Introduction
It was one golden afternoon in early fall when I first experimented with an apple salad. I had just returned from the local farmer’s market with a basket full of crisp Honeycrisp apples. Inspired by their sweet aroma and vibrant crunch, I wanted to create something that felt light but indulgent at the same time. That day, I, Lina Vexley, tossed apples with walnuts, celery, and a creamy yogurt dressing. The result was an instant hit with my family. From that moment, apple salad became a comforting, go-to dish, reminding me that simple ingredients often create the best memories.
Recipe Card
Classic Apple Salad
Equipment
- Mixing Bowl
Ingredients
Salad Base
- 3 apples cored and diced, skin on
- 1/2 cup celery diced
- 1/3 cup walnuts toasted, chopped
- 1/4 cup raisins or dried cranberries
Dressing
- 1/2 cup plain yogurt or Greek yogurt
- 1 tbsp honey
- 1 tsp lemon juice freshly squeezed
- 1/4 tsp cinnamon optional, for warmth
Instructions
- Core and dice apples into bite-sized pieces and place them in a mixing bowl.
- Add celery, walnuts, and raisins to the apples.
- In a separate bowl, whisk yogurt, honey, lemon juice, and cinnamon until smooth.
- Pour the dressing over the apple mixture and stir gently until evenly coated.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
Nutrition
How to Make Apple Salad
Apple salad is one of those recipes that feels both refreshing and comforting, and it requires minimal effort to prepare. The process begins with choosing the right apples. Crisp, slightly sweet varieties such as Honeycrisp, Gala, or Fuji work best. After washing them thoroughly, core and dice them into bite-sized pieces. You can leave the skins on for added texture and nutrition.
Next, prepare the supporting ingredients that give the salad its signature crunch and complexity. Dice fresh celery into small, crisp pieces to balance the apples’ sweetness. Toast some walnuts lightly in a dry pan to bring out their flavor, then chop them roughly. Combine apples, celery, walnuts, and raisins or dried cranberries in a large mixing bowl. The mixture already looks inviting with its blend of colors and textures.
The dressing is what ties this salad together. In a separate small bowl, whisk plain or Greek yogurt with honey, freshly squeezed lemon juice, and a pinch of cinnamon. The yogurt adds creaminess without being heavy, the honey lends a gentle sweetness, and the lemon juice keeps the apples from browning while adding brightness. Cinnamon is optional but adds a cozy, warm undertone.
Once the dressing is smooth and well blended, pour it over the apple mixture. Gently fold the ingredients together until everything is evenly coated, taking care not to crush the apples. You can serve the salad immediately if you prefer crisp, fresh flavors, or refrigerate it for 30 minutes to let the flavors meld.
Apple salad works beautifully as a side dish for family meals, as part of a holiday spread, or as a light lunch on its own. Pair it with grilled chicken or a slice of whole-grain bread, and you’ll have a balanced, wholesome meal that’s both delicious and satisfying.
Conclusion
Apple salad is a timeless recipe that celebrates freshness and balance. The crisp apples, nutty walnuts, crunchy celery, and sweet raisins all come together under a creamy, tangy dressing that feels both light and indulgent. For Lina Vexley, this dish is more than just a recipe—it’s a way to share comfort and joy at the table. Whether served at a festive gathering or a quiet weekday lunch, apple salad never fails to impress with its simplicity, versatility, and nourishing qualities. It’s a classic that continues to delight across generations.