Apple Walnut Broccoli Salad

This broccoli salad is made with sweet apples, walnuts, raisins, cheddar cheese crumbles, and red onions. Its sweet and salty flavor combination is perfect for bringing to any picnic or potluck and goes great with grilled meats! 
4.86 from 7 votes
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A tossed broccoli salad is presented in a white bowl.

The best broccoli salads should have a great combination of textures and flavors. There’s gotta be something crunchy, something soft, something sweet, and something salty in every bite! This easy salad recipe really has it all. A sweet burst from apples and raisins, a bold kick of red onion, a satisfying crunch from broccoli and MORE are enjoyed in each bite.

I also like to load the salad up with as much cheese crumbles as the broccoli salad can hold! (That’s why you will find a generously addition of feta even in by cucumber broccoli salad). The savory, cheesy flavor goes very well with fruit, nuts, and broccoli.

This broccoli salad recipe quite versatile! You can see below how you can make simple substitutions for apples, nuts, and even cheese.

The ingredients for broccoli salad are placed on a wooden surface.

Helpful Tips About Ingredients and Substitutions

Broccoli – You’ll need about 2 medium heads of fresh broccoli, you can also get pre-cut florets but don’t use frozen.

Apples – I really like Granny Smith apples because they taste sweet and sour at the same time. However, you can use sweeter apples like Fuji or Honeycrisp instead if you’d like. (You can even substitute for other fruit like pears, they go great in a pear broccoli salad.)

Raisins – I like to use golden raisins in a broccoli salad because of their sweetness and plump consistency but if not available, use regular raisins.

Walnuts – Feel free to substitute these for almonds or pecans if preferred.

Cheese sharp cheddar cheese is my go-to for a great cheesy flavor. You can use mild if needed or cheeses like Cheddar-Jack, Gouda, or Gruyere.

The ingredients for apple broccoli salad are prepared and placed in a bowl.

How to Make Broccoli Salad

  1. Chop all of the ingredients and put them in a bowl.
  2. Whisk the dressing ingredients and add it to the bowl.
  3. Gently toss the broccoli salad with the dressing until evenly coated.
Two process images show creamy mayo dressing being poured on a prepared salad, then mixed with the salad.
Apple broccoli salad is presented with a large spoon in a white bowl.

What to Serve with This Broccoli Salad

This apple broccoli salad is a beautiful summer side dish! Serve it at picnics, potlucks, or backyard barbecues with all of your favorite entrees. Some of my favorites include Grilled Salmon Burgers, Shrimp Rolls, Garlic Parmesan Air Fryer Chicken Wings and Pulled Pork Sandwiches.

broccoli salad with apples, nuts, and cheese mixed with creamy dressing in a bowl.

How to Make Apple Broccoli Salad Ahead of Time

This is one of those side dishes that gets even better the next day because broccoli has time to mingle with other ingredients and soak up all the delicious flavors. You can easily prepare it a few hours before or even a day before and keep it in an airtight container in the refrigerator

Leftover broccoli salad makes a great side dish on busy weeknights. It will keep in the fridge for 3-4 days before it starts to get too soft. 

Make sure to use a clean spoon each time you take some out and close the lid back right away. The less exposure to air and bacteria, the longer it will keep.

A serving spoon is presented with a scoop of broccoli salad.

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broccoli salad with apples, nuts, and cheese mixed with creamy dressing in a bowl.

Apple Walnut Broccoli Salad Salad

This broccoli salad is made with sweet apples, walnuts, raisins, cheddar cheese crumbles, and red onions. Its sweet and salty flavor combination is perfect for bringing to any picnic or potluck and goes great with grilled meats! 
4.86 from 7 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 682kcal
Author: Lyuba Brooke

Ingredients

  • 22 oz broccoli florets (about 2 medium heads)
  • 8 oz Granny Smith apples 2 medium apples
  • 1/2 cup golden raisins
  • 1 cup chopped walnuts
  • 1 small red onion
  • 6 oz Cheddar cheese crumbs (thick shredded can be used as well)
  • 1 1/4 cups mayo
  • 2 tbsp apple cider vinegar
  • 3 tbsp white granulated sugar

Instructions

  • Note: you can choose to peel the apples or leave apple skin on. If you choose to leave the skin on, make sure to wash the apples well.
  • Core apples and dice into small cubes. Peel and dice red onion into small pieces as well. 
  • Combine broccoli florets, diced apples, cheese crumbles, red onions, crushed walnuts, and raisins in a large mixing bowl and mix it to combine.
  • In a separate bowl, mix mayo, apple cider vinegar, and sugar until smooth. 
  • Combine the dressing with the broccoli mixture until everything is coated evenly. 
  • You can serve the salad right away or store it in an air-tight container in the refrigerator. Broccoli salad should last 3-4 days when store properly. 

Notes

  • Broccoli: you can buy broccoli already chopped into florets in a bag to save some time if you’d like! Just make sure you have at least 22 oz. of broccoli, which is equivalent to 2 medium heads. Note, you should NOT use frozen broccoli when making broccoli salad.
  • Storing: Leftover broccoli salad makes a great side dish on busy weeknights. Store leftovers in an air-tight food storage container in the refrigerator. It will keep in the fridge for 3-4 days before it starts to get too soft. 
  • Make ahead:  This is a good side dish to make ahead about a day before. I don’t recommend making it any longer than 1 day before. You can prepare the salad completely with the dressing if you don’t mind broccoli getting a little soft. If you want to keep broccoli as crisp as can be, make it fresh.

Nutrition

Calories: 682kcal | Carbohydrates: 32g | Protein: 14g | Fat: 57g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 509mg | Potassium: 608mg | Fiber: 5g | Sugar: 21g | Vitamin A: 980IU | Vitamin C: 96.4mg | Calcium: 289mg | Iron: 1.9mg
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!

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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

4.86 from 7 votes (3 ratings without comment)

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10 Comments

  1. 5 stars
    Very yummy! I made this for Thanksgiving.

    1. So glad you liked it, Kristen!

  2. 5 stars
    Best broccoli salad that I have come across. Making it a lot more. This is my go to site for recipes

    1. Thank you, Sandy! I am so glad you like it!

  3. It worked well, thank you. I substituted 5% Fage Greek yoghurt for the mayo and the dressing was really good.

    1. I am happy you liked it and could adjust the recipe to suit you!

  4. Thanks, Christine! 🙂

  5. Christine Anderson says:

    5 stars
    I have same recipe except for cheese. Awesome idea to add cheese– will try! Thanks!

  6. 4 stars
    Easy to make. Flavorful great texture

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