- Salad
- Side
- American
- Make-ahead
- Oven
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the salad
- 3/4 cup
walnut halves
- 2
crisp apples, such as Honeycrisp or Gala, cored and cut into 1/2-inch dice (skin on)
- 3
celery stalks, thinly sliced on an angle
- 1 cup
seedless red grapes, halved
- 2 tbsp
chives or flat-leaf parsley, finely chopped (optional)
- 1 head
butter lettuce, leaves separated, washed and dried
For the dressing
- 1/3 cup
mayonnaise
- 1/4 cup
plain whole-milk Greek yogurt
- 2 tbsp
fresh lemon juice, from about 1 lemon
1 1/2 tbsp in step 2, 1/2 tbsp in step 3
- 1 tsp
honey
- 1/2 tsp
kosher salt
freshly ground black pepper, to taste
- Gluten-free
- Vegetarian
Contains eggs (mayonnaise) and tree nuts (walnut halves).
Not checked: crisp apples, such as Honeycrisp or Gala, seedless red grapes, chives or flat-leaf parsley, plain whole-milk Greek yogurt.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 350°F. Spread the walnuts on a small baking sheet and toast until fragrant and lightly browned, 8 to 10 minutes. Tip them onto a plate to cool, then coarsely chop.
10 min · 350°F
- 3/4 cup walnut halves
- Step 2
While the walnuts toast, whisk the mayonnaise, yogurt, lemon juice, honey, salt and several grinds of pepper together in a large bowl until smooth.
5 min
- 1/3 cup mayonnaise
- 1/4 cup plain whole-milk Greek yogurt
- 1 1/2 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp kosher salt
- freshly ground black pepper
- Step 3
Dice the apples and toss them with the remaining 1/2 tablespoon lemon juice so they don't brown. Add them to the dressing along with the celery, grapes and chives, and fold gently until everything is coated.
10 min
- 2 crisp apples, such as Honeycrisp or Gala
- 3 celery stalks
- 1 cup seedless red grapes
- 2 tbsp chives or flat-leaf parsley
- 1/2 tbsp fresh lemon juice
- Step 4
Chill the salad for 20 minutes so the flavors come together (or up to 4 hours).
20 min, hands-off
- Step 5
Line a platter or four plates with butter lettuce leaves. Pile the salad on top, scatter the toasted walnuts over, and taste for salt, pepper and a little more lemon before serving.
5 min
- 3/4 cup walnut halves
- 1 head butter lettuce
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026