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!
This is the best broccoli salad I’ve had in 30 years. An added bonus was my husband enjoyed it too!
I appreciated the picture showing large pieces of apple and your notes saying you liked bite sized pieces of broccoli.
I fixed it that way and it made a big difference in the taste and appearance!
Thank you for a great recipe!
Thank you for your great comments and feedback, Connie!
Wow, so yummy! I made it last night. Big hit with my hubby too. We both agreed that will be a regular rotation in our salads! I used currants because I didn’t have raisins or cranberries. Made it along with your chicken fritters which were also delicious.
That sounds like a wonderful combination. I love this salad with Chicken! Thanks for sharing, Claudia. I’m so glad you both love it and that it’s made it to the meal rotation list. 🙂
Hi, it was my son’s turn to make supper. So we had chicken kebabs with your salad. Wow, what a match. This is a winner for hot summer days. Thank you for all the yummy recipes. We are a big fan.
That sounds delicious! Thank you for sharing, so glad you enjoyed this recipe.
This is the BEST broccoli salad i have ever eaten. The only thing i changed was I used maple syrup rather than sugar and added in some sunflower seeds. Everyone loves it!
I’m so happy you enjoyed that. Thank you for sharing that with us, Stacey!
This was amazing! I used almonds, because that’s what I had on hand. Also added grape tomatoes and cucumber! Will def make this again, thank you!
You’re so welcome! I’m glad it was enjoyed. Thank you for the wonderful review.
Sue again! I used a combined package of cranberries and slivered almonds as there were no other options available, and I specifically used a Fuji apple in this recipe…all were delicious!
Hi Sue! 🙂 I’m glad it turned out delicious!
This is delicious! I added the zest of two lemons and at least one extra tablespoon of sugar, blending well with the basic dressing, then folding into the salad. The second day, the blend of flavors was perfect, and the salad was still crunchy and colorful 👍!
That wounds wonderful, Sue! Thank you for sharing with us. So glad you enjoyed this recipe.
I have never been more impressed with any website as yours for recipes. You are so easy to find recipes. You show and describe beautifully and your videos are both educational and enjoyable. I don’t think I’ve ever printed more recipes from a website as I have yours. You are uniquely talented and organized and thorough in your recipes even being thoughtful enough to “tip” on your equipment used.
Keep up the excellent work!!!!!
Thank you for your wonderful compliment, Cyndee! Your comment made my day!
What a wonderful salad! We all loved it. I substituted slivered almonds for the walnuts, and it was delicious. Thanks for this great recipe!
You’re welcome! I’m so happy you enjoyed it, Tricia!
Looks delicious! May I use plain Greek yogurt in place of the mayo and sour cream?
Hi Kristi, yes, 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.
I made this today as I was fed up with my boring salad and wanted to make something quick and tasty. I cheated I bought ready made salad and used greek yoghurt. Wow, this was tasty and quick to make during my 30 minute lunch break.
It really is the best salad for lunch! I’m so happy you enjoyed that, Hanna!
Very good. Making it for the 3rd time this summer
That is fantastic, I’m glad you always love this recipe!
Hi Natasha,
My husband and I LOVE this salad and make it frequently!
That’s just awesome! Thank you for sharing that with me, Betsie!
I don’t like mayonnaise or miracle whip, is there something else I can easily substitute for it in this recipe? Thanks
Hi Dena, yes, 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.
Yummy Salad. I have tried this recipe today. Absolutely love the taste of the raw broccoli in this salade. Your recipes are the best 👍🏼
Thanks for your good comments and feedback! I hope you’ll love all the recipes that you will try.
Oh, my goodness! Made the Broccoli Apple Salad tonight and decided to pair it with salmon. I doubled the creamy lemon sauce and poured the extra over the pan-sauteed salmon…HOLY COW! IT WAS AMAZING!! This is absolutely the BEST salad dressing…it goes with everything!
That’s so great! It sounds like you have a new favorite, Carol!
Every recipe I try from you is a hit!! I made this today and everyone enjoyed it. It was delicious! I will definitely make this again and again. Thanks for sharing this tasty salad
Love it! Thanks for sharing your good comments and review with us!
Made this and it was absolutely delicious. Family loved it. Can you make Copycat Cheesecake Factory spicy chicken sandwich, cheesecake factory nachos, their oreo cheesecake, their mac and cheese balls and their original cheesecake recipe please? Thanks! 🙂
I’m so glad you enjoyed this recipe Rhiannah! We love copy-cap recipes! Thank you so much for those suggestions!
Delicious! I added another tablespoon of lemon juice and left out the pepper to suit my taste. Addicting (in a good way) – I’ll probably be eating it all summer…
That’s so great! It sounds like you have a new favorite!
Absolutely delicious! I love the Craisins and the crunch of the pecans and broccoli 🥦 with the creamy dressing!
What a nice comment, glad you liked this recipe, Lindsey!