Start with fresh broccoli—either a head from the grocery store or pre-cut florets from the refrigerated section. I use about 4 cups of small florets when diced. The key here is size. Cut them smaller than you normally would for roasting, into pieces that are roughly the size of a grape or marble. Why? Because you're eating this raw, and smaller pieces are easier to eat and work better with the dressing. Wash the broccoli thoroughly under cool running water and pat dry with paper towels. Any excess moisture will dilute your dressing, so this step actually matters.

Cut your apples in half, remove the core with a sharp paring knife, then dice them into roughly ½-inch cubes. I use Gala apples because they're sweet, crisp, and hold together well. You want the pieces uniform so they distribute evenly throughout the salad. Here's a pro tip: cut your apples no more than 10-15 minutes before you're ready to add them to the dressing. Apples oxidize and turn brown quickly, and while it's not unsafe, it looks less appetizing. If you're prepping ahead, keep cut apples in a small bowl with a squeeze of lemon juice—the acid prevents browning.

While your apples rest, roughly chop your walnuts into medium-sized pieces. You want them substantial enough to provide texture, but not so large that you get huge chunks. Measure out your matchstick carrots and chop them to roughly the same length as your broccoli pieces. Finely chop your red onion—this is where restraint matters. You want just enough red onion for flavor without it taking over. I use about ¼ cup, finely minced. If you find red onion too sharp, soak your chopped pieces in cold water for 10 minutes, then drain before adding to the salad. This mellows the bite considerably.

In a small bowl, combine your Greek yogurt and mayonnaise. Use full-fat versions of both—this is what creates the luxurious texture that makes this salad craveable. Whisk them together until completely smooth, about 30 seconds of whisking. Add your apple cider vinegar and honey to the same bowl. The vinegar provides tang that balances the sweetness, while the honey adds depth and helps emulsify everything. Whisk again until well combined. Taste a tiny spoonful—it should taste slightly sweet, slightly tangy, and completely delicious on its own. This is your chance to adjust. If it tastes too sweet, add a few more drops of vinegar. If it's too tart, stir in a touch more honey. Add your salt and black pepper, then whisk one final time. You're looking for a smooth, cohesive dressing with no streaks of oil or yogurt.

In a large bowl, combine your broccoli, carrots, walnuts, raisins, and red onion. Pour your dressing over the top, then add your diced apples. Using a large spoon or silicone spatula, fold everything together gently but thoroughly. You want every piece of broccoli coated with dressing, but you're not trying to mash anything. Fold gently for about 1-2 minutes, making sure the dressing reaches all the way to the bottom of the bowl. Taste a bite. Adjust seasoning if needed—sometimes the apples vary in sweetness, and you might want to add a touch more salt or vinegar depending on what you used.

Cover your salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the texture to set. Honestly, I think this salad tastes even better after a few hours in the refrigerator—the flavors deepen and become more integrated. When you're ready to serve, give it a quick stir. You might notice some liquid at the bottom—that's normal as the apples and broccoli release moisture. Simply stir it back in. If it seems too loose, you can drain a bit of the liquid before serving.