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Apple Salad

Apple salad with crisp diced apples, celery, walnuts, and dried cranberries tossed in a honey-yogurt dressing. Quick to mix and creamy, with a fresh, lightly spiced finish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Apple Salad Base
  • 3 apples large; mix of red and green, cored and diced
  • 3 stalks celery thinly sliced
  • 0.5 cup walnuts roughly chopped
  • 0.33 cup dried cranberries
  • 2 green onions sliced
For honey yogurt dressing
  • 0.33 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 0.5 tsp cinnamon
  • 0.25 tsp vanilla extract
  • 0.05 tsp salt pinch
  • 0.05 tsp pepper pinch
  • 1 fresh mint leaves garnish if desired

Method
 

Combine the salad
  1. Combine diced apples, thinly sliced celery, roughly chopped walnuts, dried cranberries, and sliced green onions in a large bowl.
Make the honey yogurt dressing
  1. Whisk plain Greek yogurt, mayonnaise, honey, lemon juice, cinnamon, vanilla extract, salt, and pepper together until smooth.
Toss and serve
  1. Pour the honey-yogurt dressing over the apple mixture and toss gently to coat.
  2. Serve immediately, or refrigerate up to 2 hours, then toss again before serving.
  3. Garnish with fresh mint leaves if desired.

Notes

For the crispiest texture, dice and slice the apples and celery right before mixing, and keep the salad chilled only up to 2 hours. Store covered in the refrigerator for up to 2 days; give it a quick toss before serving. Freezing isn’t recommended because apples and crunchy vegetables soften when thawed. If you want it lighter, swap mayonnaise for an equal amount of additional Greek yogurt.