Apple Salad with Creamy Yogurt Dressing for Refreshing Flavor

Make a simple, indulgent Apple Salad with a creamy Yogurt Dressing — an ideal side salad that can easily become an entrée if you add protein.

A Note From Teri on This Recipe

This apple salad is bright, refreshing, and easy to pull together. A creamy yogurt-based dressing gives it a tangy richness that complements sweet, crisp apples and savory bacon. It pairs especially well with pork or grilled meats, and with the addition of shredded or grilled chicken or steak it becomes a satisfying entrée.

For convenience, prep most ingredients ahead of time: toast nuts, slice cheese, and wash greens. Hold back apples and avocados until just before serving to keep them fresh. The dressing can be made a day in advance.

Ingredients

For the Yogurt Dressing:

• Greek yogurt
• Red wine vinegar
• Chives
• Parsley
• Basil
• Garlic, pressed or grated
• Kosher salt

For the Apple Salad:

• Bacon (or more, to taste)
• Romaine lettuce or baby spinach
• Kosher salt
• Apples (Honeycrisp recommended; Braeburn, Pink Lady, or Gala also work)
• Comté cheese (Manchego, cheddar, or Swiss are fine substitutes)
• Pecans, toasted
• Celery, thinly sliced
• Avocado (optional)
• Freshly ground black pepper
• Chives, finely chopped

Variations

Swap the pecans for walnuts, almonds, or any toasted nut you prefer. Add dried fruit such as cranberries for extra sweetness and texture. If you prefer a tarter apple, use Granny Smiths instead of Honeycrisp. For the cheese, a soft option like goat cheese, blue cheese, or feta will change the profile if you want a tangier bite.

If you prefer an oil-based dressing, substitute mayonnaise for yogurt — homemade mayo with a touch of lemon and apple cider vinegar works well. For a slightly sweeter dressing, stir in a little honey to taste.

How to Make This Apple Salad with Yogurt Dressing

Make Your Yogurt Dressing and Bacon

In a blender, combine yogurt, red wine vinegar, chives, parsley, basil, garlic, and two pinches of kosher salt. Blend until smooth and set aside. The dressing keeps in the refrigerator for a day.

Preheat the oven to 375°F (190°C). Arrange bacon on a parchment-lined baking sheet and bake about 15 minutes; if you prefer crispier bacon, bake another 8–10 minutes. Let cool, then chop into bite-size pieces and reserve. Alternatively, microwave bacon between paper towels in 30-second increments until it reaches your desired crispness.

Prep the Salad

Add greens to a large bowl and lightly salt them. Add sliced apples, cheese, toasted pecans, celery, avocado if using, and bacon pieces. Drizzle with the yogurt dressing and toss gently until everything is coated. Finish with freshly ground pepper and a sprinkle of chives.

Teri Tips

This salad complements pork and steak especially well. For potlucks, baby spinach works nicely since the dressing slightly wilts the leaves and develops flavor as it sits; romaine can become soggy over time. To make it an entrée, add grilled chicken, sliced steak, or shredded roasted chicken.

Storage

Best served immediately. If you expect leftovers, keep components separate: store dressing in a sealed container, keep apples and avocados unadded until serving, and refrigerate bacon, nuts, and greens separately to maintain texture and freshness.

Try These Other Salad Recipes

• Creamy Buffalo Salad
• Spatchcock Chicken Caesar Salad
• Red Rock Salad with Pears

If you make this Apple Salad with Yogurt Dressing, rate and review the recipe to share feedback and variations you tried. Enjoy!

Apple Salad with Yogurt Dressing

• Author: Teri Turner
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad
• Method: Oven
• Diet: Gluten Free