Ultimate Creamy Apple Salad

Nisrine Idrissii

Ultimate Creamy Apple Salad

A refreshing, crunchy apple salad featuring crisp apples, celery, juicy grapes, toasted pecans, and sweet cranberries in a lightly sweetened creamy dressing. The perfect quick side dish or light lunch. Bright, balanced, and ready in minutes.

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Prep Time 14

Total Time 45

Servings: 6 people

Calories: 220

Ingredients Equipment Method Notes

Ingredients

4 large crisp apples Honeycrisp, Granny Smith or mix, cored and diced into bite-sized pieces
Juice of 1 lemon divided; 1 tbsp for apples
2 ribs celery thinly sliced
1 cup red seedless grapes halved
1/2 cup pecans or walnuts chopped and toasted
1/2 cup dried cranberries
1/3 cup mayonnaise or Greek yogurt for lighter version
1 1/2 tablespoons honey or brown sugar
1/4 teaspoon salt or to taste

Equipment

large mixing bowl
Sharp knife and cutting board
Small whisk or spoon for dressing
Baking sheet or skillet for toasting nuts

Method

Toast chopped nuts in a 350°F oven or skillet for 5 to 7 minutes until fragrant; cool.
In a large bowl, toss diced apples with 1 tablespoon lemon juice to prevent browning.
Whisk together mayonnaise, remaining lemon juice, honey, and salt in a small bowl for the dressing.
Add sliced celery, halved grapes, cranberries, and toasted nuts to the apples.
Pour dressing over the mixture and gently toss until evenly coated.
Cover and chill for at least 30 minutes for best flavor (or serve immediately).

Notes

Use crisp apples for best texture; toss immediately with lemon juice.
Toast nuts for deeper flavor. Do not skip.
Make-ahead friendly: prep components separately and combine just before serving.
Store leftovers airtight in fridge up to 2 days (best fresh).
Endless variations: add cheese, greens, or protein for a full meal. Gluten-free and easily vegan-adaptable. Enjoy.