Apple Salad
A refreshing and remarkably flavorful apple salad featuring a delightful medley of grapes, pecans, and dried cranberries—assembled effortlessly in under ten minutes.
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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
Opt for crisp apples of your preference; consider trying new varieties alongside traditional favorites.
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.
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.