Irresistible Apple Salad with Grapes and Pecans (Print version)
Creamy apple salad with crisp apples, juicy grapes, toasted pecans, and dried cranberries in a tangy yogurt dressing. Ready in 15 minutes.
# Ingredients:
For the salad
01 -
2 large Honeycrisp apples, cored and diced
02 -
2 celery stalks, thinly sliced
03 -
1 cup red seedless grapes, halved
04 -
1/2 cup pecan halves, toasted and roughly chopped
05 -
1/4 cup dried cranberries
06 -
1 tablespoon fresh lemon juice
For the dressing
07 -
1/3 cup plain Greek yogurt
08 -
1 tablespoon honey
09 -
1 teaspoon apple cider vinegar
10 -
1 teaspoon fresh lemon juice
11 -
Pinch of fine sea salt
# Instructions:
01 -
Warm a dry skillet over medium heat. Add the pecan halves and cook, stirring often, for 3 to 4 minutes until fragrant and slightly darker. Transfer to a plate to cool completely, then chop roughly.
02 -
Core and dice the apples into 1/2-inch cubes. Slice the celery into thin half-moons. Halve the grapes. Toss the apples with lemon juice as you cut them to slow browning.
03 -
In a small bowl, stir together the Greek yogurt, honey, apple cider vinegar, lemon juice, and salt until smooth. Taste and add a little more honey or vinegar if needed.
04 -
Combine the apples, celery, grapes, pecans, and cranberries in a large bowl. Pour the dressing over and fold gently to coat everything evenly. Chill for 15 minutes if time allows, then serve.
# Good to know:
01 -
Best served the same day for maximum crunch.
02 -
Toss with a little extra lemon juice if storing leftovers.