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Honeycrisp apple salad with grapes, pecans, and celery in a white bowl.

mediterranean-apple-salad-grapes-pecans-cranberries

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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 6
Calories: 260
Ingredients Method Notes

Ingredients
  

  • For the Salad:
  • 3 large Honeycrisp apples diced (keep skin on)
  • 2 cups red seedless grapes halved
  • 3 stalks celery thinly sliced
  • 1 cup pecans toasted and roughly chopped
  • 1/2 cup dried cranberries
  • For the Honey Dressing:
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1.5 tbsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Method
 

  1. Toast the Pecans: Place pecans in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant. Remove from heat and let cool.
  2. Whisk the Dressing: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
  3. Prep Fruit and Veg: In a large mixing bowl, combine the diced apples, halved grapes, and sliced celery.
  4. Combine: Add the dried cranberries and cooled pecans to the bowl.
  5. Dress and Serve: Pour the dressing over the salad and toss gently to ensure every piece of fruit is coated. Serve immediately or chill for up to 1 hour.

Notes

The "Golden" Toasting Rule

Pecans contain high levels of natural oils, which makes them delicious but prone to burning.
 
  • The Fix: Toast them over medium-low heat only. Once you smell a rich, buttery aroma, remove them from the pan immediately. Residual heat from a hot pan can burn them even after the stove is off.

2. Maximum Crunch, Zero Browning

To keep your Honeycrisp apples snow-white and ultra-crisp for hours:
  • The Acid Bath: Toss sliced apples in a bowl with 1 tablespoon of lemon juice or apple cider vinegar before adding other ingredients.
  • The Chill Factor: Keep your celery and grapes in the refrigerator until the very second you are ready to slice them. Cold vegetables stay rigid and crunchy longer.

3. Slicing for Style

How you cut your ingredients changes the "mouthfeel" of the salad:
  • Grapes: Always slice them lengthwise (pole to pole). They look more elegant and are easier to pierce with a fork.
  • Celery: Slice on a bias (diagonal). This creates more surface area for the honey dressing to cling to.