Salad:

4 cups broccoli florets, chopped

1 large Honeycrisp apple, diced

1/2 cup dried cranberries

1/2 cup chopped pecans or walnuts

1/4 cup red onion, finely diced

1/2 cup shredded sharp cheddar cheese

Dressing (suggested):

1/3 cup mayonnaise

1/4 cup sour cream

1 tablespoon honey

1 tablespoon apple cider vinegar or lemon juice

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In a large bowl, combine broccoli florets, diced Honeycrisp apple, dried cranberries, chopped nuts, red onion, and shredded cheddar cheese.
In a separate small bowl, whisk together mayonnaise, sour cream, honey, and apple cider vinegar (or lemon juice) until smooth.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serve cold as a side dish or light lunch.

Toss diced apples with lemon juice to prevent browning.

Substitute nuts or cheese to fit dietary preferences.

Add protein like grilled chicken or chickpeas for a fuller meal.

Store leftovers in an airtight container, refrigerated for up to 2 days.

Not recommended to freeze due to texture changes.