Apple Salad with Honeycrisp apples

This Apple Salad with Honeycrisp apples is one of those fresh, crisp, and colorful dishes I can eat any time of the year—though it feels especially perfect for fall. It’s a refreshing mix of crunchy apples and celery, juicy grapes, tart dried cranberries, and buttery pecans, all tossed in a creamy honey-mayo dressing. Whether I serve it as a side dish, light lunch, or picnic staple, it always adds a bright, satisfying bite to the table.

Why You’ll Love This Recipe

I love how this salad combines textures and flavors so perfectly—crisp, creamy, sweet, and slightly tangy. It’s super simple to make and easy to customize depending on what I have in the fridge or pantry. The Honeycrisp apples give it that perfect balance of sweetness and crunch, and the honey-lemon dressing ties it all together with just the right touch of brightness. It’s also a great make-ahead option because the flavors get even better after a little chill time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 Honeycrisp apples, cored and chopped
• 2 celery stalks, chopped
• 1 cup red grapes, halved
• 1/2 cup pecans, chopped
• 1/2 cup dried cranberries
• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions

1. I start by chopping the apples, celery, and grapes, then add them to a large mixing bowl.

2. I toss in the chopped pecans and dried cranberries.

3. In a small bowl, I whisk together the mayonnaise, honey, lemon juice, and a pinch of salt and pepper.

4. I pour the dressing over the salad ingredients and mix everything gently until well coated.

5. I taste and adjust seasoning if needed, then refrigerate the salad for at least 30 minutes to chill and let the flavors blend.

6. Before serving, I give it a quick stir and sometimes top it with a few extra pecans or cranberries for presentation.

Servings and timing

This recipe makes about 4 to 6 servings. It takes around 15 minutes to prep, and I usually chill it for at least 30 minutes before serving for the best flavor.

Variations

Sometimes I swap the pecans for walnuts or slivered almonds depending on what I have. I’ve also added diced chicken for a protein-packed lunch version, or used Greek yogurt instead of mayonnaise for a lighter twist. If I want it extra tangy, I add a splash more lemon juice or a handful of green apple for contrast.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. The apples might soften slightly, but the flavor holds up well. I don’t recommend freezing this salad—it’s best enjoyed fresh or within a day or two.

FAQs

Can I make this salad ahead of time?

Yes, I often make it a few hours ahead so the flavors can meld. Just give it a quick stir before serving.

How do I keep the apples from browning?

The lemon juice in the dressing helps prevent browning. I also try to add the apples just before mixing everything together to keep them crisp and bright.

Can I use a different type of apple?

Absolutely. I like Honeycrisp for their sweetness and crunch, but Fuji, Pink Lady, or Gala work great too.

Is there a substitute for mayonnaise?

Yes, I sometimes use plain Greek yogurt or a mix of yogurt and mayo for a lighter dressing.

What can I serve this salad with?

It pairs well with roasted chicken, grilled pork, or turkey sandwiches. I’ve also served it as part of a holiday spread and it’s always a hit.

Conclusion

This Apple Salad with Honeycrisp apples is a crisp, creamy, and colorful dish that I keep coming back to. It’s quick to make, full of wholesome ingredients, and incredibly versatile. Whether I’m bringing it to a potluck, serving it with dinner, or enjoying it for lunch, it never fails to hit that perfect sweet-savory-crunchy note.

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