Pineapple Apple Crunch Salad
A fresh, bright, and crunchy fruit-forward salad that’s lightly creamy, perfectly sweet, and ideal for picnics, potlucks, or a quick refreshing snack. Crisp apples, juicy pineapple, and toasted nuts (or granola) come together with a light yogurt-honey dressing that adds just the right touch of silkiness.
DESCRIPTION
This Pineapple Apple Crunch Salad is all about contrasting textures and flavors: sweet pineapple, tart crunchy apples, toasted nuts, and soft marshmallows or coconut (optional). The creamy dressing ties everything together without overpowering the fruit. It’s refreshing, kid-friendly, and takes only minutes to prepare.
TIME REQUIRED
Prep Time: 15 minutes
Chill Time (optional): 30 minutes
Total Time: 15–45 minutes
INGREDIENTS (Serves 4–6)
For the Salad
2 medium apples (Honeycrisp, Fuji, or Gala), diced
1 cup pineapple chunks (fresh or drained canned)
½ cup celery, finely sliced (optional for crunch)
½ cup seedless grapes, halved (optional)
¼ cup toasted walnuts or pecans (or use granola/sunflower seeds if nut-free)
¼ cup mini marshmallows or shredded coconut (optional for sweetness)
1 tbsp lemon juice (to prevent browning)
For the Dressing
½ cup vanilla Greek yogurt (or plain yogurt + 1 tsp honey)
2 tbsp mayonnaise (adds creaminess; optional)
1–2 tsp honey or sugar (to taste)
½ tsp cinnamon (optional but recommended)
Pinch of salt
INSTRUCTIONS
1. Prep the Fruit
Wash and dice the apples into bite-sized cubes.
Toss the apples with lemon juice so they don’t brown.
Cut pineapple into small chunks if using fresh.
2. Toast the Nuts (Optional but Recommended)
Heat a dry skillet over medium heat.
Add walnuts/pecans and toast for 3–4 minutes, stirring until fragrant.
Let cool completely.
3. Make the Dressing
In a bowl, whisk together:
Greek yogurt
Mayonnaise (if using)
Honey
Cinnamon
A pinch of salt
Taste and adjust sweetness.
4. Combine Everything
In a large bowl, gently fold together:
Apples
Pineapple
Celery & grapes (if using)
Marshmallows or coconut
Toasted nuts
Pour the dressing over and fold until coated.
5. Chill and Serve
Serve immediately for maximum crunch OR
Refrigerate for 30 minutes for a colder, softer blend of flavors.
SERVING SUGGESTIONS
Serve over a bed of lettuce for a light lunch.
Pair with grilled chicken or fish.
Spoon over cottage cheese for extra protein.
STORAGE
Store in an airtight container in the refrigerator for up to 24 hours.
Apples may soften slightly overnight.
Add nuts right before serving to keep them crunchy.
QUESTIONS & ANSWERS
Q1: Can I make this salad ahead of time?
A: Yes! Prepare the fruit and dressing separately, refrigerate, and combine just before serving. Add nuts last for crunch.
Q2: What apples work best?
A: Crisp, sweet-tart apples like Honeycrisp, Fuji, Gala, or Pink Lady hold their shape and don’t brown as quickly.
Q3: Can I make it dairy-free?
A: Yes! Use coconut yogurt or almond yogurt and skip the mayonnaise.
Q4: Can I use canned pineapple?
A: Absolutely. Just drain it well so the salad doesn’t get watery.
Q5: How do I keep the apples from turning brown?
A: Toss them with lemon juice, pineapple juice, or a bit of orange juice immediately after cutting.
Q6: What can I use instead of nuts?
A: Try granola, roasted pumpkin seeds, sunflower seeds, or crushed pretzels for a fun crunch.
Q7: Is the dressing sweet or tangy?
A: It’s lightly sweet and creamy with a mild tang from the yogurt. Adjust honey to taste.