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

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.