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

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

Scale
  • 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

  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, halve grapes, slice celery, and chop the pecans.
  4. Combine: In a large bowl, mix the apples, grapes, celery, cranberries, and pecans. Pour dressing over and gently toss until coated.
  5. Chill (optional): Let the salad sit in the fridge for 20–30 minutes before serving to let the flavors meld.
  6. Garnish with extra cranberries, pecans, or cheese if desired. Serve chilled or at room temperature.

Notes

  • Toss apples in lemon juice early to prevent browning.
  • Use crisp apples like Fuji or Pink Lady if Honeycrisp isn’t available.
  • Toast nuts for deeper flavor and crunch.
  • Store dressing separately for best texture if prepping ahead.
  • Not freezer-friendly—best enjoyed fresh within 3 days.
  • Author: Selena Trump
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 220
  • Sugar: 14g
  • Sodium: 60mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 2mg

Keywords: apple salad, honeycrisp apple salad, fall salad, holiday side dish