Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries holds a special place in my kitchen. I first made it one crisp October afternoon when sweater weather had just arrived. My grandmother handed me a basket of Honeycrisp apples—plump, sweet, and fresh from the orchard. I wanted something simple, fresh, and unforgettable. This salad was the answer.
Every fall since, it returns to my table. It’s more than a side—it’s a bowl of changing leaves, family laughter, and memories. I still remember my daughter sneaking dried cranberries from the bowl before I could even stir the dressing.
It’s now a favorite at fall brunches, Thanksgiving dinners, and even quiet weeknights. The flavors are bright and comforting, the textures crisp and creamy. And best of all? It always disappears fast.
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If you enjoy fruit-forward dishes, you’ll also love the Apple Walnut Cranberry Salad with Maple Dressing and the Strawberry Caprese Salad with Fresh Basil and Mozzarella. But with Honeycrisp apples at the heart, this one stands deliciously on its own.
Why This Apple Salad Stands Out
What makes this Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries so special? It’s the balance. The sweetness of crisp Honeycrisp apples pairs beautifully with tart cranberries and juicy red grapes. Celery adds a fresh crunch, while chopped pecans bring a buttery richness that ties everything together.
The dressing is equally simple—just Greek yogurt and a touch of mayo—but it coats each bite with a creamy, tangy finish that doesn’t overpower. This salad is light yet satisfying, refreshing but full of flavor. It works beautifully as a side dish or a main course for lunch.
Unlike heavier fall salads, this one feels bright and vibrant while still leaning into the season. It even pairs well with recipes like these Mini Cranberry Pecan Goat Cheese Balls or the hearty Roasted Sweet Potato and Beet Quinoa Salad for a full autumn-inspired spread.
In short? It’s a crowd-pleaser you’ll want to make on repeat.
Ingredients & Preparation
Ingredient Breakdown
The beauty of this salad lies in its simplicity—and the quality of each ingredient. Here’s everything you’ll need to bring it together:
| Ingredient | Quantity | Notes |
|---|---|---|
| Honeycrisp Apples | 2 large | Diced; leave skin on for color and crunch |
| Celery | 2 stalks | Thinly sliced for crisp texture |
| Red Grapes | 1 cup | Seedless, halved |
| Pecans | ½ cup | Roughly chopped |
| Dried Cranberries | ⅓ cup | Adds a tart, chewy contrast |
| Plain Greek Yogurt | ¼ cup | Thick and tangy base for the dressing |
| Mayonnaise | 2 tablespoons | Adds creaminess and richness |
Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries
- Total Time: 10
- Yield: 4 servings
- Diet: Vegetarian
Description
Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is a refreshing fall salad filled with sweet, tart, and creamy flavors. It’s easy to make, perfect for potlucks or holidays, and pairs well with everything from turkey to fresh bread.
Ingredients
• 2 large Honeycrisp apples, diced
• 2 celery stalks, thinly sliced
• 1 cup seedless red grapes, halved
• 1/2 cup pecans, roughly chopped
• 1/3 cup dried cranberries
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice (optional, to prevent browning)
• Salt and pepper to taste
Instructions
1. Dice the Honeycrisp apples and toss them with lemon juice if using.
2. Thinly slice the celery and halve the grapes.
3. In a large mixing bowl, combine apples, celery, grapes, pecans, and cranberries.
4. In a separate small bowl, whisk together the Greek yogurt and mayonnaise.
5. Pour the dressing over the salad ingredients and gently toss to coat evenly.
6. Add salt and pepper to taste.
7. Cover and refrigerate for 30 minutes to chill before serving.
Notes
– Substitute walnuts or slivered almonds if preferred.
– For a dairy-free version, use plant-based yogurt and vegan mayo.
– Keep dressing separate until ready to serve if prepping ahead.
– Toasting the pecans adds even more flavor.
– Best enjoyed within 1–2 days for maximum freshness.
- Prep Time: 10
- Method: No-Cook
- Cuisine: American
Tools & Easy Substitutions
You won’t need much to whip this together—just a cutting board, a sharp knife, a mixing bowl, and a spoon or silicone spatula for tossing.
If you don’t have Honeycrisp apples, substitute with Fuji, Gala, or Pink Lady—any variety that’s sweet, crisp, and holds its shape.
Pecans can easily be swapped with walnuts or slivered almonds. If you’re serving someone with nut allergies, try sunflower seeds or pumpkin seeds for that added crunch.
No Greek yogurt? Use sour cream or even a dairy-free yogurt to make this salad more accessible. A bit of lemon zest or juice can also brighten up the dressing without overwhelming the other flavors.
