Apple & Grape Breakfast Salad

American breakfasts sometimes lean bright and crunchy rather than cooked. This apple and grape salad tosses crisp fruit with celery, toasted walnuts, and pepitas, then finishes with a lemony Greek yogurt drizzle and fresh mint.

Serves 4 · 15 min prep

Estimate for one serving

• 265 cal
• 9g protein
• 34g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 large crisp apples
• 2 cups red seedless grapes
• 2 stalks celery
• 1/3 cup toasted walnuts
• 3 tbsp pepitas
• 1/4 cup fresh mint leaves
• 1 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. 1Core the apples and slice them into thin matchsticks or half-moons, leaving the skin on for color and crunch.
2. 2Halve the grapes and thinly slice the celery on a bias so the pieces are delicate and crisp.
3. 3In a small bowl, whisk together Greek yogurt, lemon juice, honey, olive oil, salt, and pepper until smooth and pourable.
4. 4Place the apple slices, grapes, and celery in a large mixing bowl and drizzle with most of the yogurt dressing.
5. 5Toss gently so every piece is lightly coated without crushing the fruit.
6. 6Roughly chop the toasted walnuts and tear the mint leaves.
7. 7Divide the salad among four bowls or plates, then scatter walnuts, pepitas, and mint over the top.
8. 8Drizzle any remaining dressing the edges and serve right away for maximum crunch and brightness.