Broccoli and Apple Salad is one of those recipes you fall in love with after the first bite. It’s fresh, crunchy, sweet, and a little tangy. The combination of broccoli, apple, bell pepper, and toasted nuts makes it truly special. Every mouthful gives you a nice mix of flavors and textures.
The first time I tried this salad was at a Thermomix demo. I was just there out of curiosity, but when the presenter made this salad in 5 seconds—yes, 5 seconds—I was amazed. I decided right there and then to get a Thermomix. It was that good. Of course, I haven’t received my Thermomix yet. But I couldn’t wait. I had to make the salad myself. So I did. Many times. The only difference? It takes me a bit longer since I chop everything by hand. But honestly, it’s worth the effort.
The Secret: Small, Crispy Pieces
The magic in this salad comes from chopping all the ingredients into small pieces. Tiny bits of raw broccoli, juicy apple, red bell pepper, and crunchy nuts. The size really matters—it gives you that perfect balance in every bite.
It’s also a clever way to eat more vegetables without feeling like you’re chewing on raw broccoli.
A Light and Tangy Dressing
The dressing is light but full of flavor. It has olive oil, a mix of fruit vinegar and balsamic cream vinegar , a touch of mustard, honey for sweetness, and just the right amount of salt and pepper.
It ties the salad together without weighing it down.
Toasted Nuts Take It Over the Top
What really makes this salad shine is the toasted pine nuts and chopped almonds. They add a rich, nutty crunch that balances the fresh ingredients beautifully. Sometimes I swap in walnuts or cashews instead—it always works.
How to Make It
- Toast the pine nuts in a dry pan until golden. Let them cool. Then chop the almonds roughly so they stay crunchy.
- Finely chop broccoli florets, red bell pepper, and apple into small, even pieces.
- In a small bowl, whisk together olive oil, fruit vinegar, balsamic cream vinegar, mustard, honey, salt, and pepper.
- Finally mix the chopped ingredients and the nuts with the dressing in a large bowl.
- Serve and enjoy!
Serving Ideas
- This salad is great on its own as a light lunch, or as a side dish with grilled chicken or fish. It also packs well for lunchboxes and picnics.
- You can even spoon it into a wrap with hummus for a quick, veggie-packed meal.
FAQ – Broccoli and Apple Salad
Can I make this salad ahead of time?
Yes! It stays great in the refrigerator for a few hours. Just keep the nuts separate and add them just before serving so they stay crispy.
Can I use frozen broccoli?
Fresh is best for this salad. Frozen broccoli tends to go soft. If you use it, steam lightly and cool completely—but the texture won’t be the same.
What can I use instead of pine nuts?
Walnuts, pecans, sunflower seeds, or cashews are all great alternatives.
This salad is a total win. It’s colorful, crunchy, and so easy to make. Once you try it, I bet it’ll become a regular on your menu too—just like it did for me!
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Broccoli and Apple Salad
Equipment
- 1 Bowl
Ingredients
- 300 g Broccoli florets (10 ½ oz)
- 1 Red bell pepper , cut into pieces
- 1 Apple red
- 30 g Pine nuts (1 oz)
- 60 g Almonds blanched (2 oz) roughly chopped
- 4 tbsp Olive oil Extra virgin
- 2 tbsp White vinegar
- 2 tbsp Balsamic cream vinegar
- 1 tbsp Honey
- 2 tsp Mustard
- 1 tsp Salt
- ½ tsp Pepper black
Instructions
- In a dry pan, toast the pine nuts until golden. Chop the almonds roughly.
- Finely chop the broccoli, bell pepper, and apple into small pieces. You want tiny, crisp bits in every bite.
- In a small bowl, whisk together the olive oil, fruit vinegar, white balsamic, honey, mustard, salts, and pepper.
- In a big bowl, combine the chopped veggies, apple and nuts. Pour over the dressing. Mix well.
Enjoy!
