Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans & Dried Cranberries

Description

This crisp and refreshing apple salad combines sweet Honeycrisp apples, juicy grapes, crunchy celery, buttery pecans, and chewy dried cranberries. A creamy honey-lemon dressing brings everything together for a delicious side dish, light lunch, holiday salad, or potluck favorite.

Ingredients

For the Salad

• 4 large Honeycrisp apples, cored and diced
• 1 cup seedless red grapes, halved
• 2 celery stalks, thinly sliced
• ½ cup pecans, roughly chopped
• ½ cup dried cranberries
• 1 tbsp fresh lemon juice

For the Dressing

• ⅓ cup mayonnaise
• 2 tbsp plain Greek yogurt
• 1½ tbsp honey
• 1 tbsp fresh lemon juice
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. Wash, dry, and core the apples. Cut them into bite-sized cubes, leaving the skin on for extra color and crunch.
2. Immediately toss the apples with 1 tablespoon lemon juice to help prevent browning.
3. Halve the grapes and thinly slice the celery.
4. For extra flavor, toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Allow them to cool.
5. In a small bowl, whisk together mayonnaise, Greek yogurt, honey, lemon juice, salt, and black pepper until smooth.
6. Place the apples, grapes, celery, pecans, and dried cranberries in a large bowl.
7. Pour the dressing over the mixture and gently toss until everything is evenly coated.
8. Cover and refrigerate for at least 30 minutes.
9. Give it a gentle stir before serving and garnish with a few extra pecans and cranberries.

Nutrition

Approx. per serving, based on 6 servings:

• Calories: 200–230 kcal
• Protein: 2–3 g
• Carbohydrates: 25–30 g
• Fat: 10–12 g
• Fiber: 3–4 g
• Sugar: 18–22 g
• Sodium: 180–250 mg

Nutrition is an estimate and varies with the dressing and portion sizes.

Health Benefits

• Apples: Provide fiber, vitamin C, and antioxidant plant compounds.
• Grapes: Add antioxidants and natural sweetness.
• Celery: Provides crunch, hydration, and fiber.
• Pecans: Provide healthy unsaturated fats and minerals.
• Lemon: Adds vitamin C and helps keep the apples from browning.
• Greek yogurt: Adds a little extra protein and calcium to the dressing.

Pro Tips

• Use firm, crisp apples so they hold their texture.
• Toasting the pecans makes the salad noticeably more flavorful.
• Prepare the apples and dressing separately if making the salad ahead, then combine shortly before serving to preserve the crunch.
• For a lighter dressing, use more Greek yogurt and less mayonnaise.
• You can substitute walnuts or sunflower seeds for pecans.

Q&A

Q: Can I make this salad ahead of time?
Yes. It can be prepared up to about 24 hours ahead and kept refrigerated.

Q: Can I use a different type of apple?
Absolutely! Fuji, Pink Lady, Gala, or another crisp apple works well.

Q: Can I make it without mayonnaise?
Yes. Use plain Greek yogurt as the main dressing base.

Q: Can I add protein?
Yes. Diced grilled chicken, turkey, or chickpeas can turn it into a more filling meal.

Q: How long do leftovers last?
Store covered in the refrigerator for up to 3 days. The salad is best enjoyed fresh and does not freeze well.