You can’t go wrong with this classic salad at your next BBQ–plus it can handle the heat! Crunch broccoli and Honeycrisp apples paired with a sweet, creamy yogurt dressing and bacon. YUM!
This week it has been HOT here in Michigan–like high 80s. It’s totally getting me prepared to be pregnant in the summer….which I can admit I’m dreading. One thing I AM excited about, though, is summer cookouts. I love being able to marinade a protein or throw together random veggies to put on the grill for dinner.
When it comes to sides, I like to have different salad recipes on hand to whip up. This broccoli salad recipe has been in the family for years, but I wanted to switch it up a bit! Instead of mayo, yogurt is used to create a sweet, creamy dressing. Since I’ve been craving Honeycrisp apples, I added those for an extra crunch, plus sunflower seeds and raisins.
Did you know Michigan grows tons of agriculture?! Most people think of cherries, but apples are also very popular. Also, soy beans, peaches, potatoes, asparagus, berries and more. Plus we have vineyards galore–the Traverse City area is a beautiful wine country! During the summer, the farmers market is where it’s at! Even though apples are considered a fall fruit, I’m still enjoying Michigan apples now in the spring.
I am so honored to collaborate with the Michigan Apple Committee for this recipe. I know you’ll love this recipe, too. My favorite part about this salad is that it can hold up for DAYS. Yes, DAYS! I ate our last batch for 4 days and it wasn’t a bit soggy.
- 1 Honeycrisp apple seeded and chopped into bite sized pieces
- 1 large bunch of broccoli chopped into florets (or 12 ounce prepared bag)
- ½ cup chopped red onion
- ½ cup raisins
- ½ cup sunflower seeds
- 4 slices bacon cooked and crumbled
- ¾ cup plain yogurt
- 2 Tablespoons milk
- 2 Tablespoons apple cider vinegar
- ½ cup sugar or ¼ cup honey
- Salt & Pepper to taste
In a mason jar, add dressing ingredients. Whisk and refrigerate until ready to use.
Using a large bowl, add all salad ingredients, except bacon. Toss together. Slowly pour the dressing over the salad and allow to sit for 30-60 minutes.
Sprinkle with bacon before serving.
This will stay tasty for up to 3 days if covered in the refrigerator. It doesn’t get soggy.
For more delicious recipes, visit The Michigan Apple Committee Page!