Apple Salad Recipe
This fresh and flavorful Apple Salad combines the crispness of Honeycrisp apples with sweet grapes, crunchy pecans, and tangy dried cranberries. It’s a vibrant side dish perfect for any gathering.
Ready in just ten minutes, this eight-ingredient apple salad recipe is both effortless and unbelievably delicious—ideal for potlucks, holidays, or a refreshing lunch.
Key Ingredients That Make This Apple Salad Shine
Honeycrisp apples – These apples add a perfect balance of sweetness and crunch, ideal for fresh salads.
Lemon juice – Prevents the apples from browning and adds a bright, tangy contrast.
Mayonnaise – Provides a creamy, smooth base that ties all the elements together.
Brown sugar – Adds a hint of molasses-like sweetness that complements the fruit beautifully.
Celery – Offers a refreshing crunch and earthy depth.
Seedless red grapes – Juicy and sweet, these grapes bring bursts of fruity flavor to every bite.
Pecans – Add nutty richness and a satisfying crunch.
Dried cranberries – Lend tartness and chewy texture that balances the creaminess.
How to Make Apple Salad: A Quick Overview
Start by tossing cubed apples with lemon juice to preserve their color. In a large bowl, whisk mayonnaise with brown sugar. Fold in apples, celery, grapes, pecans, and cranberries until coated. Chill for 30 minutes before serving.
Apple Salad Recipe Tips and Tasty Twists
Try mixing different apple varieties like Fuji or Pink Lady for more complexity in flavor and texture. For added crunch, consider using toasted nuts. Want a tangier bite? Stir in a spoonful of Greek yogurt to lighten the dressing. Swap red grapes for green ones to vary the sweetness and visual appeal.
Best Ways to Store Leftover Apple Salad
Store leftover apple salad in an airtight container in the refrigerator for up to three days. Do not freeze, as the mayonnaise-based dressing and fresh fruit do not thaw well. Stir gently before serving chilled again.
Frequently Asked Questions
Can I make apple salad ahead of time?
Yes, you can prepare it up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to serve.
What other nuts can I use besides pecans?
Try walnuts, pistachios, macadamia nuts, or even sunflower seeds for a different flavor and crunch.
Can I substitute the mayonnaise?
You can use Greek yogurt or a blend of yogurt and mayo for a lighter version.
Is there a dairy-free option?
Yes, use a plant-based mayo or dairy-free yogurt to keep it creamy without dairy.
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Apple Salad
Ingredients
- ½ cup dried cranberries
- 1 cup seedless red grapes halved
- ½ cup chopped pecans
- 1 lemon juiced
- ⅓ cup mayonnaise
- 1 ½ tablespoons brown sugar
- 2 ribs celery thinly sliced
- 4 large Honeycrisp apples cubed (see notes)
Instructions
- Toss the cubed apples immediately with the freshly squeezed lemon juice to prevent browning.
- In a spacious mixing bowl, combine the mayonnaise and brown sugar, whisking until smooth.
- Add the lemon-coated apples, celery slices, halved grapes, chopped pecans, and dried cranberries into the bowl. Stir gently until all ingredients are uniformly coated with the dressing.
- Cover the bowl and refrigerate for no less than 30 minutes before serving to enhance flavor melding.
Notes
Any seedless grape variety may replace the red grapes—ensure they are halved for consistency.
The salad can be prepared a day ahead; store it in an airtight container in the refrigerator until needed.
For a nut variation, swap pecans with chopped walnuts, pistachios, macadamia nuts, pine nuts, or sunflower seeds.
Refrigerate leftovers in a sealed container and consume within three days.
Avoid freezing as the texture and quality may be compromised.