Apple Salad is a delightful blend of crisp and refreshing flavors that make for an irresistible side or light meal. This apple salad combines juicy Honeycrisp apples, sweet grapes, crunchy pecans, and tart dried cranberries, all held together by a creamy yet lightly sweetened mayonnaise and brown sugar dressing. Bursting with texture, taste, and vibrant colors, it’s perfect for picnics, potlucks, or whenever you crave a fresh, easy-to-assemble dish. Whether you’re feeding a crowd or treating yourself, Apple Salad is a crowd-pleaser that’s simple, satisfying, and full of personality.
Why You’ll Love Apple Salad
This Apple Salad offers a harmonious mix of sweetness, tanginess, creaminess, and crunch in every mouthful. The crisp texture of Honeycrisp apples and grapes pairs beautifully with the creamy, tangy dressing, while pecans and dried cranberries provide a delightful crunch and chew. It’s naturally gluten-free, ready in just minutes, and so versatile—you can throw it together ahead of time and let the flavors meld. Whether served as a side, light lunch, or part of a buffet, it’s easy, flavorful, and always leaves everyone coming back for more.
Ingredients
Here’s your ingredient list, freshly simplified while capturing all the delicious components:
4 large apples (preferably Honeycrisp), cubed
Juice of 1 lemon
⅓ cup mayonnaise
1½ tablespoons brown sugar
2 celery ribs, thinly sliced
1 cup seedless red grapes, halved
½ cup chopped pecans
½ cup dried cranberries
Step‑by‑Step: How to Make Apple Salad
Prep the Apples
Toss the cubed apples with the freshly squeezed lemon juice to prevent browning and add a zesty kick.Mix the Dressing
In a mixing bowl, blend the mayonnaise and brown sugar until smooth and well combined.Combine the Ingredients
Add the lemon‑coated apples, sliced celery, grape halves, chopped pecans, and dried cranberries into the bowl with the dressing.Stir to Coat
Gently toss everything until all the ingredients are evenly coated with the creamy, sweet dressing.Chill Before Serving
Refrigerate the salad, covered, for at least 30 minutes to allow the flavors to come together and chill thoroughly.
Helpful Tips
Frost-fresh flavor: Toss apples in lemon juice immediately after cutting to keep them bright and crisp.
Uniform pieces: Cut ingredients to similar sizes for consistent texture in each bite.
For extra crunch: If your pecans have softened, a quick toasting will bring back their crispness.
Sweetness check: Taste the dressing and adjust sugar to suit your palate—add a dash more if you prefer sweeter, or tone it down for more tang.
Substitutions And Variations
Apple swaps: Use Granny Smith for tartness, Fuji for extra sweetness, or a mix for layered flavor.
Nuts & seeds: Swap pecans for chopped walnuts, pistachios, macadamia nuts, pine nuts, or even sunflower seeds.
Fruit alternatives: Replace seedless red grapes with green grapes, or mix both for contrast. You can also add diced pear for a softer, sweeter twist.
Dairy-free option: Use a plant-based mayonnaise or light yogurt substitute for a lighter dressing.
Add-ins: Stir in dried apricots, shredded coconut, or a sprinkle of cinnamon for seasonal flair.
Storage Instructions
Make‑ahead: You can make this salad up to a day in advance for added convenience.
Leftovers: Store leftovers in an airtight container in the refrigerator and enjoy within 3 days for the best taste and texture.
Freezing: This salad doesn’t freeze well—moisture from the dressing and fruit will compromise the texture and flavor when thawed.
Nutritional Information
Here’s a nutritional snapshot per serving (approximate):
Calories: 216 kcal
Carbohydrates: 20 g
Protein: 1 g
Fat: 16 g (Saturated: 2 g; Polyunsaturated: 8 g; Monounsaturated: 6 g; Trans: 0.02 g)
Cholesterol: 5 mg
Sodium: 92 mg
Potassium: 159 mg
Fiber: 2 g
Sugar: 16 g
Vitamin A: 94 IU
Vitamin C: 11 mg
Calcium: 23 mg
Iron: 1 mg
Serving Suggestions
Serve chilled as a bright, seasonal side that complements grilled meats, sandwiches, or holiday spreads.
Pair it with roasted chicken, turkey, or glazed ham for a refreshing counterpoint.
Spoon over crisp lettuce or baby spinach for a light and fruity lunch salad.
Elevate it with a drizzle of honey or sprinkle of fresh herbs like mint or basil for a gourmet twist.
Present in clear glass bowls—its colorful layers make for a stunning, appetizing look at brunch or buffet tables.
Frequently Asked Questions About Apple Salad
How do I keep the apples from turning brown?
Tossing the cubed apples in lemon juice immediately helps slow oxidation, keeping them crisp and bright. The acidity also enhances flavor.
How far in advance can I make it?
You can make this salad up to a day in advance for added convenience. Store it in an airtight container in the refrigerator, then give it a gentle stir before serving to redistribute the dressing and refresh the texture.
Can I substitute the mayonnaise?
Absolutely! Try using plain Greek yogurt for a tangy twist, a plant-based mayo for a dairy-free option, or even a mix of both for a lighter feel.
Is it possible to make this nut-free?
Yes—simply omit the pecans or replace them with seeds like sunflower or pumpkin for crunch without nuts.
How long does it keep in the fridge?
Store leftovers in an airtight container in the refrigerator and enjoy within 3 days for the best taste and texture. Over time, the apples will soften, so it’s best enjoyed sooner rather than later.
Conclusion
Thank you so much for trying this Apple Salad! It’s truly one of my favorite quick, fresh dishes—combining crisp apples, juicy grapes, tangy dressing, and chewy cranberries in every flavorful bite. I hope you find it just as delightful, easy to put together, and perfect for brightening up your meals. Enjoy the simplicity, savor the flavors, and know how much I appreciate having you share in the joy of food. Happy cooking—and here’s to many vibrant, tasty moments at your table!
Print
Apple Salad
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Apple Salad is a crisp and creamy mix of apples, grapes, cranberries, celery, and pecans, tossed in a lightly sweet dressing. It’s the perfect side for any season—refreshing, colorful, and ready in minutes!
Ingredients
4 large Honeycrisp apples, cubed
Juice of 1 lemon
⅓ cup mayonnaise
1½ tablespoons brown sugar
2 celery ribs, thinly sliced
1 cup seedless red grapes, halved
½ cup chopped pecans
½ cup dried cranberries
Instructions
Prep the Apples
Toss the cubed apples with the freshly squeezed lemon juice to prevent browning and add a zesty kick.Mix the Dressing
In a mixing bowl, blend the mayonnaise and brown sugar until smooth and well combined.Combine the Ingredients
Add the lemon‑coated apples, sliced celery, grape halves, chopped pecans, and dried cranberries into the bowl with the dressing.Stir to Coat
Gently toss everything until all the ingredients are evenly coated with the creamy, sweet dressing.Chill Before Serving
Refrigerate the salad, covered, for at least 30 minutes to allow the flavors to come together and chill thoroughly.
Notes
Use any crisp apple variety you love.
Green or mixed grapes work just as well.
Toast pecans for added crunch.
Store leftovers in the fridge for up to 3 days.
Not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 216
- Sugar: 16g
- Carbohydrates: 20g
- Protein: 1g