Apple Salad with Honeycrisp Apples and Walnuts
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.
Servings: 6 Servings
Calories: 375Kcal
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!
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 375Kcal | Carbohydrates: 33g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 188mg | Potassium: 256mg | Fiber: 4g | Sugar: 26g | Vitamin A: 140IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg