Prepare the Broccoli:
Start by washing the broccoli thoroughly. Cut it into bite-sized florets and steam or blanch them briefly in boiling water for about 1-2 minutes, just enough to brighten the color while keeping them crisp. Immediately transfer the broccoli to an ice bath (a bowl of ice water) to stop the cooking process. Drain and set aside.
Dice the Apple:
Core and dice the Honeycrisp apple into small pieces. There’s no need to peel the apple, as the skin adds a lovely texture and additional nutrients. Toss the diced apple with a little lemon juice to prevent browning.
Combine the Salad Ingredients:
In a large mixing bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped nuts, and finely diced red onion. If you’re using cheddar cheese, add it at this stage as well.
Dress the Salad:
For a simple and delicious dressing, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey (or maple syrup for a vegan option), a pinch of salt, and a dash of pepper. Pour this dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
Chill and Serve:
