This Broccoli Salad Recipe with creamy lemon dressing is one of the first and most loved recipes on my blog; an oldie but a goodie!
Broccoli Apple Salad is loaded with crunchy broccoli, crisp apples, chewy craisins, and toasted pecans. The creamy dressing brings everything together and it just works.
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Broccoli Salad Video
Watch Natasha make this easy Broccoli Salad. I hope you’re inspired to make and experience it for yourself! If you haven’t already, please subscribe to our and click on the bell icon so you’ll know every time we post a new video.
This Broccoli Apple Salad is my Mama-in-laws that has been a family favorite for years. All of the flavors work really well together. It also refrigerates really well overnight even after stirring in the dressing.
Ingredients for Broccoli Salad
This salad has a shortlist of ingredients but each is important for that It’s sweet, tart, and crisp flavor profile.
- Broccoli – we used 2 medium heads or about 1 lb of fresh broccoli.
- Carrot – should be peeled and grated or sliced on a julienne slicer
- Apple – any crisp, sweet apple will work
- Onion – use 1/4 cup finely chopped. Yellow, sweet onion or red onion will work
- Walnuts – toast on a skillet until fragrant and golden. You can substitute with pecans
- Dried Cranberries – craisins add a sweet tangy bite to the salad. You can substitute it with raisins.
The Best Creamy Dressing
This creamy lemon salad dressing combines real mayonnaise, sour cream, fresh squeezed lemon juice, sugar salt, and pepper. The sour cream lightens up this creamy dressing and the lemon adds a vibrant fresh flavor.
How to Make Broccoli Salad
- Toast walnuts on a dry skillet over medium heat, tossing frequently for 3-5 minutes, then transfer to a plate to cool.
- Combine salad ingredients – place all of your sliced, shredded and chopped salad ingredients into a mixing bowl.
- Make Dressing – stir together the salad dressing ingredients, adding lemon juice and sugar to taste.
- Toss and Serve – Add dressing to the salad to taste and stir until well coated in dressing.
Common Questions
It isn’t necessary at all to cook the broccoli in this salad and broccoli eaten raw is more nutritious. We also love the crunchiness and vibrant color it adds to the salad. When the florets are cut small, they are easy to chew and so satisfying!
Some readers have shared good results with blanch the broccoli to soften it a bit. If you blanch the broccoli, just be sure it is chilled and patted dry before adding to the salad.
Broccoli stems can be used in salad and we often do include them. Use a potato peeler to peel away the tough fibrous outer layer of the stem before using.
To make this a paleo broccoli salad, you can substitute the sugar with honey, adding it to taste.
Make-Ahead
This broccoli salad refrigerates well so if you’re lucky enough to have leftovers, it will still be delicious the next day. Be sure to cover tightly and refrigerate. The lemon dressing preserves the apples and slows down the browning process.
More Broccoli Recipes to Explore
Broccoli Apple salad is perfect for potlucks, BBQs, picnics, you name it. This salad has been well-loved by our family and readers for years and I hope it becomes a favorite for you as well.
Broccoli Salad Recipe with Creamy Lemon Dressing (VIDEO)
Ingredients
Ingredients for Broccoli Salad Recipe:
- 2 medium broccoli heads , (about 1 lb)
- 1 large carrot, grated or julienned
- 1 apple, cored and chopped
- 1/2 small red onion, (1/4 cup thinly sliced)
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup craisins or raisins
Ingredients for Creamy Lemon Dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 2 Tbsp lemon juice, (freshly squeezed)
- ½ Tbsp sugar, or add to taste
- ¼ tsp sea salt
- 1/8 tsp black pepper
Instructions
- Toast walnuts or pecans over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes then transfer to a cutting board and coarsley chop.
- Chop broccoli into bite-sized pieces, grate carrot, chop the apple and thinly slice onion, and transfer into a salad bowl. Add toasted pecans and dried raisins or cranberries.
- To make the creamy dressing, combine: mayonnaise, sour cream, lemon juice, sugar (to taste), salt and pepper. Mix well.
- Add dressing to taste or use the full amount like we do and toss to combine.
Nutrition Per Serving
Filed Under
This broccoli salad recipe was originally published in 2010 and here is the original photo. Thank you for making this salad famous with all of your fantastic reviews, and for sharing this recipe with the people you love!
Made this last night and I LOVE IT! I feel like I could eat this salad everyday:)
Isn’t it the best! I’m so glad you enjoyed it!
This is such a crunchy and tasty salad! The cranberries and pecans just put it over the edge and all the flavors work so well together!
