I recently served this Honey Crisp Apple Broccoli Salad on a buffet and had several requests for the recipe. It’s a simple and delicious salad to make, with healthy ingredients, and a dressing that blends all the flavors together in a light and tangy dish. This is one you’re going to love
Love the blend of flavor and the bright colors and crunch.
Our Honey Crisp Apple Broccoli Salad pairs perfectly with Dijon Balsamic Grilled Pork Tenderloin and our Blue Cheese Stuffed Burgers. Follow up with our Cherry Coke Cupcakes and Rootbeer Cupcakes.
![Honey Crisp Broccoli Salad](https://familyfoodandtravel.com/wp-content/uploads/2019/03/Honey-Crisp-Apple-Broccoli-Salad-.jpg)
Honey Crisp Apple Broccoli Salad
Fresh, bursting with flavor this broccoli salad is different than a traditional broccoli salad. You’ll love the extra crunch of the apples and celery!
![Honey Crisp Broccoli Salad](https://familyfoodandtravel.com/wp-content/uploads/2019/03/Honey-Crisp-Broccoli-Salad-ingredients-.jpg)
Honey Crisp Apple Broccoli Salad Dressing Ingredients:
1 cup of Hellmann’s Mayonnaise
3/4 cup of sugar
5 Tablespoons of Rice wine vinegar
1 Tablespoon of freshly squeezed lemon juice
1 teaspoon of minced garlic
1/8 teaspoon of salt
1/8 teaspoon of pepper
A delicious salad filled with fresh ingredients. Perfect to make ahead and serve at potlucks, picnics, BBQs, and Cookouts.
- 1 head Broccoli
- 16 oz Package of Fettuccine broken into 2 inch pieces
- 1 Honey Crisp Apple washed and chopped
- 2 Carrots peeled and grated
- 4 Stalks of Celery washed and sliced
- 1 Red Onion peeled and chopped
- 1 cup Golden Raisins
- 1/2 cup Green Onions sliced
- 12 Optional: Strips of Bacon, cooked and crumbled
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With a paring knife, cut the Broccoli crown (that's the fluffy looking bright green part on top) away from the stem. Set stem aside. Pull the crown florets apart, and then cut the small florets away from the small stems that are holding them, and you should end up with bite-size florets.
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Take the large stem you set aside and cut both ends off and discard. Slice the remaining stem into bite-size pieces, and put all the Broccoli, stems and floret pieces, in a colander, and thoroughly wash under cold running water until clean. Let drain in the colander.
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In a medium stock pot filled 3/4 full of hot water, bring the water to a boil, adding a little olive oil or butter and a pinch of salt to the water. Break the Fettuccine into 2-inch pieces, and place in boiling water. Turn the heat to low, and cook for 6 minutes, or until pasta is Al Dente (done, but still a little firm).
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When Fettuccine is cooked, remove from water with a slotted spoon, or pasta strainer, to a dish, and place the broccoli in the pasta water.
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Bring the water to a boil, and then turn down the heat to low, and cook two minutes. Drain broccoli in the colander, and set aside to cool.
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While the Fettuccine and broccoli are cooling, wash and peel the carrots, and either grate or shred them in the food processor. Wash and slice the celery. Peel and chop the red onion, and green onions.
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Place the cooled, drained broccoli and the fettuccine in a serving dish, and add the carrot, celery, and red and green onion, and place dish in the refrigerator.
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Prepare the dressing and place in the refrigerator.
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Wash and chop the apple, and add to the salad. Immediately pour the dressing over the salad, and add the raisins, and toss all ingredients together to coat the pasta and vegetables in the dressing.
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Place the salad back in the refrigerator until serving.
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OPTIONAL: Cook the bacon, and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad).
![Honey Crisp Broccoli Salad](https://familyfoodandtravel.com/wp-content/uploads/2019/03/Honey-Crisp-Apple-Broccoli-Salad--150x150.jpg)
A delicious dressing to top an apple, carrot and broccoli salad.
