Harvest Broccoli Salad – a seasonal spin on classic broccoli salad! Perfect for fall or an easy make-ahead Thanksgiving side dish.
Harvest Broccoli Salad
Fresh broccoli, crispy prosciutto, honey crisp apples, dried cranberries, and crunchy pecans combined with a delicious creamy dressing. Add this broccoli salad to your holiday table this year! It’s fresh, flavorful, and so easy to make-ahead. A fall-favorites spin on traditional broccoli salad, I especially love the addition of the honey crisp apples and the crispy prosciutto.
Ingredients for Harvest Broccoli Salad
- Broccoli – trim florets from heads of broccoli and cut into bite-sized pieces. See tips below about cleaning and drying the broccoli.
- Prosciutto – crispy bits of prosciutto add an extra layer of flavor to the salad.
- Apple – honey crisp are the perfect blend of sweet and tart and the firm texture hold up well in the salad.
- Dried Cranberries – a classic addition!
- Pecans – the pecans pair nicely with the rest of the ingredients and give the salad added texture and crunch.
- Red Onion – a small amount of finely diced red onion.
- Creamy Dressing – Mayonnaise, Apple Cider Vinegar, Sugar, Kosher Salt, and Freshly Ground Black Pepper
How to Make Harvest Broccoli Salad
- Start by rinsing and drying broccoli well. See section below on how to clean the broccoli florets.
- Lightly fry prosciutto in non stick pan and chop.
- Combine broccoli with apples, prosciutto, cranberries, pecans, and red onion.
- Add dressing and stir to coat.
- Cover and refrigerate for at least one hour and up to two days.
Preparing the Broccoli
For the best flavor in the salad, you want the broccoli to be fresh, clean, and dry so it doesn’t water down the dressing. Use a salad spinner to achieve the best results. Start with fresh broccoli heads and trim into bite-sized florets. Add florets to a salad spinner basket and fully submerge the broccoli in water and swish around. Lift out basket and discard water 2-3 times or until water looks clean. Spin the broccoli dry in the salad spinner. Then add broccoli to a paper towel lined baking sheet to air dry completely.
More Fall Side Dish Recipe
- Make-Ahead Mashed Potatoes
- Corn Casserole
- Homemade Green Bean Casserole with Crispy Fried Onions
- Creamy Baked Mac and Cheese
Harvest Broccoli Salad
Ingredients
- 1 teaspoon olive oil
- 4 oz prosciutto
- 8 cups broccoli florets washed, dried, and trimmed into 1 inch pieces
- 1 honey crisp apple diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/3 cup red onion diced small
Dressing
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Use a salad spinner to wash and dry broccoli florets. Then spread broccoli on a paper towel lined sheet pan to air dry while preparing other ingredients. Prepare dressing, see below for instructions.
- In a large non-stick skillet, heat olive oil over medium heat. Add prosciutto in a single layer, cooking in batches as needed, and gently fry until light golden brown. Transfer to a paper towel lined plate to cool. Once cool and crispy, dice prosciutto.
- In a large bowl, combine broccoli, prosciutto, apples, cranberries, pecans, and red onions. Toss well with dressing. Cover tightly and refrigerate to let dressing absorb for at least 1 hour. Can be made up to two days ahead. Stir well before serving.
Dressing
- Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Nutrition
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