Apple Grape Salad with Yogurt and Honey

Name: Apple Grape Salad with Yogurt and Honey
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 medium (about 1½ lb) (680 g) crisp apples (such as Honeycrisp, Fuji or Gala), cored and cut into ¾-inch (2 cm) cubes, skin left on; 1½ cups (225 g) seedless red grapes, washed, dried and halved lengthwise; 2 medium stalks (120 g) celery stalks, thinly sliced crosswise ⅛-inch (3 mm) thick; ½ cup (55 g) walnut halves, roughly chopped; ¾ cup (180 g) plain Greek yogurt, cold, full-fat or 2%; 2 tablespoons (42 g) honey; 2 tablespoons (30 ml) fresh lemon juice, freshly squeezed, seeds removed; ½ teaspoon (2½ ml) pure vanilla extract (optional); ⅛ teaspoon (0.3 g) ground cinnamon (optional); ⅛ teaspoon (¾ g) fine sea salt

From the MyKitchenBank Kitchen

Crisp apples, juicy red grapes and crunchy celery are tossed in a creamy Greek yogurt dressing sweetened with honey and brightened with lemon. Toasted walnuts add crunch. It comes together in 15 minutes and works as a side, light lunch or potluck dish.

Prep: 15 min
Cook: 5 min
Wait: 30 min
Total: 50 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

3 medium (about 1½ lb) (680 g) crisp apples (such as Honeycrisp, Fuji or Gala), cored and cut into ¾-inch (2 cm) cubes, skin left on
1½ cups (225 g) seedless red grapes, washed, dried and halved lengthwise
2 medium stalks (120 g) celery stalks, thinly sliced crosswise ⅛-inch (3 mm) thick
½ cup (55 g) walnut halves, roughly chopped
For the dressing
¾ cup (180 g) plain Greek yogurt, cold, full-fat or 2%
2 tablespoons (42 g) honey
2 tablespoons (30 ml) fresh lemon juice, freshly squeezed, seeds removed
½ teaspoon (2.5 ml) pure vanilla extract (optional)
⅛ teaspoon (0.3 g) ground cinnamon (optional)
⅛ teaspoon (0.8 g) fine sea salt

Equipment (5)

Large mixing bowl (4–5 quart / 4–5 L)
Small bowl for the dressing
Cutting board and sharp chef's knife
Small dry skillet (8-inch / 20 cm) for toasting nuts
Rubber spatula

Steps

Before you start

Wash and dry the apples, grapes and celery well; wet fruit thins the dressing.
Mix the lemon juice water bath or dressing before cutting apples so the cut pieces can go straight into acid and not brown.
Use plain, full-fat or 2% Greek yogurt; regular yogurt makes a runny dressing.
Allow 30 minutes of chilling time so the flavors meld, but serve within 4 hours for the crispest texture.

1
Toast the walnuts
- Place the chopped walnuts in a small dry skillet over medium-low heat.
- Toast for 4–5 minutes, stirring often.
- Tip them onto a plate right away to stop cooking, and let cool completely.
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Ready when: Walnuts smell nutty and are lightly golden at the edges.
Tip: Nuts burn quickly once fragrant; don't walk away from the pan.
2
Make the dressing
- In the large mixing bowl, whisk together the Greek yogurt, honey, lemon juice, salt, and the vanilla and cinnamon if using.
- Taste and add a little more honey if you like it sweeter.
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Ready when: Dressing is smooth, pale and fully free of honey streaks.
Tip: Making the dressing first means cut apples can go straight into it and won't brown.
3
Cut the apples
- Quarter and core the apples, then cut into ¾-inch (2 cm) cubes.
- Add them to the dressing right after cutting, folding gently so every piece is coated.
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Ready when: All apple cubes are glossy with dressing, with no bare white flesh showing.
Tip: Leave the skin on for color and a little extra crunch.
4
Add grapes and celery
- Add the halved grapes and sliced celery to the bowl.
- Fold with a rubber spatula for about 30 seconds until everything is evenly coated.
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Ready when: Dressing coats the fruit lightly, with no pooled yogurt at the bottom.
Tip: Fold gently; stirring hard bruises the fruit and makes the dressing watery.
5
Chill the salad
- Cover the bowl and refrigerate for 30 minutes so the flavors blend and the salad gets cold.
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Ready when: Salad is cold throughout.
6
Finish and serve
- Give the salad a gentle stir and taste; add a pinch of salt or a drizzle of honey if needed.
- Fold in the cooled toasted walnuts just before serving so they stay crunchy.
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Ready when: Dressing tastes balanced, sweet and tangy, with crunchy nuts throughout.
Tip: Adding the nuts at the last minute keeps them from going soft.

Good to know

Tips

Choose firm, crisp apples; soft varieties like Red Delicious turn mealy in the dressing.
Pat the grapes dry after washing so they don't water down the yogurt.
Cut the celery thin so it adds crunch without overpowering the fruit.
For a main-dish lunch, fold in 1 cup (140 g) shredded cooked chicken.

Make ahead

"Toast the walnuts up to 2 days ahead and store airtight at room temperature. Mix the dressing up to 1 day ahead and refrigerate. Combine the fruit with the dressing up to 4 hours before serving."

Storage & reheating

"Refrigerate in an airtight container up to 2 days; the apples soften and the dressing loosens over time. Not suitable for freezing. Serve cold; stir gently before serving."

Substitutions

walnut halves → pecans or sliced almonds. Toast the same way; use the same amount.
seedless red grapes → green seedless grapes. Slightly tarter; add an extra teaspoon of honey if needed.
honey → maple syrup. Use the same amount for a slightly earthier sweetness.
plain Greek yogurt → dairy-free coconut or soy yogurt. Choose an unsweetened thick variety so the dressing doesn't become runny.