Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is a bright, crunchy, and delightfully tangy salad that transforms the simplicity of fresh fruit and veggies into something unforgettable. With juicy Honeycrisp apples, tart-sweet grapes, crunchy celery, toasted pecans, and jewel-like dried cranberries all bound together by a tangy, creamy dressing, this salad is a crowd-pleaser at potlucks and perfect as a light, satisfying side dish any time of year. Every bite is a celebration of contrasting flavors and textures, making it easy to understand why this has become a beloved family recipe in my kitchen.
Ingredients You’ll Need
There’s nothing complicated here—just honest, flavorful ingredients that each play a unique role in making this Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries truly special. Every element adds a pop of color, flavor, or crunch for a salad that comes together effortlessly but tastes like something extra.
- Honeycrisp apples: These apples are extra crisp, sweet, and juicy, and their gorgeous color makes the salad even more inviting. Chop just before mixing to keep them fresh.
- Red seedless grapes: Their natural sweetness and soft bite provide a lovely contrast to the apples. Cut them in half so they’re perfectly sized for each forkful.
- Celery: Thinly sliced, celery gives the salad a refreshing crunch and a hint of earthiness to balance the fruitiness.
- Pecans: Chopped and toasted if you like, pecans add a buttery, nutty richness plus irresistible crunch. Add them right before serving for best texture.
- Dried cranberries: These give little bursts of tartness and chew, plus that beautiful ruby color throughout the salad.
- Plain Greek yogurt or sour cream: The base of the dressing, adding creaminess and just the right tang—choose your favorite for your preferred flavor.
- Mayonnaise: A couple spoonfuls add silkiness to the dressing and round out the flavors.
- Honey: A touch of honey provides subtle sweetness and brings the dressing ingredients together.
- Lemon juice: Bright and citrusy, lemon juice keeps the apples from browning and sharpens all the flavors.
- Pinch of salt: Don’t skip this! Salt lifts all the flavors and keeps the salad feeling balanced.
How to Make Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries
Step 1: Prep the Fruit and Veggies
Start by coring and chopping your Honeycrisp apples into bite-sized cubes—no need to peel, as their skins add extra color and crunch. Halve the red grapes for easy eating, and slice the celery thin so you get just the right snap in every bite. Drop everything into a big salad bowl and get ready for the next round of flavor!
Step 2: Add the Mix-Ins
Roughly chop the pecans and toss them in; toasting first really elevates their nuttiness. Sprinkle in the dried cranberries for a pop of tartness and sweetness, along with their festive color. If you’re making this ahead, hold off on the pecans until just before serving so they keep their crunch.
Step 3: Make the Creamy Dressing
In a small bowl, whisk together the Greek yogurt (or sour cream for a richer flavor), mayonnaise, honey, lemon juice, and a nice pinch of salt. The dressing should be smooth and just sweet enough, with the lemon juice doing double duty: brightening the flavor and keeping the apples crisp and white.
Step 4: Combine Everything
Pour your creamy dressing right over the apple and mix-ins, then gently toss with a wide spatula or clean hands. Aim for even coating, so every forkful delivers the perfect blend of fruit, veggie, nuts, and tangy dressing.
Step 5: Chill and Serve
Cover your bowl and refrigerate for at least 30 minutes. Chilling helps all those fabulous flavors mingle together and firms up the texture. When you’re ready to eat, stir gently, sprinkle on the pecans if you waited, and serve it cold for that refreshing, crisp bite.
How to Serve Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries
Garnishes
For a truly eye-catching bowl, scatter a few extra dried cranberries and some pecan halves across the top just before bringing it to the table. A dusting of lemon zest or a small handful of microgreens gives a sophisticated finish and extra zip. This Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries always gets extra “oohs” and “aahs” with its playful, colorful toppings!
Side Dishes
This salad is deliciously versatile alongside roasted chicken, grilled salmon, or a simple ham sandwich. It’s also a fantastic addition to brunch spreads or holiday buffets. The crisp fruit and creamy tang provide a refreshing contrast to heavier, savory mains, making it a side dish that always stands out on the table.
Creative Ways to Present
For a fun twist, spoon the salad into crisp endive leaves or lettuce cups as bite-sized appetizers. You can also layer it in mason jars for a charming picnic option, or spoon it atop crostini for a fancy hors d’oeuvre at your next gathering. However you serve it, Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries brings bold flavor and color to any occasion.
Make Ahead and Storage
Storing Leftovers
Pop any leftovers into an airtight container and refrigerate—they’ll stay fresh and fabulous for up to 2 days. For maximum crunch, it’s best to store the pecans separately and add them when you’re ready to dig in. The salad holds up beautifully, retaining its crispness and tangy-sweet bite.
Freezing
This is definitely not a freezer-friendly salad! The apples and celery will lose their texture after thawing, and the creamy dressing may separate. It’s best enjoyed fresh or chilled from the fridge.
Reheating
No reheating needed—Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is at its best served cold, straight from the fridge. If it’s been chilling for a while, just give it a gentle toss and check the seasoning before serving.
FAQs
Can I use a different kind of apple?
Absolutely—you can try Fuji or Gala apples for a similar sweetness and crunch, but Honeycrisp apples really shine for their crispness and juicy flavor in this Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries.
What’s the best way to toast pecans?
Spread pecans on a baking sheet and bake at 350°F for 6–8 minutes, or toast them in a dry skillet over medium heat until fragrant and lightly browned. Just be sure to let them cool before adding to your salad.
Is there a dairy-free version of the dressing?
You can swap the Greek yogurt (or sour cream) with a plant-based alternative like coconut yogurt or a vegan mayo for a creamy, dairy-free version. The flavors will still shine with this swap!
Can I make Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries ahead of time?
Yes, it’s a great make-ahead salad! Just wait to stir in the pecans until right before serving, and give it a gentle mix after chilling to freshen everything up.
Will the apples brown if I prep this early?
The lemon juice in the dressing does a great job keeping the apples crisp and white, so you can mix everything a few hours ahead and enjoy peace of mind that your Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries will look as beautiful as it tastes.
Final Thoughts
Give this Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries a try, and don’t be surprised if it disappears faster than you expect! It’s an irresistible blend of sweet, tart, creamy, and crunchy that brightens any table and guarantees rave reviews from everyone. I hope it becomes a new go-to favorite for you, just as it has for so many of us.
Print
Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries Recipe
- Total Time: 45 minutes (includes chilling)
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is a delightful mix of sweet and crunchy flavors tossed in a creamy dressing. Perfect for a side dish or a light meal.
Ingredients
Salad:
- 3 large Honeycrisp apples, chopped
- 1 cup red seedless grapes, halved
- 1 cup celery, thinly sliced
- 1/2 cup chopped pecans, toasted if desired
- 1/3 cup dried cranberries
Dressing:
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- In a large bowl, combine the chopped apples, halved grapes, sliced celery, pecans, and dried cranberries.
- Pour the dressing over the apple mixture and toss gently until everything is evenly coated.
- Chill for at least 30 minutes before serving to allow the flavors to blend. Serve cold.
In a small bowl, whisk together the Greek yogurt (or sour cream), mayonnaise, honey, lemon juice, and a pinch of salt until smooth.
Notes
- This salad is great made ahead of time—just wait to add the pecans until right before serving to keep them crunchy.
- For extra sweetness, use a vanilla yogurt base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18g
- Sodium: 65mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
