Greek Yogurt Cranberry Pecan Salad
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 cup plain Greek yogurt (Full-fat or 2% recommended for creaminess)
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped (toasted for extra flavor)
- 1 large apple, diced (Fuji or Honeycrisp work best)
- 2 stalks celery, thinly sliced
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- A pinch of salt
Instructions
- In a large mixing bowl, whisk together the Greek yogurt, honey, lemon juice, cinnamon, and a pinch of salt. Stir until the mixture is smooth and the honey is fully incorporated into the yogurt.
- Dice the apple into bite-sized pieces and thinly slice the celery. If you haven’t already, roughly chop the pecans. If you prefer a deeper flavor, you can lightly toast the pecans in a dry pan for 2-3 minutes before adding them.
- Add the diced apples, sliced celery, dried cranberries, and chopped pecans into the bowl with the yogurt dressing. Use a large spoon or spatula to gently fold everything together until all the ingredients are evenly coated.
- You can serve the salad immediately, but for the best flavor, let it chill in the refrigerator for at least 15 to 30 minutes. This allows the flavors to meld together and the cranberries to soften slightly.