Honey Crisp Apple Broccoli Salad

A delicious salad filled with fresh ingredients. Perfect to make ahead and serve at potlucks, picnics, BBQs, and Cookouts. 

Course Salad
Cuisine American
Keyword apple, broccoli, salad
Prep Time 15 minutes
Cook Time 6 minutes
Cooling Time 15 minutes
Total Time 21 minutes


  • 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


  1. 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.

  2. 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. 

  3. 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). 

  4. 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. 

  5. 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.

  6. 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. 

  7. 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. 

  8. Prepare the dressing and place in the refrigerator.

  9. 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.

  10.  Place the salad back in the refrigerator until serving.

  11. 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).