Print

Creamy Pink Lady Salad Recipe with Pineapple and Pecans

creamy pink lady salad - featured image

A refreshing and satisfying salad combining the crunch of Pink Lady apples, juicy pineapple, and toasted pecans with a creamy, tangy dressing. Perfect for gatherings, quick meals, and crowd-pleasing occasions.

Ingredients

Scale
  • 3 medium Pink Lady apples, cored and chopped
  • 1 cup fresh pineapple chunks
  • 1/2 cup toasted pecans, roughly chopped
  • 2 medium celery stalks, finely chopped
  • 1 cup red grapes, halved (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper to taste

Instructions

  1. Wash the Pink Lady apples thoroughly. Core and chop into 1/2-inch chunks. Toss immediately with lemon juice to prevent browning.
  2. Halve the red grapes if using, chop celery finely, and measure pineapple chunks.
  3. Toast pecans in a dry skillet over medium heat for 3-4 minutes, stirring often until fragrant and lightly browned. Set aside to cool.
  4. In a small bowl, whisk together mayonnaise, Greek yogurt, honey, salt, and black pepper. Adjust sweetness and seasoning to taste.
  5. In a large bowl, gently fold together apples, pineapple, celery, grapes, and toasted pecans.
  6. Pour dressing over salad and toss gently until evenly coated, being careful not to mash the fruit.
  7. Cover and refrigerate for at least 30 minutes to let flavors meld.
  8. Before serving, stir the salad and adjust seasoning with salt or lemon juice if needed.

Notes

Toast pecans fresh for best flavor and crunch. Use lemon juice immediately on apples to prevent browning. Chill salad for at least 30 minutes before serving to meld flavors. For dairy-free version, substitute Greek yogurt and mayonnaise with vegan alternatives. Can be made ahead and stored up to 2 days refrigerated.

Nutrition

Keywords: Pink Lady salad, pineapple salad, pecan salad, creamy salad, fruit salad, easy salad recipe, crowd-pleaser, quick salad