In a large mixing bowl whisk together the mayonnaise, yogurt, honey, lemon juice, and salt.
To the dressing, add the chopped apples, halved grapes, celery, cranberries, and walnuts.
Toss to combine.
Taste and adjust.
Cover and refrigerate for 1 hour, or keep refrigerated for up to 3 days.
Spoon salad on lettuce.
Serve.
Notes
Apples: Use a variety of crispy, crunchy, tart, and sweet apples. I like to use Honeycrisp, Golden Delicious, and sometimes I also add a Granny Smith.
Chopped Fruit: To get a balanced bite of each crunchy, sweet, and tart treat, make sure to chop up all the ingredients about the same size.
Walnuts: For a deeper, more intense flavor, toast the nuts for a minute, before adding them to the salad.
Add-Ins: Keep the recipe traditional, as presented here, or you can also make it your own by adding in pineapple chunks, mini marshmallows, raisins, chopped chicken, sunflower seeds, and so on.
Liquid: The longer the salad sits, the more liquid it will release. Before serving, make sure to drain out any extra liquid, and stir the salad.