Easy and Delicious Apple Salad Recipe
This Easy and Delicious Apple Salad Recipe is the bomb. Seriously, it’s the kind of thing you whip up when you’re craving something kinda healthy but also, like, SUPER tasty. Think crunchy apples, juicy pineapple, and this amazing tangy-sweet dressing that just ties it all together. You need this in your life, especially if you’re all about easy-peasy recipes that actually deliver.
My husband, bless his heart, is a meat and potatoes kinda guy. But even he goes crazy for this apple salad. I first made it for a potluck last summer, and he snuck back to the table like three times for “just one more bite.” Now, he asks for it all the time, especially with grilled chicken or pork chops. The kids? They just love it as is. I swear, sometimes I catch them just eating it straight from the bowl in the fridge. No shame!
Why You’ll Love This Easy and Delicious Apple Salad Recipe
- It’s SO easy, even I can’t mess it up (and that’s saying something!).
- Hello, flavor explosion! Sweet, tangy, crunchy… it’s got it all going on.
- It makes you feel just a little bit healthy, which is always a win.
- It’s a major crowd-pleaser. Seriously, bring this to any gathering and watch it disappear.
- It can be a side OR dessert! I won’t judge if you eat it after your main meal.
How to Make It
Okay, so first things first, grab those apples. I usually go for Granny Smith because I like the tartness, but Honeycrisp works great too. Just chop ’em up into bite-sized pieces. No need to be perfect, we’re not making a masterpiece here.
Then, get that pineapple ready. If you’re feeling ambitious, you can tackle a whole pineapple. If not, the pre-cut stuff from the store is totally fine. Again, chop it up roughly.
Now, for the dressing! Whisk together some mayo (don’t skimp, it’s the base!), a little brown sugar for sweetness (but you can use honey too), soy sauce for that umami kick, sesame oil for some nutty flavor, and a splash of rice vinegar for tang.
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Toss everything together in a big bowl and let it chill in the fridge for at least 30 minutes. This lets the flavors meld together and makes it even better. Honestly, the longer it sits, the better it gets.
Before serving, throw in some toasted sesame seeds for extra crunch and a bit of scallions for freshness.
Ingredient Notes
- Apples: Okay, so any kind of apple will work, but I find that a mix of sweet and tart is the best. Granny Smith or Honeycrisp are usually my go-to. Pro-tip: if your apples are starting to look a little sad, this is the perfect way to use them up!
- Pineapple: Fresh is best, but canned works in a pinch. Just make sure you drain it really well, or you’ll end up with a soggy salad. Nobody wants that.
- Mayonnaise: Don’t even think about using light mayo. Trust me on this one. Full-fat is the way to go for the best flavor and texture.
- Brown Sugar: This adds a nice caramelly sweetness to the dressing. If you don’t have brown sugar, you can use regular sugar or honey.
- Soy Sauce: This gives the dressing a savory, umami flavor. If you’re gluten-free, use tamari instead. I once accidentally used fish sauce. Don’t do that. Just, don’t.
- Sesame Oil: A little goes a long way! This adds a nutty, toasted flavor that’s just divine. If you don’t have sesame oil, you can skip it, but it’s definitely worth using if you can.
- Rice Vinegar: This adds a nice tang to the dressing. If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Sesame Seeds: Toast these for extra flavor and crunch. I usually just toss them in a dry pan over medium heat until they’re golden brown and fragrant. Watch them closely, they can burn easily!
- Scallions: These add a nice fresh, oniony flavor. If you don’t have scallions, you can use chives or green onions.
Recipe Steps:
- Chop: Cut the apples and pineapple into bite-sized pieces.
- Whisk: In a separate bowl, whisk together the mayonnaise, brown sugar, soy sauce, sesame oil, and rice vinegar.
- Combine: Add the chopped apples and pineapple to the dressing.
- Chill: Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Toast: Toast sesame seeds in a dry pan until golden brown.
- Garnish: Before serving, garnish with toasted sesame seeds and sliced scallions.
What to Serve It With
This salad is amazing with grilled chicken, pork chops, or even fish. It’s also great as a side dish for a barbecue or potluck. And honestly, sometimes I just eat it straight out of the bowl for lunch. No judgement!
Tips & Mistakes
- Don’t overmix the salad, or the apples will get mushy.
- Toast the sesame seeds right before serving, so they stay crunchy.
- If you’re using canned pineapple, make sure to drain it really well.
- Don’t be afraid to experiment with the dressing. Add a little more sugar if you like it sweeter, or a little more vinegar if you like it tangier.
- I forgot the sesame oil ONCE and was horrified, but nobody else even noticed. So, y’know, don’t sweat it.
Storage Tips
Store any leftovers in an airtight container in the fridge. It’ll keep for a couple of days, but it’s best eaten within 24 hours. Honestly, I kinda love eating it cold straight from the fridge the next day. It’s a weirdly great breakfast. Don’t judge me!
Variations and Substitutions
- Honey instead of brown sugar: Works like a charm!
- Tamari instead of soy sauce: Gluten-free win!
- Pecans or walnuts instead of sesame seeds: Adds a different kind of crunch.
- Red onion instead of scallions: Gives it a bit more of a bite.
- Added grapes or craisins: For a little extra sweetness.
- Skipped the sesame oil because I ran out: Still good! Not as good, but definitely edible. I also once tried adding a little bit of peanut butter to the dressing. It was…interesting. I wouldn’t necessarily recommend it.
Frequently Asked Questions
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Easy and Delicious Apple Salad Recipe
Ingredients
Main Ingredients
- 2 Granny Smith apples cored and sliced
- 2 Red apples like Honeycrisp, cored and sliced
- 0.5 cup Walnuts toasted and chopped
- 0.5 cup Dried cranberries
- 0.5 cup Feta cheese crumbled
- 1 bunch Arugula rinsed and dried
- 2 tablespoons Balsamic vinaigrette
- 1 tablespoon Honey
Instructions
Preparation Steps
- In a large bowl, combine the sliced Granny Smith and red apples.
- Add the toasted walnuts, dried cranberries, and crumbled feta cheese to the bowl.
- Gently toss in the arugula.
- In a small bowl, whisk together the balsamic vinaigrette and honey.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
