Here’s a detailed recipe for a fresh, crunchy, and sweet Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries. I’ll include step-by-step instructions, tips, and a simple dressing.
Ingredients
Salad:
3 Honeycrisp apples (or any crisp, sweet-tart apple), cored and diced
2-3 stalks celery, thinly sliced
1 cup seedless grapes, halved (red or green)
1/2 cup pecans, toasted (optional: chop coarsely)
1/3 cup dried cranberries
Dressing:
1/2 cup mayonnaise (or Greek yogurt for a lighter version)
1-2 tablespoons honey (adjust to taste)
1 teaspoon lemon juice (prevents apples from browning)
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Prepare the Apples:
Wash, core, and dice the Honeycrisp apples into bite-sized pieces.
Optional: Toss the apples with 1 teaspoon lemon juice to keep them from browning.
Prep Other Ingredients:
Slice the celery thinly.
Halve the grapes.
Toast the pecans lightly in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Let cool.
Make the Dressing:
In a small bowl, mix mayonnaise (or yogurt), honey, lemon juice, salt, and pepper until smooth. Taste and adjust sweetness or seasoning as needed.
Combine the Salad:
In a large bowl, gently toss together apples, celery, grapes, pecans, and dried cranberries.
Add the dressing and fold until everything is evenly coated.
Chill & Serve:
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve chilled as a side dish or a light dessert.
Tips & Variations
Crunch Factor: Add water chestnuts or sunflower seeds for extra crunch.
Creaminess: Substitute some mayo with sour cream or yogurt for tanginess.
Sweetness: Adjust honey depending on how sweet your apples are.
Make Ahead: This salad can be made a few hours ahead, but toss the dressing in just before serving for best texture.
If you want, I can also give you a version that looks fancy on a platter with a honey drizzle and pecan garnish—perfect for holidays or parties.