- 1 cup Mayonnaise
- 3/4 cup Sugar
- 5 tbsp Rice Wine Vinegar
- 1 tbsp Lemon Juice Freshly squeezed
- 1 tsp Garlic minced
- 1/8 tsp Salt
- 1/8 tsp Pepper
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In a small bowl, with a whisk, add the Hellmann's Mayonnaise, sugar, vinegar, lemon juice, garlic, salt, and pepper and whisk all together until well blended, and place in the refrigerator.
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Add to completed salad. Place salad in refrigerator until ready to serve.
How to make Honeycrisp Apple Broccoli Salad
With a paring knife, cut the Broccoli crown (that’s the fluffy looking bright green part on top) away from the stem. Set stem aside. Pull the crown florets apart, and then cut the small florets away from the small stems that are holding them, and you should end up with bite-size florets. Take the large stem you set aside and cut both ends off and discard. Slice the remaining stem into bite-size pieces, and put all the Broccoli, stems and floret pieces, in a colander, and thoroughly wash under cold running water until clean. Let drain in a colander. In a medium stock pot filled 3/4 full of hot water, bring the water to a boil, adding a little olive oil or butter and a pinch of salt to the water. Break the Fettuccine into 2-inch pieces, and place in boiling water. Turn the heat to low, and cook for 6 minutes, or until pasta is Al Dente (done, but still a little firm). When Fettuccine is cooked, remove from water with a slotted spoon, or pasta strainer, to a dish, and place the Broccoli in the pasta water. Bring the water to a boil, and then turn down the heat to low, and cook two minutes. Drain broccoli in the colander, and set aside to cool. While the Fettuccine and broccoli are cooling, wash and peel the carrots, and either grate them on a grater or shred them in the food processor. Wash and slice the celery. Peel and chop the red onion, and green onions.
Place the cooled, drained broccoli and the Fettuccine in a serving dish, and add the carrot, celery, and red and green onion, and place dish in the refrigerator. Prepare the dressing: In a small bowl, with a whisk, add the Hellmann’s Mayonnaise, sugar, vinegar, lemon juice, garlic, salt, and pepper and whisk all together until well blended, and place in the refrigerator. Wash and chop the apple, and add to the salad. Immediately pour the dressing over the salad, and add the raisins, and toss all ingredients together to coat the pasta and vegetables in the dressing. Place the salad back in the refrigerator. (OPTIONAL: Cook the bacon, and drain on paper towels. When bacon has cooled, and right before serving the salad, crumble the bacon over the top of the salad). Serve as a side dish, on a buffet, or as a starter in place of lettuce salad. Enjoy!
NOTE: If possible, add ingredients in the order the recipe states. Make sure you add the Apple last and pour the dressing immediately on the salad because the dressing contains lemon juice which helps to keep the apple from turning brown. All apples turn brown after cutting or chopping, but lemon juice will help to retain the natural apple color.
What a wonderful combination of flavors in this salad. I want to make one right now!!
Yes! Such a fun and flavorful salad recipe.![My Profile](https://familyfoodandtravel.com/wp-content/plugins/commentluv/images/littleheartplus.png)
Kerrie @ Family Food and Travel recently posted..Honey Crisp Apple Broccoli Salad
OHHH yum!! I want to make this ASAP! I love honey crisp apples! They are the sweetest and most delicious!
This salad looks so good! I can see us making this dorna sundys lunch!
I love how fresh and vibrant this dish is! It is truly a tasty experience that makes for the perfect spring side dish!
Yum! I have never had a salad like this. I am excited to put all the flavors together.
What a wonderful flavor combination! I love all these healthy veggies in one meal!
How long does this seem to last once you make it? Vidalia Onion dressing might go great with this![My Profile](https://familyfoodandtravel.com/wp-content/plugins/commentluv/images/littleheartplus.png)
Krystel | Frugal Living recently posted..20 Amazing Sites Like Swagbucks
I would serve the salad immediately. It will stay overnight but it is better crisp.
Hello Kerri! This salad was absolutely delicious! My wife has never eaten raw brocolli and enjoyed it in a dish until I made this salad. She really liked it. Thanks for the delicious food and inspiration!
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