12 oz fresh broccoli florets, trimmed

1 large Honeycrisp apple, chopped

¼ cup red onion, finely chopped

¼ cup dried cherries, cranberries, or raisins

½ cup roasted almonds, slivered or sliced

¼ cup crumbled blue cheese (or shredded sharp cheddar)

For the Dressing:

⅓ cup extra virgin olive oil

¼ cup freshly squeezed lemon juice

3 tablespoons pure honey

2 tablespoons whole grain mustard

1 tablespoon mayonnaise (optional)

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

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Prepare the Dressing:
In a medium bowl, whisk together olive oil, lemon juice, honey, mustard, mayonnaise (if using), garlic powder, onion powder, salt, and pepper until smooth. Adjust seasoning to taste. Chill until ready to use.
Combine Salad Ingredients:
In a large bowl, mix broccoli florets, chopped red onion, diced apple, and dried fruit.
Add Dressing:
Pour the prepared dressing over the salad and toss to coat all ingredients evenly. Cover and refrigerate for several hours or overnight to allow flavors to meld.
Finish the Salad:
Just before serving, gently fold in roasted almonds and crumbled blue cheese. Serve chilled and enjoy!

Honeycrisp apples are preferred for their sweet-tart flavor and crisp texture. Other firm apple varieties like Fuji or Gala work as well.
To prevent apple browning, toss pieces with a small amount of lemon juice immediately after chopping.
For a nut-free version, substitute roasted pepitas or sunflower seeds for almonds.
Blue cheese can be swapped with shredded sharp cheddar for a milder taste.
Salad can be made ahead, but add nuts and cheese right before serving to maintain crunch and freshness.