Ingredients:
2 large green apples (Granny Smith), washed and diced into bite-sized cubes
1 cup fresh red grapes or dried cranberries
1/2 cup pecan halves or large walnut pieces, lightly toasted for extra flavor
1 tablespoon poppy seeds (optional, for a charming speckled look)
1–2 tablespoons pure honey or maple syrup, depending on your preferred sweetness
Juice of 1 fresh lemon (to keep the apples bright and fresh)
Optional Creamy Dressing:
3 tablespoons Greek yogurt or light mayonnaise
1 tablespoon honey
A pinch of salt
Freshly ground black pepper, to taste
Instructions:
1. Prepare the apples: Begin by dicing the green apples into even, bite-sized cubes. Place them in a large mixing bowl. Immediately drizzle with fresh lemon juice and toss gently—this not only adds brightness to the flavor but also prevents the apples from browning.
2. Add the sweet elements: Gently fold in the grapes or cranberries. The grapes bring a juicy burst, while dried cranberries offer a chewy, tangy sweetness that balances the crisp apples perfectly.
3. Incorporate the crunch: Scatter the toasted pecans over the mixture. Their nutty aroma and buttery flavor add depth, while their crunch brings the salad to life.
4. Season with poppy seeds: Sprinkle the poppy seeds evenly over the bowl. They add a playful speckled effect and a subtle crunch.
5. Optional creamy twist: If you’re going for a richer version, whisk together the Greek yogurt (or mayonnaise), honey, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss until every ingredient is lightly coated.
6. Final touch: Taste and adjust sweetness if needed by adding a bit more honey or maple syrup.
7. Serve & enjoy: Transfer the salad to a beautiful serving bowl and present it immediately for the freshest taste. This salad is best enjoyed the same day but can be refrigerated for up to 4 hours before serving.
Tip: For a festive touch, you can add a handful of pomegranate seeds or crumble some feta cheese on top.
