Apple Salad with Crisp Apples, Celery, Grapes, Walnuts and Dried Cranberries

Prep Time: 20 minutes
Cook Time: None
Servings: 6

This apple salad is crisp, creamy, and lightly sweet. Fresh apples and celery bring the crunch, grapes add juicy sweetness, and walnuts and dried cranberries give each bite extra flavor. It works as a side dish for lunch, a holiday meal, or a make-ahead gathering.

Ingredients

For the salad

• 3 medium crisp apples, such as Honeycrisp or Granny Smith
• 2 celery stalks, thinly sliced
• 1½ cups seedless red grapes, halved
• ¾ cup walnuts, roughly chopped
• ½ cup dried cranberries

For the dressing

• ½ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon honey
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions

1. Make the dressing. In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper until smooth. Taste and adjust the honey or lemon juice if you prefer a sweeter or tangier dressing.
2. Prepare the fruit and celery. Core the apples and cut them into bite-sized pieces. You can leave the skins on for color and texture. Thinly slice the celery and halve the grapes.
3. Coat the apples. Add the chopped apples to the dressing as soon as you cut them. Toss gently so the lemon juice in the dressing coats the pieces and helps slow browning.
4. Combine the salad. Add the celery, grapes, walnuts, and dried cranberries. Fold everything together until evenly coated. Stir gently to keep the apple pieces intact.
5. Chill and serve. Cover and refrigerate for 20–30 minutes if you have time. Give the salad another gentle stir before serving. For extra crunch, reserve a few walnuts and sprinkle them over the top just before it goes to the table.

Tips

Choose apples that feel firm and crisp. Honeycrisp gives the salad a sweet flavor, while Granny Smith adds tartness. Using one tart apple with two sweet apples creates a good balance.

Cut the apples into pieces that are easy to eat with a fork. Smaller pieces also help you get a little fruit, celery, and dressing in each bite. Leave the skins on if you like their color and texture, or peel the apples for a softer salad.

For the best walnut flavor, toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring often. Let them cool completely before adding them to the salad. Toasting is optional, but warm walnuts can soften the dressing, so do not mix them in straight from the pan.

Dried cranberries vary in sweetness. Taste one before adding extra honey to the dressing. If they feel very firm, soak them in warm water for five minutes, drain well, and pat dry before using.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Stir it before serving, as a little dressing may settle at the bottom. The apples will gradually soften, so the texture is best on the day it is made.

To prepare ahead, mix the dressing and chop the celery and walnuts a day in advance. Keep them refrigerated separately. Cut the apples and grapes, then assemble the salad closer to serving time. For the crispest walnuts, add them just before serving.

Serving Ideas

Serve this salad chilled alongside roast chicken, turkey, sandwiches, or a simple soup. It also makes a fresh addition to a holiday table, where its crunch balances richer dishes.

For a light lunch, spoon it over a bed of lettuce. If you want to turn it into a more filling meal, add diced cooked chicken and serve it in lettuce cups or a sandwich.

Nutrition Benefits

Apples, celery, and grapes add fruit and vegetables to the dish. Walnuts provide unsaturated fats, and Greek yogurt adds some protein to the dressing. The exact nutrition will depend on the apples, yogurt, mayonnaise, and dried cranberries you use.

Questions & Answers

What are the best apples for this salad?
Firm varieties such as Honeycrisp, Pink Lady, or Granny Smith work well. Avoid very soft apples, which lose their crunch after mixing with the dressing.

Do I have to use mayonnaise?
No. Replace it with an equal amount of plain Greek yogurt for a tangier dressing. You may want to add a little more honey to balance the flavor.

Can I use green grapes?
Yes. Green seedless grapes work just as well as red ones. Use whichever you prefer or have available.

What can I use instead of walnuts?
Pecans are a good substitute. For a nut-free salad, use toasted sunflower seeds or simply leave the nuts out.

Can I make it the night before?
Yes, but it will be crunchiest when freshly assembled. If making it the night before, refrigerate it promptly and add the walnuts just before serving.

Are “dehydrated cranberries” the same as dried cranberries?
Yes. Packaged dried cranberries are suitable for this recipe. Some brands are sweetened, so check the flavor of the salad before adding more honey.