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

I just have to say it—this Apple Salad is fall in a bowl. Bright, crisp Honeycrisp apples, juicy grapes, crunchy celery, buttery toasted pecans, and sweet-tart dried cranberries all tossed in a light, creamy dressing… it’s the kind of dish that makes you go back for seconds (and maybe even thirds). Whether you’re serving it for lunch, brunch, or your holiday table, this salad is fresh, colorful, and completely irresistible.

And hey—thank you for being here! It means so much that you’re spending time in your kitchen with one of my recipes. If you’d love to get seasonal favorites like this one sent straight to your inbox, subscribe below and never miss a bite.

What Is Apple Salad?

Apple salad is a refreshing, lightly creamy fruit-and-veggie combo that hits every texture and flavor note: sweet, tart, crisp, creamy, and crunchy. It’s often inspired by classic Waldorf salad, but this version keeps it modern with Honeycrisp apples (the star!), toasted pecans, and a sweet-tangy dressing that ties it all together.

It’s light enough for lunch, pretty enough for holidays, and cozy enough for a weekday side dish.

Why You’ll Love This Apple Salad

• Naturally gluten-free and vegetarian
• No cooking required—just chop, toss, and serve
• Super fresh and crunchy with balanced sweetness
• Easily customizable with add-ins or swaps
• Looks beautiful on the table!

What Does It Taste Like?

This salad is the perfect mix of flavors and textures. You’ve got the crispness of fresh apples and celery, the juiciness of grapes, the chewiness of cranberries, and the nutty crunch of pecans. The dressing is creamy but light—just a whisper of tang from yogurt or mayo, sweetness from honey or maple syrup, and a touch of lemon to keep everything bright.

One bite and you’ll know: this is not your average fruit salad.

Benefits of Making This Recipe

• Quick & easy (10–15 minutes, max)
• Packed with fiber, antioxidants, and healthy fats
• Great for meal prep—tastes even better the next day
• Crowd-pleaser at potlucks, parties, and holiday dinners
• Can be made dairy-free or vegan with easy swaps

Ingredients for Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries

Salad:

• 2 large Honeycrisp apples, chopped (leave peel on for color & crunch)
• 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, but adds depth!)
• 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

Tools You’ll Need

• Cutting board and sharp knife
• Mixing bowl
• Small bowl and whisk (for dressing)
• Measuring cups and spoons
• Serving bowl or platter

Ingredient Additions & Substitutions

• Apples: Honeycrisp is ideal, but Fuji, Pink Lady, or Gala are also great choices.
• Nuts: Swap pecans for walnuts or almonds if preferred.
• Yogurt vs. Mayo: Greek yogurt adds tang and protein; mayo makes it more classic and rich.
• Vegan option: Use a plant-based yogurt and maple syrup for the dressing.
• Low-sugar: Skip the dried cranberries or choose unsweetened.

How to Make Apple Salad

1. 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.
2. Make the dressing: In a small bowl, whisk together the yogurt, honey, lemon juice, mustard (if using), and salt until smooth.
3. Chop the salad ingredients: Dice apples (no need to peel), halve grapes, slice celery, and chop the toasted pecans.
4. Toss it all together: In a large bowl, combine apples, grapes, celery, cranberries, and pecans. Pour the dressing over and gently toss until everything is coated.
5. Serve immediately or chill for 20–30 minutes to let the flavors meld. Garnish with extra pecans or cranberries, if desired.

What to Serve with Apple Salad

This salad is incredibly versatile and pairs beautifully with:

• Roast chicken or turkey
• Grilled pork chops or tenderloin
• Quiche or frittata for brunch
• Warm grain bowls (try it over quinoa or farro)
• Thanksgiving or Christmas dinner as a refreshing side

Tips for the Best Apple Salad

• Toss apples in lemon juice right away to prevent browning.
• Use fresh, crisp apples for best texture—avoid soft or mealy ones.
• Toast the pecans for max flavor and crunch.
• Don’t overdress—just enough to coat everything lightly.
• Serve chilled or at room temp, not warm.

Storage Instructions

• Fridge: Store in an airtight container for up to 3 days. It may lose a little crunch but will still taste amazing.
• Meal prep tip: Store dressing separately and toss just before serving to keep it ultra-fresh.
• Not freezer-friendly: The apples and celery won’t hold up well to freezing.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Chop everything except the apples a day ahead. Add chopped apples and toss with dressing just before serving.

Can I use a different type of apple?

Definitely. Fuji, Pink Lady, and Gala are great sweet-crisp alternatives. Granny Smith adds a tart bite if that’s your thing!

Is this salad gluten-free?

Yes—just be sure any added toppings (like cheese or dressing) are certified gluten-free.

What if I don’t like celery?

You can leave it out or substitute with thinly sliced fennel or cucumber for crunch.

Conclusion

This Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is everything a fall salad should be: crunchy, creamy, sweet, and satisfying. It’s wholesome enough for lunch and elegant enough for the holiday table. I promised you bright and balanced, and this one absolutely delivers!

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