This Apple Salad with Grapes is one of those simple recipes that consistently brightens a meal. I first put this together on a late-summer afternoon when the orchard boxes were overflowing with Honeycrisp apples and my backyard grapevines were suddenly generous. The combination of crisp apples, juicy halved grapes, toasted pecans and tart dried cranberries, all brought together with a sweet-tangy brown sugar and mayonnaise dressing, felt like the perfect balance of textures and flavors. Every bite is crunchy, sweet, and refreshingly acidic from the lemon, and it has an effortless, homely charm that makes it ideal for family dinners or casual gatherings.

I keep returning to this bowl whenever I need something that travels well and appeals to a wide range of tastes. It doubles as a light side dish for grilled mains, a colorful potluck contribution, or a midday pick-me-up. The dressing is intentionally simple — just mayonnaise, brown sugar and lemon — letting the fresh fruit shine while adding a silky coating that keeps everything together. This version is vegetarian, gluten-free and dairy-free when you use an egg-based mayo, and it comes together in about 15 minutes from start to finish, making it a reliable weeknight winner.

Ingredients

• Honeycrisp apples: Use 4 large Honeycrisp apples for the best crunch and balanced sweetness. Look for firm fruit without soft spots; core and cube into roughly 1/2-inch pieces.
• Seedless red grapes: 1 cup, halved. Seedless varieties like Red Globe or Thompson are ideal; halving increases surface area and prevents runaway rolling on the plate.
• Dried cranberries: 1/2 cup. Choose sweetened cranberries for color and chew; unsweetened will be tarter and shift the dressing balance.
• Pecans: 1/2 cup, chopped. Lightly toast them in a dry skillet for a minute to awaken oils and deepen the flavor, then cool before adding.
• Celery: 2 ribs, thinly sliced. Adds celery’s clean snap; trim fibrous ends and slice on the bias for a prettier bite.
• Mayonnaise: 1/3 cup. Use a good-quality mayonnaise for creaminess; for dairy-free ensure mayo is egg-based or use a vegan mayo if avoiding eggs (note: that changes vegan flag).
• Brown sugar: 1 1/2 tablespoons packed. Light brown sugar offers a hint of molasses that pairs beautifully with apples and cranberries.
• Lemon: 1 lemon, juiced (about 1 to 2 tablespoons). The acid keeps apple pieces from oxidizing and brightens the overall flavor.

Instructions

Prepare the apples: Core and cut 4 large Honeycrisp apples into approximately 1/2-inch cubes. As you work, place apple cubes into a large mixing bowl and immediately squeeze lemon juice over them, then toss gently so each piece is lightly coated. This prevents browning and adds fresh acidity. Use about 1 tablespoon of lemon juice initially, reserving a little if you prefer a more subtle citrus note. Mix the dressing: In a small bowl combine 1/3 cup mayonnaise with 1 1/2 tablespoons packed brown sugar. Whisk until smooth and the sugar is mostly dissolved. The mayo gives a silky coating while the brown sugar adds sweetness and depth; whisking well prevents graininess. Combine the salad: Add 1 cup halved seedless red grapes, 2 ribs thinly sliced celery, 1/2 cup dried cranberries and 1/2 cup chopped pecans to the apple bowl. Pour the dressing over the fruit and gently fold using a rubber spatula so pieces remain intact and everything is evenly coated. Taste and adjust with a squeeze of lemon or a pinch more brown sugar if needed. Chill then serve: Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the pecans soften slightly. Bring out 10 minutes before serving to temper chill; give a gentle stir and transfer to a serving bowl.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 24 hours for best texture. If you expect to keep it longer, store the dressing separately and add just before serving; this preserves the apple crunch. For travel, use a shallow, tightly sealed container so ingredients don’t get mushed. When reheating is not intended, allow chilled salad to sit at room temperature 10 minutes before serving to take the chill off and let flavors open up. Notice discoloration on apples as a sign of age; fresh lemon toss helps delay this.

Ingredient Substitutions

If pecans are a problem, swap toasted walnuts or sliced almonds — walnuts offer a deeper, slightly bitter profile while almonds are milder. For cranberries, substitute golden raisins or chopped apricots to change sweetness and chew. Use Greek yogurt in place of mayonnaise for a tangier, slightly lighter dressing (this will no longer be dairy-free if using regular yogurt). To make the bowl vegan, choose a commercial plant-based mayonnaise but be aware the flavor profile will shift subtly.

Serving Suggestions

Serve this salad chilled alongside grilled chicken, roasted turkey, or as part of a picnic spread. Spoon into lettuce cups for a light appetizer, or pair with a sharp cheddar and crusty bread for a casual brunch. Garnish with extra chopped pecans, a few microgreens or a sprinkle of freshly cracked black pepper. For holiday dinners, present it in a clear glass bowl to show off the glossy fruit and vibrant colors.

Cultural Background

Fruit-and-nut salads have a long place in American home cooking as easy-to-assemble side dishes and potluck staples. This particular combination — apples, grapes, nuts and a creamy dressing — is reminiscent of classic Waldorf-style salads but simplified and sweetened with brown sugar instead of relying solely on mayonnaise or cream. Variations of this mix appear across regional tables where fruit is abundant and storytelling bowls are shared at family meals.

Seasonal Adaptations

In fall, emphasize crisp varieties like Honeycrisp or Fuji and use tart cranberries for contrast. In late summer, use sweet, newly-ripe grapes and consider adding thin-sliced summer pears. For winter holiday variations, fold in pomegranate arils for color and swap pecans for toasted hazelnuts. A dash of cinnamon in the dressing can make it feel more seasonal without overwhelming the fresh fruit.

Meal Prep Tips

For meal prep, toast and chop nuts and store them separately in the pantry; mix dried cranberries and celery in a container a day ahead. Make the dressing and refrigerate in a small jar; when ready to eat, chop apples, toss with lemon, add grapes and then fold in dressing. Use portion containers with tight lids to keep ingredients crisp. This method saves time and preserves the salad’s texture across multiple lunches.

Every time I make this bowl I’m reminded how a few quality ingredients and small techniques — fresh lemon, toasted nuts, halved grapes — elevate a simple combination into something notable. It’s approachable, forgiving and consistently popular with guests, and I hope you’ll make it your own with seasonal touches and personal tweaks.