Tangy Apple Salad

This Apple Salad brings together the snap of Honeycrisp apples with sweet grapes, crunchy pecans, and soft dried cranberries for a tasty, refreshing side. The dressing mixes mayo and brown sugar to create a creamy, slightly tangy coating that works perfectly with the fruit mix. A bit of lemon juice keeps everything looking bright and fresh. It's easy to throw together and tastes even better after chilling – perfect for holiday dinners or group gatherings.

INGREDIENTS

• Dried cranberries: ½ cup, adding chewy sweet-tart flavor.
• Pecans: ½ cup, roughly chopped for nutty texture.
• Seedless red grapes: 1 cup, cut in half for juicy sweetness.
• Celery: 2 ribs, cut into thin slices for extra crunch.
• Brown sugar: 1½ tbsp, to sweeten and balance the tangy notes.
• Mayonnaise: ⅓ cup, creating the smooth creamy base.
• Lemon juice: From 1 lemon, stops apple browning.
• Honeycrisp apples: 4 large, cut into cubes for sweet crunch.

INSTRUCTIONS

Step 5:

Let the salad chill in the fridge for 30 minutes so all the flavors can come together.

Step 4:

Add the dressing to the fruit mixture and stir until everything's nicely coated.

Step 3:

Mix the apples, celery, grapes, pecans, and cranberries together in a big bowl with gentle stirring.

Step 2:

Mix ⅓ cup mayo and 1½ tbsp brown sugar in a small bowl until smooth.

Step 1:

Splash lemon juice over the apple cubes and mix them around to stop them turning brown.

Serving and Storage Tips

• For best taste, serve this Apple Salad cold. You can keep it in the fridge up to 2 days.
• Throw on some fresh parsley or mint for a pop of color and extra freshness.

Helpful Notes

• Want a lighter option? Swap the mayo for Greek yogurt or use half mayo, half yogurt.

Tips from Well-Known Chefs

• Chef Olivia likes adding a tiny bit of cinnamon to the dressing to bring out those autumn flavors.

How to Make the Perfect Apple Salad

Making an awesome Apple Salad means coating those apple chunks well with lemon juice so they don't turn brown. The lemon does double duty – it keeps the apples looking fresh and adds a zesty kick that works great with the sweet grapes and cranberries. Don't skip the 30-minute chill time – it lets all those flavors mingle and makes everything taste way better.

FAQs

Can I use green apples instead of Honeycrisp?

Sure thing! Any apple works, but we really like Honeycrisp because they're super crunchy and have that perfect sweet-tart balance.

Can I make this salad ahead of time?

Absolutely! You can make it a day before your event. Just keep it in the fridge until you're ready to put it out.

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Conclusion

This salad features Honeycrisp apples for crunch, grapes for sweetness, pecans for a nutty texture, and dried cranberries for a tart twist. The dressing is a smooth blend of mayonnaise and brown sugar that ties all the flavors nicely. Lemon juice keeps the apples looking fresh while adding a citrusy touch. It's a no-fuss, delightful dish that works well for potlucks, holidays, or light meals. Be sure to chill it for the best taste and texture!