Toast walnuts in a dry skillet over medium heat for 4 minutes, stirring frequently until golden brown and fragrant. Remove from heat and let cool completely, then chop into bite-sized pieces.
0.5 cup walnuts
Chop apples into ½-inch cubes and immediately toss with 1 tablespoon lemon juice in a large mixing bowl to prevent browning. Work quickly to coat all apple pieces evenly.
2 large apples, 2 tablespoons lemon juice
Slice celery into ¼-inch pieces and add to bowl with apples. Halve the grapes and drain on paper towels before adding to the bowl.
2 stalks celery, 1 cup grapes
Whisk mayonnaise with the remaining 1 tablespoon lemon juice in a small bowl until smooth. Season with salt and pepper, starting with ¼ teaspoon of each.
0.5 cup mayonnaise, 2 tablespoons lemon juice, salt, black pepper
Add toasted walnuts to apple mixture. Pour dressing over the salad and toss gently until all ingredients are evenly coated. Taste and adjust seasoning. Refrigerate for 15-30 minutes before serving to meld flavors and enhance crispness.
0.5 cup walnuts, 0.5 cup mayonnaise, salt, black pepper
