Apple Broccoli Cauliflower Salad

I can still smell the lemon and toasted almonds from the first time I tossed this Apple Broccoli Cauliflower Salad on a chilly Sunday afternoon — the kitchen table strewn with a cutting board, stray cranberries, and a mug of tea. At home I often worry that a gluten-free meal will feel fussy or take forever, but this salad has always been the answer: quick, forgiving, and reliably bright. If you love easy, make-ahead salads, you might also like my take on a chicken broccoli bake for another cozy weeknight dinner.

A Quick Look at This Apple Broccoli Cauliflower Salad Recipe

This Apple Broccoli Cauliflower Salad sings with crisp broccoli and cauliflower, sweet-tart apple, and a creamy lemony dressing — simple flavors that comfort without fuss. It’s a texture-lover’s dream: crunchy vegetables, chewy cranberries, and the satisfying snap of roasted almonds. The dressing is easy to whisk together and keeps the salad bright, making it a reliable make-ahead choice for gluten-free home cooking. If you want something that travels well, stays good for a few days, and still feels like a treat, this is the one to keep in your rotation.

Ingredients You’ll Need for Apple Broccoli Cauliflower Salad

Below I’ve grouped everything so you can glance quickly, shop confidently, and avoid surprises at the counter. Everything here is naturally gluten-free — just choose labeled gluten-free packaged items if you’re buying pre-roasted nuts or dried fruit.

Essentials

Trusted gluten-free essentials

4–5 cups broccoli florets, chopped (about 1 medium head)
2½–3 cups cauliflower florets, chopped (about 1 small head)
1 medium apple, diced (I like Fuji, Honeycrisp, or Gala for balance)
½ small red onion, finely diced (or 2–3 tablespoons minced for milder onion flavor)
2 celery ribs, diced (for crunch and a hint of freshness)
2–3 green onions, thinly sliced (scallions for mild oniony brightness)
½ cup dried cranberries (choose sweetened or unsweetened based on preference)
½ cup roasted almonds, roughly chopped (or toasted slivered almonds)
¾ cup mayonnaise (use a gluten-free label; I often choose avocado oil mayo for flavor)
¼ cup olive oil or avocado oil (keeps dressing silky)
3 tablespoons lemon juice (fresh is best for brightness)
2 teaspoons honey (or maple syrup for a vegan option)
1 teaspoon garlic powder
½ teaspoon fine salt
¼ teaspoon black pepper

Optional but common:

½ cup feta cheese, crumbled (optional — omit or use a dairy-free feta for vegan)

Optional Add-ons

(Simple extras that add comfort or flavor)

Sunflower seeds or pumpkin seeds for a nut-free crunch
Chopped fresh herbs like parsley or dill for more freshness
A sprinkle of smoked paprika if you want a hint of warmth
Shredded carrot for extra color and sweetness
A splash of apple cider vinegar for a sharper tang in the dressing

Substitutions and Shortcuts

(Home-cook friendly swaps that keep things easy)

Mayo swap: Use plain Greek yogurt (full-fat for creaminess) or plant-based mayo for vegan; both are naturally gluten-free.
Nuts: If someone in the house has a nut allergy, use roasted, salted sunflower seeds or toasted pumpkin seeds.
Cheese: Omit feta for vegan or dairy-free diets; try a dairy-free crumbled cheese if you want a similar tang.
Apple: Pear works well if apples are out of season. Choose a firmer pear so it doesn’t get mushy.
Pre-chopped veggies: Many grocery stores sell pre-cut broccoli and cauliflower florets — super time-saving. Just check they’re labeled gluten-free.
Dressing shortcut: Use store-bought lemon mayonnaise (gluten-free) and whisk in honey, garlic powder, and olive oil to speed things up.

How to Make Apple Broccoli Cauliflower Salad Step-by-Step

I like to keep this process calm and tidy. There’s no perfect here — just pleasant chopping, simple mixing, and an easy fridge rest to let the flavors settle.

Prepare the dressing first so the flavors have time to mellow. In a small bowl, whisk together ¾ cup mayonnaise, ¼ cup olive oil (or avocado oil), 3 tablespoons fresh lemon juice, 2 teaspoons honey (or maple syrup), 1 teaspoon garlic powder, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Taste and adjust — if you like it tangier, add a little more lemon; if it needs sweetness, another small pinch of honey will do. Set aside.
Chop the vegetables and fruit. Roughly chop 4–5 cups broccoli florets and 2½–3 cups cauliflower florets into bite-sized pieces. Dice 1 medium apple (leave the skin on for color and fiber), finely dice ½ small red onion, and slice 2–3 green onions thinly. Dice 2 celery ribs into small pieces so they blend easily into a forkful.
Combine the salad base in a large bowl. Add the broccoli, cauliflower, diced apple, red onion, celery, green onions, ½ cup dried cranberries, ½ cup roasted almonds, and, if using, ½ cup crumbled feta. Gently toss so everything is evenly distributed — you don’t need to pulverize anything, just make sure every spoonful has a mix of textures.
Dress the salad. Pour the dressing over the salad ingredients and use a large spoon to fold gently until the vegetables and fruit are evenly coated. Be tender — you want to keep the florets intact for that wonderful crunch.
Let it rest. For optimal flavor, cover and refrigerate the salad for about 30 minutes. This resting time allows the lemon and honey to soften the raw edge of the vegetables and meld the flavors. If you’re in a hurry, you can serve right away; it will still be fresh and delicious.
Final taste and serve. Before serving, give the salad a gentle toss and taste for seasoning. Add a pinch more salt or a splash more lemon juice if you need it. Garnish with an extra handful of chopped almonds or a few green onion slices for a pretty finish.
Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days. The apples and vegetables will soften a bit over time, but the flavors stay nicely developed. If you want to preserve crispness longer, keep the dressing separate and toss just before serving.

