A broccoli Waldorf salad is a really delicious combination of broccoli, apples and carrots in a creamy mayo yogurt dressing. This stays crisp and delicious and is so simple to make.
What is a broccoli Waldorf salad?
A classic Waldorf salad is typically a fruit and nut salad made with apples and celery, chopped nuts, and served on a bed of lettuce.
This is a fun take on a Waldorf, a broccoli apple salad made with raw florets, shredded carrots, dried cranberries or raisins, red onion, and toasted walnuts.
This broccoli apple salad with a yogurt dressing is the best of all worlds. Texture from the crunchy broccoli and toasted nuts, creamy from the dressing, with hints of sweetness from the dried fruit. SO good!
Why should I make a broccoli apple salad?
It’s healthy, with lots of antioxidants, vitamins and fiber from the combination of veggies and fruits.
Broccoli apple salad is so easy to make, with no cooking required for the broccoli. Plus the raw broccoli florets give such a great crunch.
Kids and adults alike will love this, and the salad holds up really well over a couple days in the fridge.
The ingredients you need:
Broccoli: raw and cut into bite sized florets
Carrot: shredded using a cheese grater or food processor
Red Apples: I like using red apples for that sweetness, but you can use your preferred type.
Walnuts (or pecans): I had walnuts on hand so I used those, and I toasted them first because it really enhances their flavor.
Red onion: Just a little bit of finely diced onion
Dried cranberries or raisins
For the dressing:
Yogurt: You can use regular plain yogurt or Greek yogurt, I used plain.
Mayonnaise: Use light mayo to make this a little lighter
Apple Cider Vinegar: This adds some acidity and also plays nicely off of the apples in the salad
A pinch each of sugar, salt and pepper.
How to make the best broccoli potluck salad:
It couldn’t be easier, you don’t even need to cook the broccoli
- Make the salad by cutting the broccoli into florets and adding them to a large bowl as well as the shredded carrot, diced apples, toasted nuts, red onion and raisins/cranberries.
- Mix the above ingredients together really well and make your dressing by whisking together all the dressing ingredients.
- Pour the dressing all over the salad before serving and mix to coat evenly. Enjoy!
How to toast walnuts or pecans:
To toast the nuts, just preheat oven to 350 F (180C) and spread the whole nuts out onto a pan. Place in the oven for 8 minutes, then immediately remove from the pan so they don’t continue to cook. Let cool completely before chopping.
Storing leftover broccoli apple salad:
Because this is made with raw florets, it won’t wilt easily. Leftovers will last 2-3 days tightly covered in the fridge. If you want to extend the life of the salad, or make it in advance, store it without adding the dressing, and store the dressing separately. Dress right before serving.
No! I personally love the crunch and flavor nuts give a salad, but if you don’t have them, are allergic, or don’t like them just leave them out. You could also add pumpkin seeds or sunflower seeds as an alternative.
No! The beauty of this broccoli salad is that it’s made with raw broccoli florets, reducing prep time by a lot. The raw broccoli is also what holds up so well to the creamy dressing.
I think the mayo is pretty essential to give you a creamy coating to the salad. I used light mayo, but regular or light will do just fine.
Yup! The crunch of the broccoli holds up well to refrigeration for up to 2-3 days tightly covered. You could also prepare the salad and dressing separately and just add a little dressing at a time to whatever portion of the salad you’re eating to lengthen the quality of the salad.
If you liked this recipe, you might like:
Broccoli Waldorf Salad
- 2 medium broccoli heads, raw and cut into florets
- 1 large carrot, grated
- 2 red apples, chopped into small cubes
- 1/2 cup toasted walnuts or pecans see notes
- 1/2 red onion, finely diced
- 1/2 cup dried cranberries or raisins
For the dressing:
- 2/3 cup yogurt 6 oz, 170g
- 1/2 cup light mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- pinch white sugar
- pinch salt
- pinch black pepper
- Add the broccoli, carrot, apples, toasted nuts, and onion to a large bowl, and toss to mix well.
- In a small bowl, add all the dressing ingredients and whisk until evenly combined.
- Pour the dressing all over the salad, and toss to combine.Enjoy!