🥣 Instructions
- Prep the Apples:
Wash and chop the Honeycrisp apples into small cubes. Place them in a large mixing bowl and toss them with the lemon juice to keep them from browning. - Add the Crunch:
Slice the celery and add it to the bowl with the apples. - Mix in the Sweetness:
Add in the halved grapes and dried cranberries. These give the salad beautiful pops of color and natural sweetness. - Add the Pecans:
Roughly chop the pecans and toast them lightly in a dry skillet for a few minutes until fragrant. Let cool and add to the salad. - Optional Dressing:
In a small bowl, mix the Greek yogurt (or mayo), honey, Dijon mustard, salt, and pepper. Pour over the salad and gently toss everything together. - Chill and Serve:
You can serve this salad immediately or refrigerate it for 30 minutes to let the flavors blend. Garnish with a few extra cranberries and pecans on top before serving.
🍏 Tips & Variations
- Swap apples: If you can’t find Honeycrisp, try Fuji, Gala, or Pink Lady apples.
- Add protein: Mix in diced grilled chicken or turkey to make it a full meal.
- Make it vegan: Use plant-based yogurt or skip the dressing altogether—it’s just as delicious with a squeeze of lemon!
- Add cheese: Crumbled feta or goat cheese adds a tangy twist.
📌 Storage
Store in an airtight container in the refrigerator for up to 2 days. If using dressing, the salad is best consumed the same day for maximum freshness.
❤️ Final Thoughts
This Apple Salad is a wonderful combination of flavors and textures. It’s nutritious, incredibly tasty, and visually appealing with all its vibrant colors. Don’t lose this recipe—pin it, print it, or save it because it will become a staple in your kitchen!
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