Go Back

20-Minute Easy Broccoli Apple Salad

Kathleen R. Coffey
A vibrant and healthy salad featuring crisp broccoli, sweet apples, crunchy walnuts, and a creamy almond butter dressing.
Packed with fiber, good fats, and plant-based protein, this quick and easy recipe makes an excellent side dish or light meal for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Salad, Side Dish
Cuisine American, Healthy Fusion
Servings 6

Equipment

  • 1 Medium Pot (for blanching broccoli)
  • 1 Strainer or Colander (to drain broccoli)
  • 1 Salad Spinner (or clean kitchen towel, optional)
  • 2 Mixing Bowls (small for dressing, large for tossing salad)
  • 1 Whisk (for dressing)
  • 1 Chef's Knife (for chopping)
  • 1 Cutting Board
  • Measuring Cups & Spoons

Ingredients
  

  • 5 cups broccoli florets
  • 1 clove garlic
  • ½ teaspoon fine sea salt scant
  • ¼ cup almond butter
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons hot water
  • 2 medium apples chopped into bite-sized pieces
  • ½ small red onion thinly sliced
  • ½ cup candied walnuts or toasted walnuts
  • ⅓ cup crispy fried shallots pan-fried, optional
  • ¼ cup fresh chives chopped

Instructions
 

  • Prepare the Broccoli: Fill a medium pot with water and bring it to a rolling boil over medium-high heat.
    Add a generous pinch of fine sea salt to season the water, similar to how you would season pasta water.
    Once boiling, carefully add the broccoli florets and blanch them for 10–15 seconds only—just long enough to remove the raw taste while keeping them bright green and slightly crisp.
    Immediately transfer the broccoli to a bowl of ice water to halt the cooking process. This step locks in the vibrant color and prevents sogginess.
    Drain thoroughly using a strainer, and for best results, spin dry in a salad spinner or pat dry with a clean kitchen towel to remove excess moisture.
  • Make the Garlic Paste: Peel one fresh garlic clove and place it on a cutting board. Sprinkle a scant ½ teaspoon of fine sea salt over the garlic.
    Using the flat side of your knife, smash and chop the garlic repeatedly until it forms a smooth paste.
    This process not only releases intense flavor but also allows the garlic to blend seamlessly into the dressing, preventing sharp, raw bites.
  • Prepare the Dressing: In a small mixing bowl, combine the garlic paste with ¼ cup almond butter, 3 tablespoons fresh lemon juice, 1 tablespoon honey, and 2 tablespoons extra-virgin olive oil.
    Begin whisking slowly to incorporate the ingredients, then add 3 tablespoons of hot water gradually while whisking to achieve a creamy, smooth texture.
    Adjust seasoning to taste, adding more lemon for brightness or honey for a touch of sweetness. Set aside.
  • Chop the Apples and Onion: Core and chop two medium apples into bite-sized cubes, keeping the pieces relatively uniform for even distribution in the salad.
    If not serving immediately, place the chopped apples in a bowl of water mixed with a little lemon juice to prevent browning.
    Thinly slice ½ small red onion into delicate, paper-thin strips to balance the sweetness of the apples with a mild, sharp bite.
  • Prepare the Nuts and Shallots: Measure ½ cup of candied walnuts (or toasted walnuts if preferred).
    If candied walnuts are not pre-made, you can toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, or candy them quickly with a light coating of honey and sugar, followed by a short roast.
    For an added crunch and gourmet touch, prepare ⅓ cup of crispy shallots by thinly slicing peeled shallots and pan-frying them in oil until deeply golden brown.
    Drain on a paper towel, season lightly with salt, and set aside. This optional step elevates the flavor profile with a savory crisp.
  • Assemble the Salad: In a large salad bowl, combine the blanched and dried broccoli, chopped apples, and sliced red onion.
    Add most of the candied walnuts and crispy shallots, reserving a small portion of each for garnishing later.
    Drizzle a generous amount of the almond butter dressing over the mixture.
    Using salad tongs or clean hands, toss gently to ensure every piece is coated without bruising the apples or crushing the broccoli.
  • Final Garnishing & Serving: Transfer the tossed salad to a large serving platter or individual plates.
    Sprinkle the reserved candied walnuts and crispy shallots on top for added crunch.
    Finish with a light scattering of ¼ cup freshly chopped chives to bring freshness and a mild oniony aroma.
    Serve immediately for the best texture and flavor.
    If preparing ahead, keep the dressing separate and toss just before serving to maintain crispness.

Notes

  • Use fresh, bright green broccoli with tight florets for the best flavor and crunch.
  • Do not overcook broccoli; blanch only for 10–15 seconds to maintain texture and color.
  • Apples should be crisp and slightly sweet-tart (Honeycrisp, Fuji, or Pink Lady work well).
  • Dry broccoli thoroughly after blanching so the dressing coats evenly.
  • For advance prep, keep dressing and salad separate until ready to serve.
  • Candied walnuts add a sweet crunch, but toasted walnuts are a great alternative.
  • Crispy fried shallots add gourmet flair but can be substituted with store-bought fried onions.