Introduction

This Apple Salad with Grapes & Pecans is a refreshing and crunchy dish perfect for a light lunch or a delightful side. Combining sweet apples, juicy grapes, and crunchy pecans, it offers a wonderful balance of flavors and textures.

A white bowl full of a colorful fruit salad sits on a white marbled surface. The salad has several layers: the base is made of chunky pieces of green and red apple with shiny skin, mixed with light yellow pineapple chunks. Scattered through the mix are dark red grapes, and the top layer has rough brown pecan halves adding texture. The fruit is coated lightly with a creamy, slightly speckled dressing that makes the pieces glisten. The bowl is close-up, showing the mix in detail with fresh and vibrant colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup chopped pecans
4 large Honeycrisp apples, cubed
2 ribs celery, thinly sliced
1 lemon, juiced
½ cup dried cranberries
⅓ cup mayonnaise
1 ½ tablespoons brown sugar
1 cup seedless red grapes, halved

Instructions

Step 1: In a large mixing bowl, coat the cubed apples with freshly squeezed lemon juice to prevent browning and preserve their crisp texture.
Step 2: In a separate bowl, thoroughly whisk together the mayonnaise and brown sugar until well combined.
Step 3: Add the prepared apples, celery slices, halved grapes, chopped pecans, and dried cranberries to the mayonnaise mixture.
Step 4: Gently fold the ingredients together until evenly coated and well distributed throughout the salad.
Step 5: Cover the bowl and refrigerate for a minimum of 30 minutes before serving to enhance the flavors and ensure a chilled presentation.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the salad.
Use Greek yogurt instead of mayonnaise for a lighter dressing.
Add a pinch of cinnamon or nutmeg to the dressing for a warm spice note.
Swap Honeycrisp apples for Granny Smith if you prefer a tarter taste.

Storage

Store the apple salad in an airtight container in the refrigerator for up to 2 days. The lemon juice helps prevent browning, but it’s best enjoyed fresh. Before serving leftovers, give the salad a gentle stir and adjust seasoning if needed.

How to Serve

A white bowl filled with a colorful fruit salad sits on a white marbled surface. The salad has three main layers of ingredients: large chunks of red and green apple pieces with shiny skins, whole red grapes that add a deep purple color, and small pieces of brown pecans scattered throughout. All ingredients are coated lightly with a creamy white dressing, making the textures look smooth and glossy. The photo is closely shot from above, showing the freshness and mix of colors clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can prepare it up to a day ahead. Just be sure to keep it refrigerated and add nuts last to maintain their crunch.

Can I substitute the pecans with other nuts?

Absolutely. Walnuts or almonds work well if you prefer a different flavor or texture.

Apple Salad with Grapes & Pecans Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

A refreshing and crunchy apple salad featuring Honeycrisp apples, sweet grapes, crunchy pecans, and dried cranberries, all tossed in a creamy brown sugar-mayo dressing. Perfect as a light side dish or snack with a delightful balance of sweet and tart flavors.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

½ cup chopped pecans
4 large Honeycrisp apples, cubed
2 ribs celery, thinly sliced
1 cup seedless red grapes, halved
½ cup dried cranberries

Dressing

1 lemon, juiced
⅓ cup mayonnaise
1 ½ tablespoons brown sugar

Instructions

Prepare Apples: In a large mixing bowl, toss the cubed Honeycrisp apples with freshly squeezed lemon juice to prevent browning and keep them crisp.
Make Dressing: In a separate bowl, whisk together the mayonnaise and brown sugar until the mixture is smooth and evenly combined.
Combine Ingredients: Add the prepared apples, thinly sliced celery, halved grapes, chopped pecans, and dried cranberries to the mayonnaise dressing.
Toss Salad: Gently fold all the ingredients together, ensuring everything is evenly coated with the dressing and well distributed throughout the salad.
Chill: Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to be nicely chilled.

Notes

Use Honeycrisp apples for their crisp texture and balanced sweet-tart flavor, but Granny Smith or Fuji apples can also be used.
Lemon juice helps prevent apple browning and enhances freshness.
Refrigeration is key to develop flavor and maintain crispness.
This salad can be prepared a few hours ahead for convenience.
For a lighter option, substitute mayonnaise with Greek yogurt.

Keywords: apple salad, pecan salad, grape salad, Honeycrisp apples, creamy salad, fruit salad, easy salad recipes, autumn salad