Description
A fresh and crunchy Apple Salad featuring crisp apples, celery, toasted nuts, and a creamy Dijon dressing. Perfect for lunches or as a side dish.
Ingredients
Scale
- 2 large crisp apples (Honeycrisp, Fuji, or Gala), cored and diced
- 1 cup chopped celery
- 1/2 cup chopped walnuts or pecans, lightly toasted
- 1/4 cup dried cranberries or raisins (optional)
- 1/4 cup finely chopped red onion (optional)
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper to taste
- Fresh lettuce leaves for serving (optional)
Instructions
- 1. Prepare the apples: Wash, core, and dice the apples into bite-sized pieces. Place in a medium bowl.
- 2. Add celery and onion: Chop celery and finely chop red onion (if using). Add to the bowl with apples.
- 3. Incorporate nuts and dried fruit: Toast and chop walnuts/pecans. Add to the bowl along with dried cranberries/raisins (if using).
- 4. Whisk the dressing: In a small bowl, combine mayonnaise/yogurt, Dijon mustard, and apple cider vinegar. Whisk until smooth.
- 5. Combine everything: Pour dressing over the salad ingredients. Gently fold until evenly coated. Season with salt and pepper.
- 6. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, optionally on lettuce leaves.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Best served cold. This salad is not suitable for reheating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting nuts)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: Approx. 250-350 (depending on mayo/yogurt choice and nut quantity)
- Sugar: Approx. 10-18g
- Sodium: Approx. 250-400mg
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 15-25g
- Fiber: Approx. 2-4g
- Protein: Approx. 3-6g