Crisp Granny Smith apples, juicy red grapes, and crunchy celery come together in this refreshing take on a timeless classic, with toasted walnuts adding rich, nutty depth to every bite. The dressing pulls it all together into a creamy, tangy coating brightened with fresh lemon juice and a touch of honey for balance. A quick chill in the fridge lets the flavors meld before you spoon everything over crisp butter lettuce leaves and finish with a scatter of fresh parsley. It's light yet satisfying, with plenty of textural contrast between the soft fruit, snappy celery, and crunchy nuts. This one is a great option to add to your dairy free lineup, whether you're serving it as a light lunch or a make-ahead side for a crowd.
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In a dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
In a large mixing bowl, toss the cubed apples with 1 tbsp lemon juice until evenly coated. This keeps the apple pieces from browning while you prepare the rest of the salad.
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