Thank you for stopping by with your awesome feedback Jenn! I’m so glad you enjoyed it!
We loves this crunchy salad! I added extra craisins!
Yes!! So do we!
How far ahead can this salad be made? Should the dressing be added right before serving or can the total salad be made with dressing and stored in fridge?
Hi D! This broccoli salad refrigerates well so it will still be delicious in 5 hours and even the next day. The lemon dressing preserves the apples and prevents browning. So yummy!
I love you natashas keep doing what you doing so I can eat healthy and good
Thank you for that wonderful compliment!
Hi! Have you ever switched up mayo with Greek yogurt?
Hi Diane, you can make this broccoli salad with Greek yogurt. I recall several readers subbed sour cream for plain Greek yogurt or just regular plain yogurt and one said she used Greek yogurt instead of both sour cream and mayo and still enjoyed the recipe.
Looks Fabulous! Thank You for all you do. Love getting your recipes. They always turn out so great.
You’re very welcome, Sally!
Do you have any recipe books?
I don’t have a cookbook out yet, but it’s on my list of life goals.
Another amazing recipe!!! We added turkey, flax seed, celery, and mozzarella cheese! So good!
Sounds perfect! Thanks for your awesome review, Heidi.
So good this broccoli salad. Better than store bought. I made this just now and it tastes amazing. Can’t wait to try it tommorow. Even better ! I hope you will add more salad recipes!
Thanks for your suggestion and great feedback, Olivia. I always make salad recipes so watch out for more!
Absolutely love it! Way better than the store brought!
I’m so glad you enjoyed that, Chris!
OMG!!! Sooo delish …. Thanks so much for sharing.. Your recipes are wonderful….
You’re welcome, Debi! I’m so glad you enjoyed this recipe!
Natasha, I saw the video you made in 2016 about your parents’ huge garden. I’m interested to know how do they keep the birds, squirrels, and bugs away from the garden?
Hi Dena, they primarily use netting for things that are targeted by the birds and squirrels.
What do they use to keep the cabbages and other veggies safe from bug also?
Hi Dena, they use some sort of natural spray from our local Zamzows. I can’t remember the name but if you go to your local hardware or outdoor type store (like Zamzows), they can help – I find they are very knowledgeable usually for your specific location and know which bugs are troublesome for which plans. They steered us in the right direction.
This is sooo nummy!. However, it’s even better fridges for a while! Mmmmmm!
I’m so glad you enjoyed the broccoli salad!
Hi, sorry if this was already asked.. some of the reviews/ comments aren’t loading. I’d like to make this using both vegan sourcream and mayo. Would that work?
Hi Jennifer, I haven’t tested that but here is what one of our readers wrote “I used Vegan Mayo and Vegan Sour Cream and left out the sugar. It is delicious. Thank you for sharing your recipe!” I hope that helps.
Just finished making it for a potluck tomorrow. Used the vegan mayo and sourcream and added some sugar. wow… Will definitely be making this again. An amazing dish. Thank you!!!
You’re welcome! I’m so happy you enjoyed it, Jennifer!
For the person who asked about making it vegan, I made it with vegan mayo and vegan sour cream and it was delicious. I agree with what one person who also made it vegan said about leaving out the sugar, as it was too sweet.
That’s a nice tip, Susan. Thank you so much for sharing that with us.
This one is a winner! I changed very little, using half broccoli and half cauliflower (because that is what I had). I blanched both instead of using them raw. Also, I used fresh red grapes instead of the raisins (because I didn’t have raisins or craisins in the larder). For the rest, no changes whatsoever and it really turned out beautifully well. The recipe will be a keeper for sure! Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review, Angela!
You make everything
look so easy. Thanks for sharing
You’re so welcome! I’m happy our recipes are easy to follow and helpful!
I made this and at first felt the fresh squeezed lemon juice a little overpowering, but I added more than 1TB. of light brown sugar, plus a little milk, and then we loved it. The idea for brown sugar and milk was from another similar recipe. Will make this again, thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us!
wow this is gonna be super easy to make !!!! and delicious too !! and thanks a lot for sharing such a good recipe and not just that it’s super healthy to eat !
You’re welcome!
Très contente d’avoir vos recettes de salades aux brocolis demain je vais faire celle avec pommes et pacanes MERCI ! je suis sure que mes amis vont l’aimer
Thank you and I hope this salad becomes a new favorite for you.
It’s timely for our weekend gathering at the backyard. It only shows and confirms its being a well-loved recipe by the readers and family. It is just overwhelming how it came to every table outdoors. I’m excited for the gathering now.
I’m so happy to hear that! Thank you for sharing that with us!