Tips to keep you confident:

Use a sharp knife for clean apple slices — dull blades bruise fruit and make chopping slower.
If you’re making this for a potluck, chop everything the night before, store in separate containers, and toss together an hour before serving.
Don’t worry about “perfect” size — roughly chopped is homey and forgiving.

Common Mistakes to Avoid

Mistakes are part of cooking — they teach us how a dish wants to be treated. Here are a few common missteps with this salad and how to avoid them so you can feel more relaxed at the counter.

Mistake 1: Dry, under-dressed salad

Not using enough dressing or not mixing it through will leave the salad feeling dry. Make sure you have a full ¾ cup mayo base and toss gently but thoroughly so the lemony dressing reaches every forkful.

Mistake 2: Over-mixing and bruising the ingredients

Vigorous stirring can break down the florets and apple, making the salad mushy. Fold gently with large spoonfuls and stop when things look evenly coated.

Mistake 3: Swapping too many ingredients at once

Changing multiple components (like swapping the apple for a soft pear and replacing almonds with seeds) can alter texture and flavor balance. Make one change at a time so you know how it affects the final salad.

Serving Suggestions for Apple Broccoli Cauliflower Salad

This salad feels like a small celebration on the table — bright, comforting, and easy to share. It plays well with plain proteins and cozy sides, and it’s a great way to add vegetables to lunches and weeknight dinners.

Simple family meal pairing

Serve the salad alongside roasted chicken breasts or a pan-seared salmon fillet for a simple, weeknight-friendly plate. The creamy dressing pairs beautifully with mild proteins and helps round out the meal.

Comfort-style picnic or potluck

Bring this salad to a potluck and it’ll disappear. Lay it next to warm cornbread (gluten-free mix) and a bowl of quinoa or a simple bean salad for an unfussy, comforting spread.

Light lunch or sandwich side

Spoon the salad next to gluten-free sandwiches or use it as a crunchy side to a grain bowl. It’s also lovely on its own with a slice of toasted gluten-free bread or a scoop of cottage cheese for a light, satisfying lunch.

Conclusion

I hope this Apple Broccoli Cauliflower Salad becomes one of the easy, reliable dishes you reach for when you want something wholesome and comforting. It’s forgiving, keeps well, and offers that satisfying mix of textures that makes every bite interesting — a true weeknight hero for gluten-free home cooking. For another take on a lemon-forward version and extra inspiration, I like this Apple Broccoli Cauliflower Salad with Lemon from The Real Food Dietitians which shares a similar bright dressing and helpful tips.

FAQs About Apple Broccoli Cauliflower Salad

Can I make the Apple Broccoli Cauliflower Salad vegan?

Yes — swap the mayonnaise for a vegan mayo and use maple syrup instead of honey. Omit the feta or choose a plant-based alternative. The texture and overall flavor will stay very similar and still delightfully creamy.

How can I keep the Apple Broccoli Cauliflower Salad from getting soggy?

To avoid sogginess, chop the veggies to similar sizes and don’t over-dress them. If you want maximum crunch, store the dressing separately and toss just before serving. Also, use firm apples (like Honeycrisp or Fuji) that hold up well in the fridge.

Will the Apple Broccoli Cauliflower Salad be safe for nut allergies?

Yes, simply replace the roasted almonds with roasted sunflower seeds or pumpkin seeds. Both give a lovely crunch without changing the salad’s character. Make sure any packaged seeds are labeled gluten-free if cross-contamination is a concern.

Can I freeze leftovers of Apple Broccoli Cauliflower Salad?

I don’t recommend freezing this salad. The fresh crunch of the broccoli, cauliflower, and apple changes when frozen and thawed — they’ll become soft. It keeps well in the fridge for up to 4 days in an airtight container.

How do I adjust the seasoning for a larger batch of Apple Broccoli Cauliflower Salad?

When scaling up, increase the dressing ingredients proportionally, but taste as you go. Lemon and salt may need slight adjustments depending on apple sweetness and how much feta you include. I usually make the dressing, mix half into the salad, taste, and add more if it needs brightness or creaminess.