Apple Salad

Apple salad with crunchy diced apples, celery, walnuts, and dried cranberries tossed in a honey-yogurt dressing. A fast make-ahead side dish with a creamy, lightly sweet coating and bright lemon flavor.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Apple salad base

3 apples Cored and diced; use a mix of red and green for color.
3 celery Thinly sliced.
0.5 cup walnuts Roughly chopped.
0.333 cup dried cranberries
2 green onions Sliced.

Honey yogurt dressing

0.333 cup plain Greek yogurt
2 tbsp mayonnaise
2 tbsp honey
1 tbsp lemon juice
0.5 tsp cinnamon
0.25 tsp vanilla extract
0.13 tsp salt Pinch.
0.13 tsp black pepper Pinch.

Equipment

1 stand mixer

Method

Make the salad

Combine diced apples, thinly sliced celery, roughly chopped walnuts, dried cranberries, and sliced green onions in a large bowl.
Toss the mixture gently until the apples, celery, and add-ins are evenly distributed for consistent crunch.

Make the honey yogurt dressing

Whisk plain Greek yogurt, mayonnaise, honey, lemon juice, cinnamon, vanilla extract, salt, and pepper together until smooth and creamy.
Stir the dressing for 10–20 seconds more to fully dissolve the honey and spices.

Combine and serve

Pour the dressing over the apple mixture and toss gently to coat all the ingredients.
Serve immediately for the crunchiest texture, or refrigerate up to 2 hours and toss again before serving.
Garnish with fresh mint leaves if desired, then serve.

Notes

Pro tip: add the dressing right before serving if you want maximum crispness; if chilling, give the salad a gentle toss right before serving to recoat. Refrigerate in a covered container up to 2 days (texture softens over time). Freezing is not recommended. If you want a lighter option, swap mayonnaise for an equal amount of plain Greek yogurt for a creamier, tangy dressing.