Russian Honey Cake Recipe

by | August 17, 2026 | Baking, Desserts | 0 Comments

This post may contain affiliate links. Please see our privacy policy for more details.

Medovik Russian Honey Cake

If you’ve never made Russian Honey Cake before, don’t let those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make. 

What is Honey Cake?

Traditional Medovik is a multi-layer honey infused cake with a creamy filling made of sour cream, heavy cream and condensed milk. Instead of making traditional honey cake layers, this shortcut version uses graham crackers to create soft, cake-like layers that form after chilling. Combined with a rich cream filling, this no bake dessert is light, sweet and incredibly satisfying. 

Why you'll love my easy Honey Cake

Easy to make

Easy to prepare in less than 30 minutes. Only needs a few hours in the fridge but you can make it the night before. 

Simple ingredients

Budget friendly with just a few ingredients you probably already have.

No oven required

Easy no bake, make ahead dessert that tastes like you spent all day baking.

Ingredients and substitutions

Graham crackers: Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.

Cream cheese: The base of the creamy filling.

Sour cream: Adds that extra tang to balance the sweetness. A must!

Heavy cream: Use cold heavy whipping cream for best results. 

Vanilla extract: For a little extra flavor.

Powdered sugar: Just enough sugar to satisfy your sweet tooth.

For the rest of the ingredients, please see the recipe card below!

How to toast the graham crackers

The section below is a quick overview of how to make this recipe. For full details, see recipe card below!

Step 1

To a large baking pan, arrange enough graham crackers to cover the bottom of the pan. Lightly brush the top with butter. 
 
Step 2
Bake only the top side at 325°F for 8-10 minutes until golden brown. Set aside to cool completely. Repeat until you have enough graham crackers toasted for 10 layers of 4 graham crackers plus an extra 8 for the outside coating.

How to make the cream filling

The section below is a quick overview of how to make this recipe. For full details, see recipe card below!

Step 1

To a kitchen stand mixer bowl or large mixing bowl, add cream cheese. 
 
Step 2
Beat with the whisk attachment for 2-3 minutes on high speed, scrapping the sides of the bowl. DO NOT SKIP THIS STEP. 
 
Step 3
Once the cream cheese is mixed and soft, add half the heavy cream and sour cream. Beat on high speed for 2-3 minutes until well combined. This is important to avoid clumps.
 
Step 4

Add the rest of the heavy cream with the powdered sugar and vanilla extract. Beat for 1-2 minutes until fluffy and soft peaks form. Do not add too much powdered sugar. The frosting should not be overly sweet since the graham crackers are very sweet! Small clumps may form from the powdered sugar but they should dissolve.

Expert tips from my test kitchen

Generously spread the filling between each layer

The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous. It should be at least the thickness of the graham crackers,1.5x more!

Refrigerate overnight

For best results, refrigerate at least 4 hours or overnight to the let the layers soften. 

How to assemble the honey cake layers

The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!

Step 1

Pick a serving platter that fits the cake length of 4 graham cracker sheets. Place 4 graham cracker sheets side by side on the serving platter to form the first layer. Put some filling on the bottom to help hold the first layer in place.
 

Step 2

Spread a thick, even layer of the cream filling over the crackers. It should be 1.5x to 2x thickness of the graham crackers. Be generous, graham crackers absorb some of the filling or when you slice, you won’t see any filling.
 

Step 3

Continue layering four graham cracker sheets followed by the cream filling until you have 10 layers of graham crackers. As you build the cake, scrape the edges of the layers if you notice the cream falling on the sides.
 

Step 4

After the last layer, finish with the frosting on top. Cover the tops and sides with the remaining frosting. Gently press handfuls of the crumbs onto the sides. Cover loosely and refrigerate for at least 4 hours or overnight.

Can I make this shortcut Honey Cake in advance?

Yes! The only way for this cake to work is to refrigerate for at least 4 hours or overnight. It actually tastes better the next day as the layers soften, the cream solidifies and making it easier to slice. 

Why does my cake not show the cream layers?

