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Orchard Crunch Salad with Creamy Dill Dressing

A modern take on a classic fruit and nut salad, featuring crisp apples and toasted walnuts in a tangy, herb-infused dressing. It’s a refreshing, texture-rich dish perfect for a light lunch or vibrant side.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Main Course, Salad
Cuisine: American
Calories: 364
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 ½ cups raw walnut halves
  • 3 medium sweet-crisp apples like Gala or Fuji, cored and diced
  • 3 cups thinly sliced celery about 5-6 ribs
  • 1 ½ cups red seedless grapes halved
  • ⅓ cup finely chopped fresh dill
  • ⅓ cup snipped fresh chives
For the Dressing & Seasoning
  • ⅓ cup 80g labneh or strained plain Greek yogurt
  • 3 tablespoons avocado oil mayonnaise
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons maple syrup
  • ¼ teaspoon smoked paprika
  • ⅔ teaspoon fine sea salt
  • Freshly ground black pepper
  • For Garnish
  • Reserved celery leaves
  • Extra fresh dill sprigs

Equipment

  • Small rimmed baking sheet
  • Wide, shallow mixing bowl
  • Chef's knife
  • Cutting board
  • Whisk
  • Serving platter

Method
 

  1. Toast the Walnuts: Preheat your oven to 325°F (160°C). Spread the walnut halves on the baking sheet and toast for 8–10 minutes, shaking the pan once, until fragrant and a shade darker. Remove from the oven and, while warm, toss with the smoked paprika. Set aside to cool completely, then roughly chop.
  2. Prepare Produce: While the nuts cool, dice the apples into ½-inch pieces. Slice the celery ribs thinly on a bias, reserving any tender leaves for garnish. Halve the grapes. Place the apples, celery, and grapes into the wide mixing bowl.
  3. Add Fresh Herbs: Add the finely chopped dill and snipped chives to the bowl with the fruit and celery.
  4. Whisk the Dressing: In a separate small bowl, whisk together the labneh, mayonnaise, fresh lemon juice, and maple syrup until smooth.
  5. Combine Salad: Pour the dressing over the apple mixture. Add the cooled, chopped walnuts. Using a spatula, gently fold everything together until evenly coated.
  6. Season and Serve: Sprinkle the sea salt and several grinds of black pepper over the salad and give it one final fold. Taste and adjust seasoning if needed. Transfer to a serving platter and garnish with reserved celery leaves and fresh dill before serving.

Notes

Storage: This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours.
Make-Ahead Tip: Prep components ahead of time: toast the nuts, chop the celery and grapes, and whisk the dressing; store each in separate airtight containers in the refrigerator. Dice the apples and combine everything just before serving to prevent browning.
Ingredient Swaps: Swap walnuts for toasted pecans, or replace dill and chives with fresh tarragon and parsley for a different flavor.

🍽️ Nutrition (Per Serving, Approximate)

Serving Size: about 1 ¼ cups
  • Calories: 364
  • Total Fat: 27 g
  • Saturated Fat: 3.5 g
  • Polyunsaturated Fat: 14 g
  • Monounsaturated Fat: 3 g
  • Cholesterol: 8 mg
  • Sodium: 375 mg
  • Total Carbohydrate: 30 g
  • Dietary Fiber: 5 g
  • Total Sugars: 20 g
  • Includes Added Sugars: 2 g
  • Protein: 7 g
  • Vitamin C: 11 mg
  • Calcium: 93 mg
  • Iron: 1.1 mg
  • Potassium: 501 mg