Wow your family and friends with this simple yet spectacular fruit salad featuring apples, cherries and toasted pecans.

Yield: Makes 10 cups (15 servings of ⅔ cup each)

Difficulty Rating: Easy

Nutritional Highlights: Apple skin contains a considerable amount of the apple’s phytonutrients and fiber, so try not to peel apples before cooking or eating.

Recipe Created By:
Recipe From: My Indiana Home


  • 6 heaping cups apples, chopped (cut into ½-inch chunks from 4 to 5 apples)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 ¼ cups dried tart cherries
  • 1 cup celery, thinly sliced
  • ½ cup red onion, finely chopped
  • ½ cup light, reduced-fat mayonnaise
  • 1 cup pecans, toasted and coarsely chopped

Tips & Notes

Crisp, sweet apple varieties work best in salads – try Jonagold, Jonathan, Gala, Fuji, Honeycrisp or Braeburn. Toasting pecans enhances their natural flavors.



  1. To toast pecans, place chopped nuts in a single layer on a large-rimmed baking sheet. Place on middle rack in a 350 degree oven for 10 to 15 minutes, stirring once during cooking time.
  2. Meanwhile, in a large bowl toss chopped apples with lemon zest and juice. Stir in cherries, celery and red onion.
  3. Lightly mix in mayonnaise.
  4. If serving immediately, stir in toasted pecans. Otherwise, refrigerate and stir in pecans right before serving.

Nutrition Facts (per serving): Calories – 187, Fat – 13.2g, Dietary Fiber – 3.1g, Protein –1.3g, Vitamin C – 10%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Nut Blog Hop.

  2. Rachel Bertone says:

    Linked up at Thursday’s Treasures

  3. Christie - Food Done Light says:

    I love the combination of fruits in this salad. Pinning. Thanks for sharing on Thursdays Treasures.

  4. Rachel Bertone says:

    Linked up at Inspire Me Wednesday