You need to put enough cream between each layer because some of it gets absorbed from the graham crackers. It’s hard to give an exact measurement but the cream layer should be 1.5x to 2x the thickness of the graham cracker.

How long should I refrigerate Honey Cake before serving?

Chill the cake in the fridge at least 4 hours or overnight for best results. This helps the cream set and the layers soften, making it easier to slice.

How to store leftover Honey Cake

Honey Cake is best served cold and a great make ahead recipe. Store leftover assembled cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness. 

I hope you love this easy shortcut Honey Cake recipe! Your feedback is valuable to us. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube for more easy no bake desserts and baking recipes! 

Russian Honey Cake

Patricia Martinescu from Bake Cook Repeat
This shortcut Russian Honey Cake is made with graham crackers delivers the classic Medovik flavor with minimum effort. It tastes like it took hours to make. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 45 minutes
Additional Time 4 hours
Total Time 4 hours 45 minutes
Course Baking, Dessert, Holiday
Cuisine American, Russian
Servings 10

Ingredients
 

For the cake:

  • 40 sheets graham crackers, for the layers
  • 8 sheets crushed graham crackers, for the coating

For the filling:

  • 16 ounces / 2 packets cream cheese
  • 4 cups heavy whipping cream, cold
  • 1 cup sour cream
  • 1/2 cup powder sugar, taste and adjust sweetness level as needed
  • 1 teaspoon vanilla extract
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions
 

Toast the graham crackers

  • To a large baking pan, arrange enough graham crackers to cover the bottom of the pan. Lightly brush the top with butter.
  • Bake only the top side at 325°F for 8-10 minutes until golden brown. Set aside to cool completely. Repeat until you have enough graham crackers toasted for 10 layers of 4 graham crackers plus an extra 5 for the outside coating.

Make the filling

  • Follow the mixing steps exactly for best results.
    To a kitchen stand mixer bowl or large mixing bowl, add cream cheese. Beat with the whisk attachment on high speed for 2-3 minutes, scrapping the sides and bottom of the bowl frequently until fully combined, smooth and softened. This is important to avoid clumps. Do not rush this step.
  • Once the cream cheese is smooth, add half the heavy cream and sour cream. Beat for 1-2 minutes until the cream cheese is well combined. Scrap the sides as needed.
  • Add the rest of the heavy cream, powdered sugar and vanilla extract. Beat until fluffy and soft peaks form. Small clumps may form from the powdered sugar but they should dissolve. If you notice a few big cream cheese clumps at the end, just remove them. It means you didn't beat it enough at the beginning.

Assemble the cake

  • No need to assemble this cake in a dish with walls because the cake is sturdy. Pick a serving platter that fits the cake length of 4 graham cracker sheets.
  • Place 4 graham cracker sheets side by side on the serving platter to form the first layer. Put a little bit of filling on the bottom to help hold the first layer in place.
  • Spread a thick, even layer of the cream filling over the first layer of graham crackers, including the corners of the crackers too. The cream layer should be at least 1.5x to 2x the thickness of the graham crackers. There is plenty of cream so be generous or else when you slice, you won't see any filling. The crackers absorb some of the filing.
  • Continue layering four graham cracker sheets followed by the cream filling until you have 10 layers of graham crackers. As you build the cake, scrape the edges of the layers if you notice the cream falling on the sides.
  • After the last layer, finish with the remaining frosting on top.
  • Use a flat edge spatula to evenly spread and cover the tops and sides of the rectangle cake.
  • Sprinkle and press all sides of the cake with crushed graham crackers - including the top surface. It may get messy and might not initially stick but pick up the crumbs and keep lightly pressing and layering the crumbs on all sides until no more cream is visible.

Refrigerate overnight

  • Cover loosely and refrigerate for at least 4 hours or overnight. This resting time allows the graham crackers to soften into tender cake-like layers. Take out the cake of the fridge 20 minutes before serving to soften the layers.

