Crisp Apple Salad: My Family's Unexpected Favorite (Print Version)

Discover my simple Crisp Apple Salad recipe! Fresh, tangy, and crunchy, it's a delightful side dish that always disappears first.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free (check mayo)

# Ingredients:

→ Crisp Apple Salad Base

01 - 2-3 crisp apples (Honeycrisp, Gala, Fuji), chopped
02 - 2 stalks celery, thinly sliced

→ Crunchy & Sweet Mix

03 - 1/2 cup walnuts, chopped and lightly toasted
04 - 1/4 cup dried cranberries

→ Creamy Dressing Essentials

05 - 1/2 cup mayonnaise
06 - 1/4 cup plain Greek yogurt
07 - 1 teaspoon Dijon mustard
08 - 1 tablespoon honey
09 - 1 tablespoon lemon juice
10 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First things first, get those apples ready! I usually wash, core, and then chop my apples into bite-sized pieces. I like them about half an inch or so, but honestly, whatever size you prefer is fine. Just remember, smaller pieces mean more apple in each bite, which is what we want for this apple salad, right? I always have a little bowl of water with a splash of lemon juice ready to toss them in immediately so they don't turn brown on me while I'm chopping the rest. It’s a trick I learned the hard way after serving some rather unappealing brown apple salad at a potluck once, oops!
02 - Next up, thinly slice your celery. I aim for nice, crisp little crescent moon shapes. Then, chop your walnuts. As I mentioned, I always toast my walnuts in a dry pan over medium heat for about 3-5 minutes until they're fragrant and slightly golden. Just watch them like a hawk, because they go from perfectly toasted to burnt in a nanosecond, trust me! Once done, let them cool completely before adding them to the salad. This step is a game-changer for flavor, really. It adds such a depth of nutty goodness.
03 - Now for the creamy magic! In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, and lemon juice. I like to get it super smooth and creamy. Taste it! This is where you can adjust the sweetness or tanginess to your liking. Sometimes I add a tiny bit more honey if my apples are on the tart side, or a touch more lemon if I'm feeling extra zesty. Season with salt and pepper. Don't be afraid to be a little heavy-handed with the pepper, it really complements the apples in this Crisp Apple Salad.
04 - In a large mixing bowl, combine your chopped apples, sliced celery, and dried cranberries. Pour that dreamy dressing over everything. Now, gently toss it all together until every piece is nicely coated. This is where the magic happens, watching all those colors come together. I've definitely been too rough with this step before and ended up with bruised apples, so be gentle, you want those crisp pieces intact for your salad.
05 - Fold in the cooled, toasted walnuts. I usually add them right before serving to ensure they stay super crunchy. If you add them too early, especially if you’re prepping ahead, they can get a bit soft, and we want that satisfying crunch in every single bite of this Crisp Apple Salad, don't we? Give it one last gentle stir to distribute them evenly.
06 - For the best flavor, cover the bowl and chill your salad in the refrigerator for at least 30 minutes. An hour is even better, it lets all those flavors meld together beautifully. Trust me, a cold Crisp Apple Salad is just so much more refreshing. Before serving, give it a quick taste and adjust any seasonings if needed. Sometimes it needs another pinch of salt or a grind of pepper after chilling. Then, dish it up and watch it disappear!

# Notes:

01 - Don't skip chilling the dressing; it really makes a difference, I learned that after serving it warm once, oops.
02 - This apple salad keeps well in the fridge for a day or two, but add the walnuts right before serving to keep them crunchy.
03 - If you're out of pecans, toasted almonds are a fine stand-in, though the flavor is a bit different. Tried it, it works!
04 - Serve this salad in a big, shallow bowl to show off all those beautiful colors, makes it feel fancy.

# Equipment Needed:

01 - Large mixing bowl
02 - whisk
03 - cutting board
04 - sharp knife
05 - dry pan (for toasting walnuts)

# Nutrition (Per Serving):

Calories: 250-350
Total Fat: 20-25g
Total Carbohydrate: 25-35g
Protein: 5-8g

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