This creamy apple salad is made with Honeycrisp apples, red grapes, crunchy walnuts, celery, and sweet dried cranberries in a simple brown sugar mayo dressing. It’s an easy side dish that’s fresh, flavorful, and perfect for holidays or everyday meals. It brings back memories of going to (what I thought) were fancy restaurants and ordering Waldorf Salad. This recipe is a nod to those times and flavors.
You might also enjoy these other fruit based salads like this Mandarin Orange Salad or this quick and easy Watermelon Feta Salad.
Ingredients for Apple Salad
4 medium Honeycrisp apples
½ cup red grapes, cut in half
¾ cup mayonnaise – regular or light both work
1 celery rib, thinly sliced (about ½ cup)
½ cup walnuts – chopped
1 tablespoon brown sugar
½ cup dried cranberries
Why I Love This Recipe
The mix of crunchy apples, red grapes, celery, and walnuts adds the perfect texture.
The brown sugar, grapes and cranberries give it just the right touch of sweetness.
It's a nostalgic recipe, reminding me of a similar Waldorf salad that I ate may times over the years.
This salad is fast to prep and only needs a few basic ingredients.
It keeps well in the fridge, so it’s a great make-ahead side.
Instructions
Step 1
Wash and dry your apples. Core and dice them into bite-sized chunks. Leave the skin on for extra color and crunch. Wash and dry grapes and cut them in half.
Step 2
Thinly slice the celery and roughly chop the walnuts if they aren’t already chopped.
Step 3
In a medium mixing bowl, whisk together the mayonnaise and brown sugar.
Step 4
Add the apples, celery, walnuts, and cranberries to the bowl. Stir gently until everything is coated in the dressing.
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Step 5
Serve immediately or refrigerate for up to 4 hours before serving.
Ingredient Tips and Variations
- Apples: Honeycrisp is ideal for its sweetness and crunch, but Fuji, Pink Lady, or Gala apples also work well. Use a tart Granny Smith if you prefer a sharper flavor.
- Grapes: Red seedless grapes add a juicy pop of flavor and sweetness. Cut them in half for the best texture. Green grapes can be used for a tart variation.
- Dressing Variations: Swap out the mayonnaise for vanilla Greek yogurt for a lighter, tangier version. You can also try half mayo and half yogurt for a balance of creamy and tangy.
- Nuts: Walnuts add a classic touch, but pecans are another great option.
- Fruit Add-ins: Diced red grapes or raisins can be added or swapped for the cranberries.
- Optional Add-Ins: A tablespoon of lemon juice helps prevent the apples from browning if you’re prepping ahead.
How to Serve Apple Salad
This salad is perfect as a side dish for roasted chicken, pork tenderloin, or sandwiches. It’s also a refreshing addition to a holiday table, picnic spread, or potluck.
Storing Leftovers
Store apple salad in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the dressing may separate slightly. Freezing is not an option!
FAQs
I use Honeycrisp apples because they’re sweet, crisp, and hold their shape well. Other great options include Fuji, Gala, or Pink Lady. For a tangier twist, you can try Granny Smith apples.
It’s up to you! I leave the peel on for color, texture, and extra nutrients. If you prefer a softer bite or want a more uniform look, feel free to peel them.
Absolutely. You can replace all or part of the mayonnaise with plain or vanilla Greek yogurt. It adds a little tang and makes the dressing lighter.
Other Fresh and Simple Salad Recipes
Printable Recipe
Apple Salad with Honeycrisp Apples and Walnuts
Ingredients
- 4 Medium Honeycrisp apples
- 1 cup Red grapes cut in ½
- ½ cup Celery basically, 1 rib thinly sliced
- ½ cup Walnuts chopped into large pieces (quartered)
- ½ cup Dried cranberries I use the regular sweetened ones
For the Dressing
- ¾ cup Mayonnaise regular or light both work
- 1 Tablespoon Brown Sugar
Instructions
- Wash and dry your apples. Core and dice them into bite-sized chunks. Leave the skin on for extra color and crunch. Wash and dry grapes and cut them in half.
- Thinly slice the celery and roughly chop the walnuts if they aren’t already chopped.
- For the dressing. In a medium mixing bowl, whisk together the mayonnaise and brown sugar.
- Add the apples, celery, walnuts, and cranberries to the bowl. Stir gently until everything is coated in the dressing.
- Optional - Refrigerate 1 hour prior to serving. This allows the flavors to blend.
Notes
Ingredient Tips and Variations
- Apples: Honeycrisp is ideal for its sweetness and crunch, but Fuji, Pink Lady, or Gala apples also work well. Use a tart Granny Smith if you prefer a sharper flavor.
- Grapes: Red seedless grapes add a juicy pop of flavor and sweetness. Cut them in half for the best texture. Green grapes can be used for a tart variation.
- Dressing Variations: Swap out the mayonnaise for vanilla Greek yogurt for a lighter, tangier version. You can also try half mayo and half yogurt for a balance of creamy and tangy.
- Nuts: Walnuts add a classic touch, but pecans are another great option.
- Fruit Add-ins: Diced red grapes or raisins can be added or swapped for the cranberries.
- Optional Add-Ins: A tablespoon of lemon juice helps prevent the apples from browning if you’re prepping ahead
Storing Leftovers
Store apple salad in an airtight container in the refrigerator for up to 2 days. Stir before serving, as the dressing may separate slightly. Freezing is not an option!
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