Ingredients:

  • 3 medium crisp apples (such as Honeycrisp, Fuji, or Granny Smith), cored and diced (about 450g)
  • 2 stalks celery, thinly sliced (about 100g)
  • ½ cup toasted walnuts or pecans, roughly chopped (about 50g)
  • ¼ cup red grapes, halved (optional, about 40g)
  • ¼ cup dried cranberries or raisins (optional, about 40g)
  • ½ cup mayonnaise (full-fat or light, your choice) (120ml)
  • ¼ cup plain Greek yogurt (60ml)
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • Pinch of salt
  • Freshly ground black pepper to taste

Instructions:

  1. Toast walnuts or pecans in a dry skillet over medium heat until fragrant and lightly browned, or bake in a preheated oven at 350°F (175°C) for 5-7 minutes. Let cool slightly and chop.
  2. Dice the apples and slice the celery. If using, halve the grapes.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper until smooth.
  4. In the large mixing bowl, combine the diced apples, sliced celery, toasted nuts, grapes (if using), and dried cranberries or raisins (if using).
  5. Pour the dressing over the salad mixture and gently toss to coat evenly. Be careful not to over-mix.
  6. For best flavor, cover and chill the salad in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together.