Fresh and Easy Apple Salad
A refreshing salad combining crisp Honeycrisp apples, sweet grapes, crunchy toasted pecans, and a creamy brown-sugar mayo dressing, perfect for any gathering or weeknight meal.
Ingredients
Fruits and Vegetables
- 2 medium Honeycrisp apples Crisp and juicy
- 1 cup Red or green grapes, halved 1-1.5 cups
- 1-2 stalks Celery, chopped into bite-sized pieces
Add-ins
- 1/2 cup Toasted pecans For crunch
- 1/3 cup Dried cranberries For chew and color
Dressing
- 1/3 cup Mayonnaise Base for the dressing
- 1-2 tablespoons Brown sugar Adds gentle caramel sweetness to the dressing
Instructions
Preparation
- Wash and core the Honeycrisp apples, then chop them into bite-sized pieces.
- Trim and chop the celery into bite-sized pieces so every forkful is balanced.
- Halve the grapes and add them to a large mixing bowl.
- Add the chopped apples, celery, toasted pecans, and dried cranberries to the bowl. Toss lightly to combine.
Dressing
- In a small bowl, whisk the mayonnaise and brown sugar until smooth and evenly blended.
- Taste and add another teaspoon of brown sugar if you prefer a sweeter dressing.
Combining
- Pour the dressing over the fruit-and-vegetable mixture. Toss gently but thoroughly so every piece is coated.
- Serve immediately for maximum crispness, or chill the salad in the refrigerator for up to a couple of hours before serving.
Notes
You can mix the salad and keep it chilled for up to a couple of hours; dress it right before serving for the best texture. Refrigerate leftovers in an airtight container for up to 2 days. To refresh stored salad, drain any excess liquid and toss with a bit more chopped apple or some extra pecans just before serving.