Apple Salad with Grapes, Pecans, and Dried Cranberries Recipe

Introduction

This Apple Salad with Grapes, Pecans, and Dried Cranberries is a refreshing and crunchy treat perfect for any time of day. Combining sweet and tart apples with juicy grapes and toasted pecans, it offers a delightful mix of textures and flavors. The creamy honey-yogurt dressing ties everything together beautifully.

Ingredients

• 4 medium-sized apples, cored and chopped (a mix of sweet and tart, such as Fuji and Granny Smith)
• 1 cup seedless grapes, halved (red, green, or a mix)
• 1 cup pecans, roughly chopped and toasted
• 1/2 cup dried cranberries
• 1/4 cup plain Greek yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cinnamon (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Core and chop the apples into bite-sized pieces. Leave the skin on if you like extra texture and nutrients.
2. Step 2: Wash the grapes and slice them in half. Combine the chopped apples and halved grapes in a large mixing bowl.
3. Step 3: In a small pan over medium heat, toast the pecans for about 5 minutes until golden and fragrant, stirring occasionally to avoid burning. Remove from heat and let cool.
4. Step 4: Add the toasted pecans and dried cranberries to the bowl with the apples and grapes.
5. Step 5: In a separate bowl, whisk together Greek yogurt, honey, apple cider vinegar, and cinnamon (if using) until smooth and creamy.
6. Step 6: Pour the dressing over the fruit and nut mixture. Gently toss to coat everything evenly.
7. Step 7: Taste and season with salt and pepper. Adjust sweetness or tanginess by adding more honey or vinegar if desired.
8. Step 8: Chill the salad in the refrigerator for about 30 minutes to let the flavors meld.
9. Step 9: Serve cold or at room temperature. Garnish with extra pecans or cranberries if you like.

Tips & Variations

• For added crunch, try substituting walnuts for pecans or adding chopped celery.
• If you prefer a vegan version, replace Greek yogurt with a plant-based yogurt and use maple syrup instead of honey.
• Add a squeeze of fresh lemon juice on the apples to prevent browning if preparing ahead.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the apples to soften over time, so it’s best enjoyed fresh. If needed, give it a gentle toss before serving. This salad is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits in this salad?

Yes, feel free to add or substitute fruits like pears, cherries, or pomegranate seeds for variety and additional flavor.

How do I prevent the apples from browning?

To slow browning, toss the chopped apples with a little lemon juice before mixing with the other ingredients. This helps keep them fresh-looking longer.

Apple Salad with Grapes, Pecans, and Dried Cranberries Recipe

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★★★★★

4.9 from 142 reviews

• Author: Charlotte
• Total Time: 20 minutes plus 30 minutes chilling
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A refreshing and nutritious Apple Salad combining sweet and tart apples, juicy grapes, crunchy toasted pecans, and tangy dried cranberries, all tossed in a creamy honey-yogurt dressing with a hint of cinnamon. Perfect as a light lunch, side dish, or healthy snack.

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Ingredients

Scale 1x2x3x

Fruit

• 4 medium-sized apples, cored and chopped (use a mix of Fuji and Granny Smith)
• 1 cup seedless grapes, halved (red, green, or mixed)

Nuts and Dried Fruit

• 1 cup pecans, roughly chopped and toasted
• 1/2 cup dried cranberries

Dressing

• 1/4 cup plain Greek yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon cinnamon (optional)
• Salt and pepper to taste

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Instructions

1. Prepare the Apples: Core and chop the apples into bite-sized pieces. Leaving the skin on is optional and adds extra texture and nutrients.
2. Prepare the Grapes: Wash the grapes thoroughly and slice them in half. Combine the chopped apples and halved grapes in a large mixing bowl.
3. Toast the Pecans: In a small pan over medium heat, toast the chopped pecans for about 5 minutes until golden brown and fragrant. Stir occasionally to avoid burning. Remove from heat and let cool.
4. Combine Fruit and Nuts: Add the toasted pecans and dried cranberries to the bowl with apples and grapes.
5. Make the Dressing: In a separate bowl, whisk together the plain Greek yogurt, honey, apple cider vinegar, and cinnamon (if using) until smooth and creamy.
6. Toss the Salad: Pour the dressing over the fruit and pecan mixture. Gently toss to evenly coat all ingredients with the dressing.
7. Season to Taste: Adjust salt and pepper as needed. You may also add more honey for sweetness or more vinegar for tanginess based on your preference.
8. Chill: Refrigerate the salad for about 30 minutes to allow flavors to meld together.
9. Serve: Serve the salad cold or at room temperature, optionally garnished with additional pecans or dried cranberries for extra crunch and color.

Notes

• Leaving apple skins on adds extra fiber and nutrients.
• Toasting pecans enhances their flavor and crunch.
• Adjust the amount of honey and vinegar in the dressing to your taste preferences.
• Serve chilled for the best flavor and texture.
• This salad keeps well refrigerated for up to 1 day but is best consumed fresh.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: apple salad, grape salad, pecan salad, dried cranberries, healthy salad, fruit salad, yogurt dressing, easy salad recipe