Cranberry-Pecan Waldorf Salad

A modern twist on the classic Waldorf salad, this version features crisp apples, juicy grapes, and crunchy celery, enhanced with dried cranberries and toasted pecans for a flavorful burst. Perfect for fall salads, it offers a sophisticated blend of sweetness and nuttiness that is sure to delight. Ideal for Thanksgiving dinners or holiday feasts.

Prep time: 15 minutes
Cook time:
Serves: 4

Ingredients

2 cups diced Granny Smith apples

1 cup seedless red grapes, halved

1 cup diced celery

1/2 cup dried cranberries

1/2 cup pecans, toasted and chopped

1/2 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the diced apples, halved grapes, diced celery, dried cranberries, and toasted pecans.

2. In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt, and black pepper until smooth to create the dressing.

3. Pour the dressing over the fruit and nut mixture and gently toss to coat all ingredients evenly.

4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.