Introduction

This apple salad with grapes, pecans, and dried cranberries is a refreshing and crunchy dish perfect for any time of day. The combination of sweet fruit and tangy dressing creates a delightful balance of flavors that’s both satisfying and easy to prepare.

A white shallow bowl is filled with a colorful fruit salad featuring chunky slices of green apple and red apple with skin, dark red fresh cranberries, and whole pecan nuts scattered evenly throughout. The fruits have a shiny, juicy look with light cream-colored dressing drizzled lightly over them, adding a slight gloss and texture contrast to the smooth fruit skin and crunchy nuts. The bowl sits on a textured brown cloth atop a white marbled surface, creating a warm, natural vibe. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large apples, diced
1 cup red grapes, halved
½ cup pecans, chopped
½ cup dried cranberries
1 cup plain Greek yogurt
2 tbsp honey
1 tbsp apple cider vinegar
1 tbsp lemon juice
Pinch of salt

Instructions

Step 1: Wash the apples and grapes. Dice the apples into bite-sized pieces and halve the grapes. Chop the pecans and set aside. Optionally, soak dried cranberries in warm water for 5–10 minutes to soften.
Step 2: In a small bowl, whisk together Greek yogurt, honey, apple cider vinegar, lemon juice, and a pinch of salt until smooth. Adjust sweetness or acidity if desired.
Step 3: Combine the apples, grapes, pecans, and dried cranberries in a large bowl. Pour the dressing over and toss gently until everything is evenly coated.
Step 4: Serve the salad immediately or chill in the refrigerator for about 30 minutes to let flavors meld. Serve chilled for best taste.

Tips & Variations

Use your favorite apple variety for different sweetness levels—Granny Smith adds tartness, while Fuji adds extra sweetness.
Swap pecans for walnuts or almonds if preferred.
For a vegan version, replace Greek yogurt with a plant-based yogurt and honey with maple syrup.
Add fresh herbs like mint or parsley for a bright, herbal note.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the apples to soften over time, so it’s best enjoyed fresh or within a day. Give it a gentle stir before serving again. Leftovers can be served cold or at room temperature.

How to Serve

A white bowl filled with a fresh fruit nut salad, showing three main layers: the bottom layer has bright green and red apple chunks with shiny skin and crisp texture; the middle layer contains shiny red grapes evenly scattered; the top layer is made of whole and halved pecans with a rich brown color and rough texture, lightly drizzled with creamy dressing measuring its glossy texture. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare it a few hours ahead and keep it chilled. However, the apples may brown slightly, so adding a little extra lemon juice to the dressing can help slow browning.

What can I substitute if I don’t have Greek yogurt?

You can use sour cream, plain yogurt, or a dairy-free yogurt alternative if you prefer. Each will change the flavor slightly but will still create a creamy dressing.