This creamy apple and pear salad is a refreshing blend of crisp fruit, crunchy nuts, and a lightly sweetened, tangy dressing. It balances fresh fall flavors with creamy and crunchy textures, making it perfect as a side dish or a light meal addition.
Why You’ll Love This Recipe
This salad is quick to prepare yet feels special enough for gatherings. The combination of apples, pears, grapes, and celery creates a refreshing crunch, while the creamy dressing adds richness without being heavy. It is naturally sweetened, versatile, and ideal for seasonal produce when apples and pears are at their best.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dressing:
1/4 cup homemade mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons raw honey or maple syrup
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon apple cider vinegar
1/2 teaspoon crushed chili flakes
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
For the salad:
2 medium Pink Lady apples
1 medium green apple
2 Comice or Seckel pears
1 cup seedless red grapes
4 ribs celery
1/2 cup dried cranberries
1/3 cup raw pecans
1/4 cup blue cheese, crumbled
Directions
In a medium bowl, whisk together the mayonnaise, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, apple cider vinegar, chili flakes, salt, and pepper until smooth and creamy. Refrigerate the dressing while you prepare the salad.
Core the apples and pears, then cut them into 1/2-inch cubes. Halve the grapes. Finely chop the celery, dried cranberries, and pecans.
Add all prepared salad ingredients to a large bowl. Pour the dressing over the top and gently toss until everything is evenly coated.
Refrigerate for 20 minutes before serving to allow the flavors to come together.
Servings and timing
This recipe makes 6 servings.
Preparation time is about 20 minutes, plus 20 minutes of chilling time before serving.
Variations
Swap pecans with walnuts or almonds for a different nutty flavor. Replace blue cheese with feta for a milder taste or omit the cheese entirely. For added crunch, mix in thinly sliced fennel or chopped cucumber. Maple syrup can fully replace honey if preferred.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not require reheating. Stir gently before serving if the dressing settles.
FAQs
Can I make this salad ahead of time?
Yes, it can be made up to one day in advance. For the best texture, keep the dressing separate and toss just before serving.
What apples are best for this salad?
Crisp apples with a balance of sweet and tart flavor, such as Pink Lady or green apples, work best.
Can I use bottled lemon juice?
Freshly squeezed lemon juice is recommended for the best flavor and freshness.
Is this salad vegetarian?
Yes, this recipe is suitable for vegetarians.
Can I make the dressing dairy-free?
You can replace Greek yogurt with a dairy-free yogurt alternative for a similar texture.
How do I prevent the fruit from browning?
Mixing the fruit with the lemon-based dressing helps slow browning.
Are the chili flakes necessary?
No, they are optional and can be omitted for a milder flavor.
What dishes pair well with this salad?
It pairs well with grilled chicken, roasted vegetables, or as part of a light lunch.
Can I use green grapes instead of red?
Yes, green grapes can be used and will slightly change the sweetness.
Is this salad good for meal prep?
It works for short-term meal prep but is best enjoyed within two days.
Conclusion
Creamy Apple + Pear Salad is a fresh, satisfying dish that highlights seasonal fruit with minimal effort. Its balance of sweet, tangy, creamy, and crunchy elements makes it a versatile recipe you can enjoy any time of year.
This creamy apple and pear salad combines crisp fruit, crunchy nuts, sweet grapes, and a tangy, lightly sweetened dressing for a refreshing and satisfying side dish or light lunch.
Ingredients
1/4 cup homemade mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons raw honey or maple syrup
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 teaspoon apple cider vinegar
1/2 teaspoon crushed chili flakes (optional)
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 medium Pink Lady apples
1 medium green apple
2 Comice or Seckel pears
1 cup seedless red grapes
4 ribs celery
1/2 cup dried cranberries
1/3 cup raw pecans
1/4 cup blue cheese, crumbled
Instructions
In a medium bowl, whisk together the mayonnaise, Greek yogurt, honey or maple syrup, lemon juice, lemon zest, apple cider vinegar, chili flakes, salt, and pepper until smooth. Chill the dressing while preparing the salad.
Core and dice the apples and pears into 1/2-inch cubes. Halve the grapes. Finely chop the celery, dried cranberries, and pecans.
In a large bowl, combine the apples, pears, grapes, celery, cranberries, and pecans. Pour the dressing over the mixture and toss gently to coat.
Add the crumbled blue cheese and toss lightly again.
Refrigerate for 20 minutes before serving to allow flavors to meld.
Notes
Substitute blue cheese with feta for a milder taste.
Use walnuts or almonds instead of pecans if desired.
Chili flakes are optional and can be omitted for a kid-friendly version.
To make dairy-free, use a plant-based yogurt and omit the cheese or use a vegan alternative.
