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Vibrant apple salad with diced apples, grapes, pecans, and dried cranberries in a decorative white bowl.

This classic apple salad combines crisp apples, grapes, pecans, and dried cranberries in a creamy, tangy dressing for a refreshing, family-friendly side dish or light lunch. Quick, easy, and perfect for any occasion!
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Course: Lunch, Salad, Side Dish
Cuisine: American, Gluten-Free, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Honeycrisp apples, cubed
  • 1 lemon, juiced
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons brown sugar
  • 2 celery ribs, thinly sliced
  • 1 cup seedless red grapes, halved
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting Board
  • Lemon juicer
  • Whisk or Spoon

Method
 

  1. Wash, core, and cube the apples into 3/4-inch pieces. Place in a bowl.
  2. Drizzle lemon juice over the apple cubes and toss gently to coat. This prevents browning and adds flavor.
  3. In a large mixing bowl, whisk together the mayonnaise and brown sugar until smooth and fully combined.
  4. Add the lemon-coated apples, sliced celery, halved grapes, chopped pecans, and dried cranberries to the bowl with the dressing.
  5. Gently fold all ingredients together with a large spoon until evenly coated. Avoid over-mixing.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Feel free to substitute Honeycrisp apples with Fuji, Gala, or Granny Smith. Use Greek yogurt instead of mayo for a lighter version. Swap pecans for sunflower seeds for a nut-free option. Add a pinch of cinnamon or nutmeg for fall flavor. Raisins or chopped dried apricots work well in place of cranberries.