Apple Broccoli Cauliflower Salad Recipe

I love this Apple Broccoli Cauliflower Salad for its vibrant mix of tender veggies, crisp apples, sweet cranberries, and crunchy walnuts creating delightful textures. The homemade creamy lemon vinaigrette lifts each bite, transforming it into a refreshing, irresistible dish that perfectly captures the essence of fall. I enjoy every forkful.

I recently discovered an awesome Apple Broccoli Cauliflower Salad that I love to make when fall arrives. I think its perfect because it’s a broccoli salad with cauliflower that packs tons of vitamins and fiber.

I like how the fresh ingredients such as 2 cups broccoli florets and 2 cups cauliflower florets are mixed with a large diced apple for extra crunch and flavor. I also add 1/2 cup dried cranberries and 1/2 cup roasted walnuts which makes it a real nut salad recipe with a fun twist.

My homemade dressing, with 3 tablespoons fresh lemon juice, 1/4 cup mayonnaise, 2 tablespoons olive oil, and 1 tablespoon honey, ties it all together. The flavors are balanced and its loaded with nutritional benefits so its more than just a cauliflower dressing its a nutritious fall broccoli salad that feels as good as it tastes.

Why I Like this Recipe

I really love this recipe for a few simple reasons. First, it’s just so fresh and crunchy; I love the mix of crisp apples with the soft broccoli and cauliflower, it all clicks together. Second, the dressing is just the right mix of tangy lemon and creamy mayo with a hint of honey, and honestly, it’s the star of the salad for me. Third, I like how the dried cranberries and roasted walnuts add that extra burst of sweetness and nuttiness, making every bite interesting. Lastly, it’s super easy to make and perfect for a quick, healthy meal—so when I’m in a rush but still want something delicious, this salad never disappoints.

I first made this Apple Broccoli Cauliflower Salad when I was looking for something light as we transitioned into fall and instantly fell in love with it. I washed and chopped up 2 cups each of broccoli and cauliflower, tossed in a diced apple (I always keep the skin on for that extra crunch), added 1/2 cup each of dried cranberries and roasted walnuts, then drizzled a homemade creamy lemon vinaigrette over everything. The vinaigrette came together by mixing 3 tablespoons of fresh lemon juice, 1/4 cup of mayonnaise, 2 tablespoons of olive oil, and a tablespoon of honey. I seasoned it with salt and pepper to taste. After tossing the salad so all the pieces were coated, I let it sit for a few minutes to blend all the flavors. If I want softer veggies, I even lightly steam them first. Its a simple, flavorful dish that always gets a thumbs up from me.

Ingredients

• Apple: adds a sweet, crunchy bite and plenty of fiber for a healthy twist.
• Broccoli: loads of vitamins and fiber; its crunch really makes the salad pop.
• Cauliflower: offers a mild taste with satisfying texture and important vitamins too.
• Walnuts: rich in protein and healthy fats, they bring a nutty crunch that brightens the mix.
• Lemon Juice: gives a tangy kick that balances the sweet and savory flavors perfectly.

Ingredient Quantities

• 2 cups broccoli florets, washed and roughly chopped
• 2 cups cauliflower florets, cut into bite-size pieces
• 1 large apple, cored and diced (keep the skin on for extra crunch)
• 1/2 cup dried cranberries
• 1/2 cup roasted walnuts, roughly chopped
• 3 tablespoons fresh lemon juice
• 1/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

How to Make this

1. Wash the broccoli and cauliflower well and chop them into bite-size pieces, then put them in a large bowl.

2. Core and dice the apple (keep the skin on for an extra crunch) and add it to your bowl.

3. Toss in the dried cranberries and roasted walnuts to the mix.

4. In a small bowl, mix together the lemon juice, mayonnaise, olive oil and honey until it looks smooth and creamy.

5. Season the dressing with salt and pepper to taste and stir again.

6. Pour the creamy lemon vinaigrette over the veggies and fruit in the large bowl.

7. Give everything a good toss so all the ingredients are evenly coated in the dressing.

8. Let the salad sit for about 5 to 10 minutes so the flavors can blend together.

9. If you prefer softer veggies, you can lightly steam the broccoli and cauliflower before combining them with the other ingredients.

10. Taste, adjust the seasoning if needed, and serve chilled for a refreshing fall salad.

Equipment Needed

1. Large bowl for combining all the veggies and fruits
2. Cutting board for safely chopping the broccoli, cauliflower, and apple
3. Sharp knife for dicing and core cutting
4. Small bowl for mixing the lemon vinaigrette
5. Measuring cups and spoons for the mayonnaise, olive oil, lemon juice, and honey
6. Mixing spoon to toss everything together
7. Optional steamer basket if you want to lightly steam the broccoli and cauliflower

FAQ

• Q: How long does this salad last in the fridge?
  A: This salad should stay fresh for about 2 days if stored in an airtight container. Don’t leave it too long cause the apple might get mushy.
• Q: Can I use different nuts instead of walnuts?
  A: Sure you can swap walnuts for pecans or almonds if you prefer, just note that each nut will add its own flavour and crunch.
• Q: Is there a vegan version of this recipe?
  A: Yep! You can replace the mayonnaise with a vegan mayo and swap the honey for maple syrup to keep it plant-based.
• Q: Can I add any extra fruits or veggies?
  A: Absolutely, you can throw in some grapes or even a bit of red bell pepper for extra flavour and colour.
• Q: Do I need to cook the broccoli and cauliflower?
  A: Nope, they are best when raw cause they bring more crunch and preserve the nutrients. Make sure you wash them well though!

Apple Broccoli Cauliflower Salad Recipe Substitutions and Variations

• Instead of a large apple, you can try using a pear. It’ll give a similar crunch but with a different flavor twist
• If you don’t have dried cranberries, raisins or dried cherries work pretty well as a substitute
• Replace the walnuts with chopped pecans or almonds if you wanna mix it up a bit
• For mayonnaise, you can swap in some Greek yogurt. It’s a bit tangier and lighter
• If you run out of olive oil, try some canola oil instead. It might not have the same flavor, but it’ll do the job

Pro Tips

1. For a really crisp bite, try lightly steaming the broccoli and cauliflower for just a minute or two then cooling them down fast in cold water. This helps keep a bit of crunch but makes them more tender overall.

2. When you’re mixing the dressing, whisk it really well so the olive oil, mayo, lemon juice, and honey combine smoothly. Clumpy dressing can ruin the overall texture of the salad.

3. Taste your dressing before you toss it with the salad and don’t be afraid to add a little extra salt or pepper. It makes a world of difference between a bland salad and one bursting with flavor.

4. If you love a bit of extra crunch, consider tossing in a few extra chopped walnuts right at the end. They not only add texture, but the nutty flavor compliments the tangy and sweet notes really well.