Looking for a fresh, tangy twist on a classic dish? This Cranberry-Pecan Waldorf Salad is just what you need! It's a delightful mix that brings together the crispness of apples, the sweetness of grapes, and the nutty crunch of pecans.
The star of this salad is the Granny Smith apples, providing that tart crispness which pairs beautifully with sweet red grapes. Celery adds a refreshing crunch, and the dried cranberries bring a chewy, tangy element to the dish. Pecans, once toasted and chopped, offer a rich, nutty flavor that ties everything together. The creamy dressing made with mayonnaise, lemon juice, and honey adds a subtle sweetness and zing, while a pinch of salt and black pepper rounds out the flavors perfectly.
This Cranberry-Pecan Waldorf Salad is a perfect side dish for roasted chicken or turkey. For a vegetarian option, serve it alongside a hearty grain like quinoa or farro. You can also spoon it onto a bed of mixed greens for a light lunch.
Start by prepping your fresh ingredients. Dice the Granny Smith apples into bite-sized chunks. I find it easiest to cut around the core first. Next, halve the red grapes. This step ensures a balanced taste in each bite. Dice the celery into small pieces; they should be about the size of your apple chunks for consistency.
In a large mixing bowl, combine your diced apples, halved grapes, diced celery, dried cranberries, and toasted pecans. Give them a gentle toss to mix everything evenly.
Next, make the dressing. In a small bowl, whisk together mayonnaise, lemon juice, honey, salt, and black pepper until smooth. This should take just a minute or two.
Pour the dressing over your fruit and nut mixture. Using a spatula or large spoon, gently toss the salad until all ingredients are well coated in the dressing.
Cover the bowl and pop it into the refrigerator for at least 30 minutes. This chilling time is crucial as it allows the flavors to meld together beautifully.
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