Apple Broccoli Salad with Walnuts Recipe

A tasty, healthful broccoli salad with chopped apples, bacon, walnuts, dried cranberries, red onion, and a creamy dressing! Serve it at family gatherings year-round!  


Broccoli Salad: – 4 to 8 strips thick cut bacon cooked and chopped* – 6 cups broccoli florets 2 large heads, chopped – 1/2 cup red onion finely chopped – 1 cup raw walnuts chopped – 2/3 cup dried cranberries or raisin – 2 apples peeled, cored, and chopped (about 3-4 cups)** Broccoli Salad Dressing: – 1/2 cup mayonnaise – ½ cup plain Greek yogurt 1 (5.3-oz. container)*** – 3 Tbsp pure maple syrup**** – ⅓ cup rice vinegar apple cider vinegar, or lemon juice – ¾ tsp sea salt to taste


Place bacon pieces in a large nonstick skillet over medium-high heat. Cook until bacon is crisp, flipping every two minutes.   

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Transfer bacon to a paper towel-lined dish to cool. Chop and reserve bacon after cooling.  

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Slice broccoli heads into tiny florets after washing in warm water. Boil broccoli florets before cooking if you don't like raw broccoli.  

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First, boil a full pot of water, then add the chopped broccoli. Let the broccoli sit in boiling water for 30-60 seconds, or until the florets turn brilliant green.   

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Drain broccoli into a colander and place in an ice bath to stop cooking and cool. Skip blanching and eat raw broccoli for crisp.  

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Put broccoli in a big bowl whether you blanch it or not. In the big mixing bowl, add chopped bacon, red onion, walnuts, dried cranberries, and apples.  

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Mix the broccoli salad dressing ingredients (mayonnaise, Greek yogurt, pure maple syrup, rice vinegar, and sea salt) in a small bowl.  

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Coat broccoli salad with dressing. Season broccoli salad with sea salt or lemon juice.Broccoli salad can be eaten immediately or refrigerated 3-5 days.  

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