Crisp apples, sweet raisins and crunchy broccoli come together in this refreshing, healthier broccoli salad. It’s a great choice for summer picnics, a light side for a backyard BBQ, or an easy make-ahead dish to keep in the fridge.
Our family almost always has a big salad on hand — Big Batch Salads are a regular staple. Still, we love discovering new variations, especially ones that don’t rely on lettuce. Broccoli shines in heartier, lettuce-free salads: these little green florets are packed with fiber and nutrients, including potassium and vitamins C and K, making them a satisfying and nutritious base.
One of the nicest things about this salad is its flexibility. Don’t have raisins? Swap them for dried cranberries, chopped dried apricots, or even fresh blueberries. If you need to avoid nuts, simply skip the sliced almonds. To boost the protein, stir in a can of rinsed chickpeas or choose heartier nuts such as pecans or walnuts.
We like a touch of mayonnaise for creaminess, but the vinaigrette on its own is flavorful and bright if you prefer a lighter dressing. The dressing recipe below makes a little extra, which is handy to use on other salads throughout the week.
This salad is ideal when you’d rather not turn on the stove. You can assemble it ahead and keep the dressing separate until you’re ready to serve, or dress it a few hours in advance to let the flavors meld. Serve it for lunch, bring it to a potluck, or use it as a bright side dish for dinner.
If you follow a vegan diet, make this salad with vegan mayonnaise (we like Hellmann’s vegan mayo) to keep it plant-based. It’s naturally gluten free and easily adapted to suit many dietary preferences.
Healthier Broccoli Salad
Healthier Broccoli Salad
A lighter broccoli salad made with diced apple, raisins and sliced almonds for crunch. The simple, tangy dressing balances sweet and savory notes, and it makes extra to keep on hand for other salads through the week.
Salad, Side Dish
American
almond, broccoli, Pickled Red Onions, Raisin, salad
Ingredients
-
6
cups
broccoli florets*
(blanched if desired — see notes) -
¼
cup
thinly sliced red onion -
1
cup
sliced celery
(about 2 stalks) -
¼
cup
raisins -
1
cup
diced apple
(Ambrosia or Gala work well) -
¼
cup
sliced almonds -
Dressing to taste (below)
(we used about 1/2 cup)
Dressing:
-
¼
cup
mayonnaise
(or vegan mayonnaise) -
1
clove garlic
(crushed) -
1
tablespoon
lemon juice -
1
teaspoon
Dijon mustard -
1 1/2
teapspoons
honey -
1
tablespoon
red wine vinegar -
1/3
cup
canola or avocado oil
(or another neutral oil)
Instructions
-
Combine the broccoli florets, sliced red onion, celery, raisins, diced apple and sliced almonds in a large bowl.
-
Whisk the dressing ingredients together in a small bowl or shake them in a mason jar until smooth and emulsified. Pour about 1/2 cup of dressing over the salad (add more to taste) and toss to coat evenly. Serve immediately, or chill briefly if you prefer the flavors to meld.
Recipe Notes
*If you prefer a milder, brighter broccoli and a slightly less crunchy texture, blanch the florets by submerging them in boiling water for 30–60 seconds, then transfer immediately to an ice bath to stop the cooking. Drain well before assembling the salad.
If you want more easy summer salads, try this flavorful Soba Noodle Salad, or a hearty meal salad like the classic Cowgirl Salad. For picnic-friendly options, consider a Creamy Dill Potato Salad or a French Style Potato Salad.