🥗 Mediterranean Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans & Dried Cranberries
Serves: 4–6
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients
🍎 Salad:
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2 large Honeycrisp apples, cored and diced (leave skin on for color)
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1 cup red grapes, halved
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2 stalks celery, thinly sliced
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½ cup pecans, lightly toasted and roughly chopped
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¼ cup dried cranberries (or golden raisins)
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2 tbsp fresh parsley, chopped (optional but adds Mediterranean freshness)
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Optional: ¼ cup crumbled feta or goat cheese for a tangy, savory contrast
🥣 Dressing:
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3 tbsp Greek yogurt (plain, full-fat for creaminess)
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1 tbsp extra virgin olive oil
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1 tbsp fresh lemon juice
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1 tbsp honey
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½ tsp Dijon mustard
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Salt and freshly ground black pepper, to taste
Instructions
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Toast the pecans:
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Heat a small pan over medium heat. Add pecans and toast for 3–4 minutes, stirring often, until fragrant. Set aside to cool.
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Mix the dressing:
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In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, honey, and Dijon mustard.
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Season with a pinch of salt and black pepper. Taste and adjust for sweetness or tang.
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Assemble the salad:
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In a large mixing bowl, combine apples, grapes, celery, cranberries, and parsley.
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Pour dressing over and toss gently until everything is evenly coated.
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Add the finishing touches:
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Fold in toasted pecans (and feta/goat cheese, if using) just before serving for maximum crunch.
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🌿 To Serve
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Serve chilled or at room temperature as a side dish for grilled fish, roasted chicken, or Mediterranean-style falafel.
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Garnish with extra parsley or a drizzle of honey before serving.
💡 Optional Variations
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Add grains: Mix in cooked farro, quinoa, or bulgur to make it a hearty main salad.
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Add greens: Serve over arugula or baby spinach.
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Make it vegan: Use plant-based yogurt and maple syrup instead of honey.
