Name: Fresh Apple and Red Grape Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 medium medium apples (Use one sweet (e.g., Honeycrisp) and one tart (e.g., Granny Smith); cored and chopped into 1/2-inch pieces.); 1 cup seedless red grapes (Washed and halved (quarter for small children).); 1/2 cup plain or vanilla Greek yogurt (Or coconut yogurt for dairy-free.); 1 tablespoon honey (Or maple syrup/agave for vegan.); 1 teaspoon lemon zest (Or a splash (1 tsp) of lemon juice to prevent browning.); 1 pinch salt; 1/4 cup toasted walnuts or pecans (Chopped.); 1/4 cup finely diced celery; 1 tablespoon chopped fresh mint; 1/4 teaspoon cinnamon

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I grew up with this simple, bright fruit salad on summer afternoons — crisp apples, juicy red grapes, and a tangy-yet-creamy yogurt dressing that feels like a little celebration in every bite. Fresh Apple and Red Grape Salad is the kind of recipe you make when you want something quick, healthy, and kid-friendly — perfect for lunchboxes, potlucks, or a light dessert. It’s easy to adapt (dairy-free, vegan, nut-free) and takes under 15 minutes to assemble.

Why you’ll love this dish

This salad balances sweet and tart, crunchy and creamy, with just enough lemon and honey to let the fruit shine. It’s:

Fast: 10–15 minutes active work, then chill if you like.
Flexible: swap yogurt for coconut yogurt to make it dairy-free, or use maple syrup for a vegan version.
Family-friendly: most kids love the textures; cut grapes smaller for little ones.
Healthy and portable: an excellent make-ahead side or snack for picnics.

“Light, bright, and addictive — the apples stay crunchy, the grapes stay juicy, and the dressing ties everything together without being cloying.” — A quick note from my kitchen testing

If you’re pairing fruit salads for a summer spread, try alternating textures and flavors with something like a refreshing watermelon-peach salad for contrast.

Step-by-step overview

Before you dive in, here’s what happens in this recipe:

Wash and prepare fruit (core and chop apples, halve grapes).
Whisk a simple yogurt-honey-lemon dressing.
Fold fruit into the dressing, gently toss to coat.
Add optional crunch or herbs, chill briefly to let flavors meld.
Total active time: about 10–15 minutes. Optional chilling: 30+ minutes.

What you’ll need

2 medium apples — use one sweet (e.g., Honeycrisp) and one tart (e.g., Granny Smith); cored and chopped into 1/2-inch pieces (skin-on or peeled).
1 cup seedless red grapes — washed and halved (quarter for small children).
1/2 cup plain or vanilla Greek yogurt — or coconut yogurt for dairy-free.
1 tablespoon honey — or maple syrup/agave for vegan.
1 teaspoon lemon zest — or a splash (1 tsp) of lemon juice to prevent browning.
Pinch of salt.
Optional add-ins: 1/4 cup toasted walnuts or pecans (chopped), 1/4 cup finely diced celery, 1 tablespoon chopped fresh mint, 1/4 teaspoon cinnamon.

Substitution notes: if you want a tangier dressing, use plain yogurt and a bit more lemon; vanilla yogurt makes the salad taste slightly sweeter and dessert-like. For inspiration on apple-forward salads, see this Honeycrisp apple and feta salad for pairing ideas.

Step-by-step instructions

Rinse apples and grapes thoroughly under running water.
Core the apples and cut into 1/2-inch bite-sized pieces. Leave the skin on for texture and color, or peel if preferred.
Halve the grapes; cut into quarters if serving small children.
In a medium bowl, whisk the Greek yogurt, honey (or maple syrup), lemon zest (or juice), and a pinch of salt until smooth.
Add the chopped apples and halved grapes to the dressing.
Gently toss with a rubber spatula or wooden spoon until the fruit is evenly coated. Use a folding motion to keep apple pieces from breaking.
Fold in any optional add-ins (toasted nuts, diced celery, chopped mint, or a sprinkle of cinnamon).
Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld — this is optional but recommended.
Stir gently before serving and garnish with extra lemon zest or mint, if desired.

Best ways to enjoy it

As a light side for grilled chicken or pork.
Spoon onto a bed of mixed greens for a quick lunch.
Serve with whole-grain crackers or toasted brioche for a brunch plate.
Pack into a sealable container for a healthy snack on the go.

For more ideas pairing fruit salads with salty cheese and nuts, check out this blueberry-peach-feta salad — the contrast of textures is lovely.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 2–3 days. Note: apples slowly soften and may brown; lemon juice slows browning.
Freezing: Not recommended — yogurt and fresh apples become watery and lose texture when frozen.
Food safety: Keep chilled below 40°F (4°C). Discard if left out at room temperature for more than 2 hours (1 hour in hot weather).
Re-serving: Stir before serving; if the dressing separates, whisk lightly or add a splash more yogurt.

Pro chef tips

Choose contrasting apples (one sweet, one tart) to give depth without added sugar.
Toast nuts in a dry skillet for 4–6 minutes until fragrant; cool before chopping to preserve crunch.
If you expect leftovers and want crisper apples, toss the apple pieces with a little lemon juice separately and add to the dressed salad just before serving.
For kid-friendly texture, quarter grapes and finely dice apples.
Use a light hand with stirring so apples don’t get mushy.

Creative twists

Curry twist: add 1/4 teaspoon mild curry powder and swap walnuts for toasted coconut for a curried fruit salad.
Green grape and citrus: substitute half the red grapes with green grapes and add orange segments for a brighter citrus note.
Cheesy version: stir in 1/4 cup crumbled feta or goat cheese for a sweet-savory salad (skip if keeping vegan).
Crunch upgrade: swap nuts for toasted pumpkin seeds for a nut-free crunch.
Spiced honey: warm the honey with a cinnamon stick, cool, then stir into the dressing for a warming aroma.

Your questions answered

Q: How long will this salad stay fresh?
A: Stored airtight in the fridge, it’s best eaten within 2–3 days. Apples will soften and the texture changes over time.

Q: Can I make this ahead for a party?
A: Yes — prepare and chill up to 2 days ahead, but if you want the crispiest apples, toss them with lemon juice and add them to the dressed salad just before serving.

Q: Is there a nut-free version?
A: Absolutely. Omit walnuts/pecans and use toasted seeds (pumpkin or sunflower) if you want similar crunch without tree nuts.

Q: How do I make it vegan?
A: Use coconut or other plant-based yogurt and swap honey for maple syrup or agave.

Q: Any tips to prevent fruit browning?
A: Lemon zest and a small splash of lemon juice help. Toss apple pieces with a little lemon juice immediately after cutting if not assembling right away.

Conclusion

Fresh Apple and Red Grape Salad is a quick, adaptable dish that works as a snack, side, or light dessert — and it’s easy to tailor to dietary needs. For another gluten-free take and additional serving ideas, see this Apple Grape Salad (Gluten-free). If you want extra inspiration and variations on this classic pairing, check out this version at Apple Grape Salad – Chocolate with Grace.