Zesty Grape and Apple Salad

This Zesty Grape and Apple Salad brings together the crisp sweetness of autumn fruit with fresh greens in the most wonderful way.

I stumbled upon this combination one afternoon when I had leftover grapes from my weekly shopping and a few apples sitting on my counter.

The textures in this grape and apple salad work like magic together. You get that satisfying crunch from fresh cabbage, the burst of sweetness from grapes, and the perfect tartness from crisp apples.

Why I turn to this Grape and Apple Salad when I need something quick

My family asks for this salad every time we have Sunday dinner. The balance between sweet fruit and peppery arugula makes everyone happy, even the pickiest eaters at my table.

You can throw this together in under twenty minutes, but it tastes like you spent hours in the kitchen. The honey balsamic dressing pulls everything together without being too heavy or overpowering.

I love serving this alongside roasted chicken or my epic crispy glazed apple fritters for a complete autumn meal.

When I want something lighter for dessert, I pair it with my heartwarming cinnamon spiced apple compote for the perfect ending to dinner.

What you will need to make this Zesty Grape and Apple Salad

• 350g (12 oz) red grapes – Choose firm, sweet grapes that snap when you bite them
• 2 large Granny Smith apples – The tartness balances the sweetness perfectly
• 250g (2½ cups) green cabbage, thinly sliced – Red cabbage works beautifully too
• 120g (2 cups) romaine lettuce, chopped – Iceberg lettuce is a great substitute
• 40g (¾ cup) fresh arugula – Skip this if you prefer milder greens
• 3 tablespoons golden raisins – Dried cranberries make a lovely swap
• 60g (½ cup) chopped walnuts – Pecans work wonderfully as an alternative
• 2 tablespoons balsamic vinegar – Use the best quality you have
• 3 tablespoons extra virgin olive oil – Cold-pressed makes a difference
• 1 teaspoon honey – Pure honey adds the perfect touch of sweetness
• 1 tablespoon apple cider vinegar – White wine vinegar works in a pinch
• Salt and pepper to taste

Bold your grape and apple salad ingredients for the freshest results, especially the greens.

How I Make This Zesty Grape and Apple Salad

1. Start with the dressing – In a large mixing bowl, whisk together balsamic vinegar, apple cider vinegar, honey, salt, and pepper until smooth. Slowly drizzle in olive oil while whisking until the mixture thickens slightly (about 1 minute).
2. Prep your cabbage first – Add the sliced cabbage to the bowl with dressing and toss well. The cabbage needs time to soften slightly, so let this sit for 15 minutes while you prepare everything else.
3. Prepare the apples – Wash, core, and dice your apples into bite-sized pieces. I leave the skin on for extra texture and nutrition. Add them directly to the cabbage mixture to prevent browning.
4. Add the raisins – Toss the raisins in with the cabbage and apples. They’ll start to plump up from the dressing moisture.
5. Wash and halve the grapes – Cut each grape in half lengthwise. This helps the flavors blend better and makes them easier to eat in every bite.
6. Combine the greens – Add chopped romaine lettuce and arugula to the bowl. Gently fold everything together so the delicate greens don’t get bruised.
7. Final assembly – Sprinkle the chopped walnuts over everything and give one last gentle toss. Taste and adjust seasoning as needed.
8. Serve immediately – This grape and apple salad is best enjoyed fresh, when the greens are still crisp and the flavors are bright.

I’d love for you to follow me on Pinterest where I share all my favorite seasonal salads and family recipes. You’ll find plenty more fresh ideas for using autumn fruits in creative ways!

My kitchen secrets for getting this Zesty Grape and Apple Salad just right

Let your cabbage marinate in the dressing for at least fifteen minutes before adding the other ingredients. This softens the cabbage just enough without making it soggy, and the flavors really have time to develop.

Toast your walnuts in a dry pan for three to four minutes before adding them to the salad.

The nutty aroma that fills your kitchen is worth it, and the extra flavor depth makes this grape and apple salad taste restaurant-quality.

Don’t add the grapes until the very end of mixing. They’re delicate and can break apart if you toss them too vigorously with the heavier ingredients like cabbage and apples.

How can I store leftover salad?

Store any leftover Zesty Grape and Apple Salad in the refrigerator for up to 2 days. Keep the walnuts separate if possible and add them just before serving to maintain their crunch.

Print

What can I substitute for walnuts?

Pecans, sliced almonds, or sunflower seeds all work beautifully. If you’re avoiding nuts entirely, try toasted pumpkin seeds for that satisfying crunch.

Is this salad suitable for special diets?

This grape and apple salad is naturally vegetarian and gluten-free. For vegan friends, simply replace the honey with maple syrup or agave nectar.

---

My favorite occasions to make Zesty Grape and Apple Salad

I bring this salad to every potluck dinner and holiday gathering because it feeds a crowd beautifully. The colors look gorgeous on any table, and people always ask for the recipe.

Sunday family dinners are when this grape and apple salad really shines.

It pairs perfectly with roasted meats and gives everyone something light and refreshing alongside heavier autumn dishes.