Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries.

 Mediterranean Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans & Dried Cranberries

Serves: 4–6

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients

 Salad:

• 2 large Honeycrisp  apples, cored and diced (leave skin on for color)

• 1 cup red  grapes, halved

• 2 stalks celery, thinly sliced

• ½ cup  pecans, lightly toasted and roughly chopped

• ¼ cup dried cranberries (or golden raisins)

• 2 tbsp fresh parsley, chopped (optional but adds Mediterranean freshness)

• Optional: ¼ cup crumbled feta or goat cheese for a tangy, savory contrast

 Dressing:

• 3 tbsp Greek yogurt (plain, full-fat for creaminess)

• 1 tbsp extra virgin olive oil

• 1 tbsp fresh lemon juice

• 1 tbsp honey

• ½ tsp Dijon mustard

• Salt and freshly ground black pepper, to taste

Instructions

1. Toast the pecans:

   • Heat a small pan over medium heat. Add pecans and toast for 3–4 minutes, stirring often, until fragrant. Set aside to cool.

2. Mix the dressing:

   • In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, honey, and Dijon mustard.

   • Season with a pinch of salt and black pepper. Taste and adjust for sweetness or tang.

3. Assemble the salad:

   • In a large mixing bowl, combine apples, grapes, celery, cranberries, and parsley.

   • Pour dressing over and toss gently until everything is evenly coated.

4. Add the finishing touches:

   • Fold in toasted pecans (and feta/goat cheese, if using) just before serving for maximum crunch.

 To Serve

• Serve chilled or at room temperature as a side dish for grilled fish, roasted chicken, or Mediterranean-style falafel.

• Garnish with extra parsley or a drizzle of honey before serving.

 Optional Variations

• Add grains: Mix in cooked faro, quinoa, or bulgur to make it a hearty main salad.

• Add greens: Serve over arugula or baby spinach.

• Make it vegan: Use plant-based yogurt and maple syrup instead of honey.