This Apple Salad is fall in a bowl—bright, crunchy, creamy, and irresistibly fresh. With Honeycrisp apples, juicy grapes, crisp celery, toasted pecans, and dried cranberries tossed in a lightly sweet-tangy yogurt dressing, it’s perfect for holidays, potlucks, or a cozy weekday lunch.
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
Ingredients
- Salad:
- 2 large Honeycrisp apples, chopped (leave peel on)
- 1 cup red or green seedless grapes, halved
- 1 cup celery, thinly sliced
- 1/2 cup pecans, toasted and roughly chopped
- 1/3 cup dried cranberries
- Dressing:
- 1/3 cup plain Greek yogurt (or mayo for classic style)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon lemon juice (freshly squeezed)
- Pinch of salt
- Optional Additions:
- A sprinkle of blue cheese or feta
- Sliced green onions
- A dash of cinnamon or nutmeg for fall flair
Instructions
- Toast the pecans (optional but recommended): Place pecans in a dry skillet over medium heat. Stir frequently for 4–5 minutes until fragrant. Let cool.
- Make the dressing: In a small bowl, whisk together the yogurt, honey, lemon juice, mustard (if using), and salt until smooth.
- Chop the salad ingredients: Dice apples, halve grapes, slice celery, and chop the pecans.
- Combine: In a large bowl, mix the apples, grapes, celery, cranberries, and pecans. Pour dressing over and gently toss until coated.
- Chill (optional): Let the salad sit in the fridge for 20–30 minutes before serving to let the flavors meld.
- Garnish with extra cranberries, pecans, or cheese if desired. Serve chilled or at room temperature.
