Crisp Apple Salad with Walnuts and Yogurt Dressing
This fresh apple salad is crunchy, creamy, and just sweet enough, with grapes, celery, toasted walnuts, and a light yogurt dressing. It works as a holiday side dish, a lunch salad, or a simple make-ahead bowl for busy fr
- Total time
- 25 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 5mAmericanSalads
Apple salad is the kind of dish that feels at home next to sandwiches, roasted chicken, or a holiday spread. This version is inspired by classic Waldorf salad, but the dressing is lighter and tangier thanks to plain Greek yogurt.
The mix is simple: crisp apples, juicy grapes, celery, walnuts, and a few raisins for chew. A little lemon juice in the dressing helps keep the apples bright and cuts through the richness of the nuts and mayonnaise.
For the best texture, use apples that stay firm after cutting, such as Honeycrisp, Pink Lady, Fuji, or Granny Smith. Toasting the walnuts takes a few extra minutes, but it makes the salad taste warmer and nuttier.
01What you'll need
Ingredients
11 items · 6 servings
- 4 medium crisp apples, such as Honeycrisp, Pink Lady, Fuji, or Granny Smith, cored and diced, about 728 g edible apple
- 1 cup seedless red grapes, halved, about 151 g
- 2 medium celery ribs, thinly sliced, about 80 g
- 1/2 cup chopped walnuts, about 56 g
- 1/4 cup raisins, about 40 g
- 1/2 cup plain 2% Greek yogurt, about 120 g
- 2 tablespoons mayonnaise, about 28 g
- 1 tablespoon fresh lemon juice, about 15 g
- 1 tablespoon honey, about 21 g
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Toast the walnuts
Place the walnuts in a dry skillet over medium heat. Cook for 4 to 5 minutes, stirring often, until they smell nutty and look slightly darker. Transfer them to a plate so they stop cooking.
2. Make the dressing
In a large bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper. Whisk means to stir quickly with a fork or whisk until the dressing looks smooth.
3. Dice the apples
Core the apples and cut them into bite-size pieces. You do not need to peel them unless you prefer a softer salad. Add the apples to the dressing right away and stir to coat; this helps slow browning.
4. Add the fruit and celery
Add the halved grapes, sliced celery, and raisins to the bowl. Stir gently so the dressing reaches everything without crushing the grapes.
5. Fold in the walnuts
Add the cooled toasted walnuts. Fold them in, which means stir gently from the bottom of the bowl up, so the salad stays chunky and crisp.
6. Taste and adjust
Taste the salad. Add a pinch more salt for a more savory flavor, a little extra lemon juice for brightness, or a small drizzle of honey if your apples are very tart.
7. Chill briefly, then serve
For the cleanest flavor, chill the salad for 15 to 30 minutes before serving. Serve cold, either on its own, over lettuce leaves, or alongside a simple main dish.
03From our kitchen
Cook's tips
- Make-ahead: You can make this salad up to 6 hours ahead. For the crispest walnuts, stir them in just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The apples may brown slightly, but the salad will still be safe to eat if kept cold.
- Apple swaps: Use any firm apple you like. Granny Smith makes the salad tart, Fuji makes it sweeter, and Honeycrisp gives a balanced crunch.
- Nut swaps: Pecans work well instead of walnuts. For a nut-free version, use toasted sunflower seeds or pumpkin seeds.
- Dressing swaps: For a tangier salad, use all Greek yogurt and skip the mayonnaise. For a creamier classic flavor, use 1/4 cup mayonnaise and 1/4 cup yogurt.
- If the salad seems dry after chilling, stir in 1 to 2 teaspoons of yogurt or lemon juice to loosen the dressing.
Cook's note
This apple salad is lightly dressed on purpose. If you like a very creamy deli-style salad, increase the Greek yogurt by 2 tablespoons or add another tablespoon of mayonnaise. The nutrition estimate is based on the ingredient amounts listed and 6 servings.
04Frequently asked
Questions & answers
What apples are best for apple salad?
Firm, crisp apples are best because they hold their shape after being diced. Honeycrisp, Pink Lady, Fuji, Gala, and Granny Smith are all good choices.
How do I keep apple salad from turning brown?
Toss the cut apples with the lemony dressing as soon as you dice them. The lemon juice slows browning, though it will not stop it completely.
Can I make this apple salad without mayonnaise?
Yes. Replace the mayonnaise with more plain Greek yogurt. The salad will taste a little tangier and lighter, but it will still be creamy.
Can I use dried cranberries instead of raisins?
Yes. Use the same amount of dried cranberries. They are usually a bit tarter and may be slightly sweeter if they are sweetened.
Is this the same as Waldorf salad?
It is Waldorf-inspired because it includes apples, celery, grapes, and walnuts. This version uses Greek yogurt in the dressing, so it is lighter than many classic mayonnaise-based Waldorf salads.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat10 g
- 13%
- Saturated Fat1 g
- 5%
- Cholesterol4 mg
- 1%
- Sodium145 mg
- 6%
- Total Carbohydrate32 g
- 12%
- Dietary Fiber4 g
- 14%
- Total Sugars25 g
- Protein4 g
- 8%
- Vitamin D0 mcg
- 0%
- Calcium51 mg
- 4%
- Iron0.7 mg
- 4%
- Potassium337 mg
- 7%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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