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apple saladin a bowl

Crisp Apple Salad with Lemon Yogurt Sauce


  • Author: Karen
  • Total Time: 20
  • Yield: 6 1x
  • Diet: Gluten Free

Description

This sweet and tangy recipe for Apple Salad with Lemon Yogurt Sauce is easy to throw together for a weeknight side dish.  Crisp apples in a zesty sauce with raisins and nuts make a flavorful combination that goes well with any pork dish and grilled meats.


Ingredients

Units Scale

Yogurt Sauce 

  • Zest of one lemon
  • 1 lemon, juiced-divided
  • 1/2 cup dried cranberries, cherries, or golden raisins
  • 1 cup plain, unsweetened yogurt*
  • 23 Tablespoons honey
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice, optional

Salad 

  • 4 Gala or Honeycrisp apples, medium size
  • 2 celery stalks, chopped
  • 1/2 cup chopped unsalted walnuts, pecans, or slivered almonds

Instructions

  1. Prep Ingredients. Zest the lemon. Cut the lemon in half and juice. Place half the lemon juice in a small bowl with dried fruit to plump them. Preheat dry nonstick or cast-iron skillet over medium heat on the stovetop. Toast nuts in the pan until slightly browned and fragrant, about 3 – 5 minutes.  Allow nuts to cool. Core and dice apples. Dice celery.
  2. Combine Yogurt Sauce. Stir yogurt, honey, remaining lemon juice, lemon zest, and spices in a serving bowl.
  3. Add Salad Ingredients. Add celery, apple pieces, and half the nuts to the yogurt sauce and mix until combined. Add dried fruit with lemon juice.
  4. Garnish. Top salad with reserved nuts and a few dashes of cinnamon sprinkled on top. Serve cold.

Notes

*The plain, unsweetened yogurt can be cow or plant-based. You can use homemade, Greek, or standard, with the fat content you prefer. I like yogurt made from whole milk because it is generally processed less than skim or fat-free varieties. Mediterranean diet – use whole milk yogurt; SCD – use homemade yogurt.

  • Prep Time: 20
  • Category: Salad
  • Method: chopping
  • Cuisine: American

Keywords: Rosh Hashanah Recipe