This vibrant apple salad is a refreshing medley of crisp Honeycrisp apples, crunchy celery, juicy grapes, toasted pecans, and chewy dried cranberries, all tossed in a light, tangy dressing. It’s a versatile dish that works beautifully as a side for roasted meats, a light lunch, or a festive addition to holiday spreads. The combination of textures and flavors makes every bite exciting—sweet, savory, nutty, and fresh. It’s easy to make, easy to love, and endlessly adaptable.
Ingredients (Serves 6):
- 4 large Honeycrisp apples, cored and diced
- 1 tablespoon lemon juice (to prevent browning)
- 2 ribs celery, thinly sliced
- 1 cup red seedless grapes, halved
- ½ cup chopped pecans, toasted
- ½ cup dried cranberries
- ⅓ cup mayonnaise
- 1½ tablespoons brown sugar
- Salt and black pepper, to taste
Instructions:
1. Prep the Apples
- Wash, core, and dice the Honeycrisp apples into bite-sized pieces.
- Toss them in a large bowl with the lemon juice to prevent browning and add a bright, tangy note.
2. Toast the Pecans
- In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes, stirring frequently until fragrant and lightly browned.
- Remove from heat and let cool.
3. Chop and Combine
- Slice the celery thinly and halve the grapes.
- Add the celery, grapes, toasted pecans, and dried cranberries to the bowl with the apples.
4. Make the Dressing
- In a small bowl, whisk together the mayonnaise and brown sugar until smooth.
- Season with a pinch of salt and black pepper to balance the sweetness.
5. Toss the Salad
- Pour the dressing over the apple mixture and gently toss until everything is evenly coated.
- Taste and adjust seasoning if needed.
6. Chill and Serve
- Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with extra pecans or a sprinkle of fresh herbs like parsley if desired.
Tips & Variations:
- Make it lighter: Substitute half the mayo with plain Greek yogurt for a tangier, lower-fat version.
- Add cheese: Crumbled feta or goat cheese adds a creamy, savory contrast.
- Swap the nuts: Use walnuts, almonds, or sunflower seeds for a different crunch.
- Add protein: Toss in shredded rotisserie chicken for a complete meal.
- Make ahead: This salad holds up well for up to 2 days in the fridge—just keep the pecans separate until serving to maintain crunch.
Why You’ll Love This Salad:
- Crisp, colorful, and full of texture
- Naturally gluten-free and easy to adapt
- Perfect for potlucks, picnics, or holiday tables
- Comes together in under 20 minutes
- A refreshing balance of sweet and savory
Would you like a printable version of this recipe or a fall-inspired variation with cinnamon and maple dressing?