This salad shares versatility with recipes like the Crunchy Asian Sesame Chicken Salad, where texture and dressing play a starring role, and the Blueberry Broccoli Spinach Salad which also plays with fruit in fresh, savory ways.
You’re now just a few slices and a stir away from a fall salad everyone will remember.
Cooking Instructions & Tips
Step-by-Step Instructions
Making this Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is quick, fresh, and satisfying. Here’s how to bring it all together:
Step 1: Dice the apples
Wash your Honeycrisp apples thoroughly. Leave the skin on for color and crunch, then dice them into bite-sized cubes.
Step 2: Slice the celery and grapes
Thinly slice the celery stalks for that refreshing crunch. Halve your red grapes and set both aside.
Step 3: Mix the dressing
In a small bowl, whisk together ¼ cup Greek yogurt and 2 tablespoons mayonnaise. You can add a pinch of salt and pepper to taste.
Step 4: Combine and toss
In a large mixing bowl, gently toss apples, celery, grapes, pecans, and dried cranberries. Pour in the dressing and stir until everything is evenly coated.
Tips and Tricks to Perfect It
-
Prevent browning: To keep your apples from browning too quickly, you can toss them with a teaspoon of lemon juice before mixing.
-
Toast the pecans: Lightly toasting pecans in a dry pan for 3–4 minutes enhances their flavor.
-
Serve chilled: Let the salad chill for 30 minutes before serving—it allows the flavors to meld beautifully.
-
Meal prep tip: Keep dressing separate until serving if making ahead.
This salad is just as adaptable as recipes like the hearty Cranberry Turkey Stuffing Balls or the make-ahead-friendly No-Knead Rosemary Cranberry Bread.
Serving, Storing & Pairing
What to Serve with It
This Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries is incredibly versatile and shines in every setting—from holiday buffets to simple weeknight meals. Its sweet and tangy crunch plays beautifully with both savory mains and hearty breads.
For a cozy autumn meal, serve it alongside roasted chicken, pork tenderloin, or a slice of warm, crusty bread. In fact, it pairs perfectly with this No-Knead Rosemary Cranberry Bread. The herbaceous rosemary and tart cranberries in the loaf complement the salad’s bright flavors beautifully.
Looking for a protein-packed partner? These Cranberry Turkey Stuffing Balls are a savory side that feels right at home next to this fruity salad—especially during the holidays.
To turn this salad into a main dish, try adding grilled chicken or chickpeas on top. The creamy dressing coats proteins well and turns a light salad into a satisfying meal.
How to Store and Reheat
If you’re prepping this salad in advance, it stores well in the fridge for up to 2 days. Keep it in an airtight container and give it a gentle toss before serving again.
To maintain the best texture, consider storing the dressing separately and adding it just before serving. This helps prevent sogginess, especially from the apples and celery.
This recipe doesn’t require reheating, but if you’ve added a protein like chicken, warm it separately and add it just before plating.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, but for best texture, keep the dressing separate and mix it in just before serving. This prevents the apples from becoming soggy.
What are the best apple varieties for this recipe?
Honeycrisp is ideal due to its sweetness and crunch. However, Fuji, Gala, or Pink Lady also work beautifully if needed.
Is there a dairy-free option for the dressing?
Absolutely! Swap the Greek yogurt with a plant-based yogurt and use vegan mayo. The flavor stays creamy and delicious.
Can I use green grapes instead of red?
Yes, green grapes are a fine substitute. They offer a bit more tartness, which still complements the dish nicely.
Are there nut-free alternatives?
Try using sunflower seeds or roasted pepitas (pumpkin seeds) instead of pecans. You’ll still get that essential crunch.
How long will leftovers keep in the fridge?
If stored in an airtight container, leftovers will stay fresh for up to 2 days. For best results, stir before serving again.
Conclusion
There’s something undeniably comforting about a bowl of Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries. It’s crisp, creamy, colorful, and always welcome at the table—whether for a holiday spread, a light lunch, or just a moment to savor the season.
The sweet-tart mix of apples, juicy grapes, crunchy celery, and toasted pecans wrapped in a light yogurt dressing is one of those timeless combinations that never fails to please. It reminds us that simple ingredients can come together to create something memorable.
If you’re looking to try another twist on this classic, we also recommend visiting this version from Small Town Woman—it’s another lovely take with great reviews.
And if you enjoyed this recipe, you’ll also love our Strawberry Caprese Salad or the cozy, fall-ready Apple Walnut Cranberry Salad.