

3. Make the dressing: In a small bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, Dijon, honey, and garlic powder. Season with salt and pepper. Taste and adjust sweetness or acidity as needed.
4. Combine the base: In a large bowl, add chopped broccoli, apples, cheddar, carrots, dried cranberries, nuts, seeds, and red onion (if using).
5. Toss with dressing: Pour in about two-thirds of the dressing and toss until everything is lightly coated.

   Add more dressing if needed.

6. Rest briefly (optional): Let the salad sit for 10 minutes. This softens the broccoli slightly and helps the flavors meld.
7. Finish and serve: Taste again for salt, pepper, and brightness. Add a squeeze of lemon if you want extra zip, then serve chilled or at room temperature.

Storage Instructions

• Short-term: Store the dressed salad in an airtight container in the fridge for up to 2 days.

  It stays crunchy thanks to the broccoli.

• For best texture: Keep the dressing separate and mix just before serving, especially if making 2–3 days ahead.
• Prevent browning: Toss the apples with a little lemon juice before adding to the salad if you plan to store it.
• Revive leftovers: Add a splash of vinegar or a spoonful of yogurt to brighten the flavors on day two.

Health Benefits

• Fiber-rich: Broccoli and apples bring fiber that supports digestion and helps you feel full longer.
• Vitamins and antioxidants: Broccoli is loaded with vitamin C and beneficial plant compounds. Apples add polyphenols and more vitamin C.
• Protein and calcium: Cheddar and Greek yogurt supply protein and calcium for bones and muscle repair.
• Heart-healthy fats: Olive oil, nuts, and seeds contribute unsaturated fats that support heart health.
• Lower added sugar: The sweetness mostly comes from fruit, with just a touch of honey in the dressing.

What Not to Do

• Don’t leave the broccoli in large chunks: Big florets are hard to eat raw. Finely chopping is key to a pleasant texture.
• Don’t overdress it: Too much dressing makes it heavy and masks the crunch.

  Start with less and add more as needed.

• Don’t skip salt: A small pinch in the dressing brightens all the flavors. Without it, the salad can taste flat.
• Don’t use mealy apples: Choose crisp varieties for the best bite and contrast.
• Don’t forget balance: If it tastes too sweet, add a splash of vinegar. If it’s too tangy, add a bit more honey or a pinch of sugar.

Variations You Can Try

• Swap the cheese: Try smoked cheddar, aged gouda, or crumbled feta for a different twist.
• Add protein: Shredded rotisserie chicken, crispy bacon, or chickpeas make it a full meal.
• Use other fruits: Pears, grapes, or pomegranate arils work well and add color.
• Go herby: Add chopped parsley, chives, or dill for fresh, bright notes.
• Make it dairy-free: Use a creamy tahini dressing and skip the cheddar, or use a dairy-free cheese.
• Crunch upgrade: Add toasted walnuts, pistachios, or everything bagel seasoning for extra texture.
• Lighten it up: Use all yogurt instead of mayo, and add a splash of water to thin if needed.

FAQ

Can I blanch the broccoli?

Yes.

If you prefer softer broccoli, blanch florets in boiling salted water for 30–45 seconds, then plunge into ice water. Dry very well before chopping so the salad doesn’t get watery.

What apples work best?

Crisp, slightly sweet-tart apples like Honeycrisp, Pink Lady, Fuji, or Jazz hold their shape and bring great crunch. Avoid mealy or overly soft apples.

Can I make it ahead?

Absolutely.

Chop the ingredients and mix the dressing up to 2–3 days in advance. Store separately and toss right before serving for the best texture.

Is there a nut-free option?

Yes. Skip the nuts and use seeds like sunflower or pumpkin.

They still add crunch and healthy fats without allergens.

How do I keep the apples from browning?

Toss the diced apples with a teaspoon of lemon juice or apple cider vinegar. It helps preserve their color and adds a tiny pop of acidity.

What if I don’t like yogurt in the dressing?

Use mayonnaise for a classic creamy style, or go half mayo, half yogurt. You can also make a vinaigrette with olive oil, cider vinegar, Dijon, honey, salt, and pepper.

Can I use pre-shredded broccoli slaw?

Yes, it’s a great shortcut.

Replace the chopped broccoli with an equal amount of broccoli slaw and proceed with the recipe.

How can I make it more filling for lunch?

Add a protein like grilled chicken, turkey, chickpeas, or hard-boiled eggs. A scoop of cooked quinoa also boosts fiber and keeps you full.

In Conclusion

This Broccoli Apple Cheddar Chopped Salad is simple, crunchy, and surprisingly satisfying. It brings together fresh produce, a creamy-tangy dressing, and just enough richness from the cheddar to make it feel like a treat.

It’s easy to prep, easy to customize, and it holds up better than most salads. Keep it in your regular rotation for quick lunches, potlucks, and weeknight sides that everyone actually wants to eat.