Apple Salad with Grapes

This refreshing apple salad brings together crisp fruits, crunchy nuts, and a lightly sweet dressing for a dish that works equally well as a side or light lunch. I discovered this recipe years ago when looking for ways to use our autumn apple harvest, and it's been a staple at our family gatherings ever since.

I first made this apple salad for a neighborhood potluck and returned home with an empty bowl and multiple recipe requests. Now it appears at nearly every holiday table and summer cookout in our extended family.

Ingredients

• Honeycrisp apples: These provide the perfect balance of sweetness and tartness while maintaining their crispness even after being dressed
• Fresh lemon juice: Prevents browning and adds brightness to balance the sweet elements
• Mayonnaise: Creates a creamy coating that binds the ingredients together without being heavy
• Brown sugar: Adds a warm sweetness that complements the natural flavors of the fruit
• Celery: Provides essential crunch and a subtle savory note to contrast the sweet ingredients
• Red grapes: Their juicy sweetness creates bursts of flavor throughout the salad
• Pecans: Toasted pecans add richness and a satisfying texture contrast
• Dried cranberries: These chewy morsels bring tartness and beautiful color to the finished dish

Step-by-Step Instructions

Prep the apples:

Cut apples into consistent half-inch cubes for the best texture experience. Immediately toss them with fresh lemon juice, making sure each piece gets coated. This prevents browning and adds a bright note to the finished salad.

Make the dressing:

In a large bowl, thoroughly whisk together mayonnaise and brown sugar until completely smooth with no sugar granules remaining. The dressing should have a light caramel color and silky consistency.

Combine ingredients:

Add your lemon-coated apples to the dressing along with the sliced celery, halved grapes, chopped pecans, and dried cranberries. Gently fold everything together using a rubber spatula until all pieces are evenly coated with the dressing. Take care not to crush the delicate fruits.

Chill properly:

Cover the bowl with plastic wrap directly touching the surface of the salad to prevent any air exposure. Refrigerate for at least 30 minutes, though 1–2 hours is ideal to allow flavors to meld together completely.

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Honeycrisp apples transformed this salad for me. I had previously used Red Delicious, but switching to Honeycrisp created a remarkable difference in both texture and flavor. Their ability to stay crisp even when dressed makes them worth seeking out specifically for this recipe.

Apple Selection Matters

The type of apple you choose dramatically impacts the final result of this salad. Honeycrisp apples are my top recommendation for their perfect balance of sweetness and tartness along with their remarkable ability to maintain crispness even after being dressed. Other excellent options include Pink Lady, Jazz, or Braeburn varieties. Avoid softer apples like McIntosh or Red Delicious, which quickly become mealy when cut and dressed. For the most flavorful result, choose apples that are firm to the touch with unblemished skin and a fresh, fruity aroma.

Make It Your Own

This versatile apple salad welcomes creative variations to suit your taste preferences or what you have on hand. For a tangier dressing, substitute Greek yogurt for half the mayonnaise. Want more protein? Add one cup of diced roasted chicken or turkey. Swap the pecans for walnuts or toasted almonds for a different nutty flavor profile. For a holiday version, add a quarter teaspoon of cinnamon and a pinch of nutmeg to the dressing. I frequently make a dairy-free version using vegan mayonnaise that guests never realize is different from the original.

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Serving Suggestions

This apple salad shines as a versatile addition to numerous meals. Serve it alongside grilled chicken or pork for a refreshing contrast to savory meats. Pack it in lunch boxes for a nutritious midday treat that stays fresh until lunchtime. For an elegant presentation, spoon portions into Boston lettuce cups and garnish with additional pecans. At brunch, pair it with quiche or savory breakfast casseroles for a sweet counterpoint. During hot summer months, I often serve larger portions as a light main course with buttery crackers or a slice of whole grain bread for a satisfying meal that requires no cooking.

Frequently Asked Questions

→ Can I use a different variety of apples?

Yes, you can use other crisp apple varieties like Gala, Fuji, or Granny Smith for a slightly tart flavor.

→ Is there a substitute for mayonnaise?

You can use Greek yogurt or sour cream as a healthier alternative to mayonnaise.

→ How far in advance can I prepare this salad?

Prepare the salad up to 24 hours in advance. Keep it chilled and toss before serving for fresh flavors.

→ Can I add other ingredients?

Feel free to add sliced almonds, sunflower seeds, or even small chunks of cheese for extra variety.

→ How do I prevent the apples from browning?

Tossing the apples in lemon juice, as outlined in the instructions, will prevent oxidation and keep the apples fresh.