Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries

INGREDIENTS:

For the Salad:

2 Honeycrisp apples (cored and diced into bite-sized pieces)

2 stalks celery (thinly sliced)

1 cup red or green seedless grapes (halved)

1/2 cup pecans (toasted for extra flavor)

1/2 cup dried cranberries

For the Dressing:

1/4 cup mayonnaise (or Greek yogurt for a lighter option)

2 tablespoons honey (adjust to taste)

1 tablespoon apple cider vinegar (or lemon juice for brightness)

1/4 teaspoon ground cinnamon (optional, for warmth)

Salt and pepper (to taste)

DIRECTIONS:

Step 1: Prepare the Ingredients

Core and dice the Honeycrisp apples into bite-sized pieces. To prevent browning, toss them with a splash of lemon juice or apple cider vinegar.

Thinly slice the celery and halve the grapes.

Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let them cool before adding to the salad.

Step 2: Make the Dressing

In a small bowl, whisk together the mayonnaise (or Greek yogurt), honey, apple cider vinegar, cinnamon (if using), salt, and pepper. Adjust sweetness or tanginess to your preference.

Step 3: Assemble the Salad

In a large mixing bowl, combine the diced apples, sliced celery, halved grapes, toasted pecans, and dried cranberries.

Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.

Step 4: Serve and Enjoy

Serve immediately for the freshest crunch, or chill in the refrigerator for 15–20 minutes to let the flavors meld.

Garnish with an extra sprinkle of cinnamon or a few whole pecans for a decorative touch.