Equipment Needed
- A sharp chef’s knife
- A large mixing bowl
- A small bowl or jar for dressing
- A whisk or fork
- Measuring cups and spoons
Step-by-Step Instructions
First, we tackle the broccoli. I pour myself a cup of coffee, put on some music, and get chopping. You want the florets quite small, about the size of a grape. I’ve found that including some of the tender part of the stem, peeled and diced, adds wonderful texture and reduces waste. It all goes into my biggest, sunniest-looking mixing bowl. Then, I core and dice the apple. Here’s a real-life tip: I do this right before I’m ready to mix the salad. The first time I made this, I diced the apple at the start, and by the time I finished prepping the broccoli, it had already started to brown. Now, it’s the very last prep step before assembly.
Next, it’s time for the dressing. In a small jar (because I hate doing extra dishes), I combine the mayonnaise, Greek yogurt, apple cider vinegar, and honey. I add a big pinch of salt and several cranks of fresh black pepper. Then, I seal the lid and shake it like a Polaroid picture until it’s smooth and creamy. The smell when you open the jar is incredible—tangy, sweet, and bright. I always do a quick taste here; sometimes I add another tiny drizzle of honey if my apple isn’t super sweet, or a pinch more salt to make the flavors pop.
Now for the best part: bringing it all together. I pour the diced apple and the dried cranberries over the waiting broccoli. The cranberries look like little jewels scattered over a green and white landscape. I give the dressing one more shake and pour about three-quarters of it over the salad. Using a large spoon and a gentle folding motion, I mix everything until it’s just combined. The goal is to coat everything lightly without crushing the broccoli.
Finally, the patience test. I cover the bowl and pop it in the fridge for at least 30 minutes. I learned this timing the hard way. The first time, I served it immediately, and while it was good, the flavors hadn’t mingled. That chilling time is non-negotiable. It allows the broccoli to relax just a bit, the cranberries to plump up with the moisture, and the apple’s sweetness to seep into every bite. When I pull it out, I give it a stir, check the consistency, and add the remaining dressing if it needs it. That’s when I take my first official taste, and it’s always perfect. (See the next page below to continue…)