Notes

  • The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous with each layer to achieve visible, distinct layers with enough filling in each bite. For best results, refrigerate overnight to the let the layers soften. 

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

Nutrition Information Disclaimer
Keyword Cake, Easy cake, Honey cake, no bake cake recipe
Have you tried this recipe?Please leave a comment/review below!
Read More

No Bake Berry Chantilly Flag Cake

by | June 19, 2026 | Desserts | 6 Comments

This post may contain affiliate links. Please see our privacy policy for more details.

No Bake Berry Chantilly Flag Cake

I give you permission to steal this cake recipe for your Fourth of July dessert. This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous cake from Whole Foods.

Why you'll love my Berry Chantilly recipe

Perfect Fourth of July dessert

This patriotic red, white and blue dessert is most popular Fourth of July desserts because it’s refreshing and easy to prepare ahead of time.

No oven required

This no bake cake is perfect for summer days when you don’t want to turn on the oven.

Easy to make

The easiest make ahead cake recipe for spring or summer gatherings. Prep time is under 30 minutes.

Refreshing & light

Serve chilled with lots of fruit.

What is chantilly cream?

Chantilly cream is a lightly sweetened whipped cream with vanilla. Unlike traditional frosting, in this recipe I used cream cheese and heavy whipping cream. This combination creates a stable yet flavorful frosting that pair perfect with the soft ladyfingers and fresh fruit. 

Ingredients and substitutions

Fresh berries: A good variety of blue and red fruit to create the iconic American flag.

Jam: Use high-quality jam. I like blueberry, marionberry or mixed berries. Combined with smashed raspberries for the fruity layer between the cake.

Condensed milk and milk: Both used to soak the ladyfingers.

Ladyfingers: I love using lady fingers because it’s basically dried up cake!

Mascarpone and cream cheese: Stabilizes the chantilly cream and adds more depth in flavor.

Heavy cream: Used for the cream cheese frosting.

Powdered sugar: Ladyfingers are naturally not very sweet. Powdered sugar helps balance the cream and cake layers.

Vanilla extract and almond extract: Adds an extract touch of flavor iconic to chantilly cakes.

For the rest of the ingredients, please see the recipe index card below!

How to make Berry Chantilly Flag Cake

The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!

Prepare the chantilly cream

In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This extra step helps prevent clumps.

Add 1/2 of the heavy whipping cream and beat until combined. When adding the last half of the heavy cream, also add the powdered sugar, almond extract and vanilla extract. Whip for 2-3 minutes or until soft peaks form. Do not overmix. Taste and adjust sugar as needed.

Make the jam layer and milk mixture

In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. In a separate bowl, add condensed milk and whole milk. Stir to combine until dissolved. 

Build the first layer

Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9″x13″ pan.

Add the cream

Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer.

Add the jam

Spread the entire jam over the cream into an even layer.

Repeat the layers

Continue layering the ladyfingers and 1/3 of the chantilly cream. Make sure to reserve enough for the final layer.

How to decorate the flag cake

The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!

Smooth the top layer

Use an offset spatula to make sure the top layer is smooth.

Create the flag outline

Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.

Layer the blue section

Layer the blackberries and blueberries in the corner.

Pipe the white stripes

Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines.

Layer the red fruit

Arrange the strawberries, raspberries and cherries in between the white frosting.

Cover and refrigerate

Cover with plastic wrap and refrigerate overnight for best results. Dust with powdered sugar before serving.

How long do I need to chill Berry Chantilly Cake?

For best results, refrigerate for at least 8 hours or overnight. This gives enough time for the ladyfingers to absorb the surrounding moisture from the cream and jam.

What is the best liquid for dipping ladyfingers?

For the most flavorful results, dip in sweetened condensed milk mixture or a simple syrup. 

How long should I dip the ladyfingers?

Dip each ladyfinger for only 1-2 seconds. They absorb liquid quickly and over-soaking can make the dessert too soft and ruin the layers.

How to store leftover Berry Chantilly Cake

No Bake Berry Chantilly Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.

I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.

For more cake recipes, be sure to check out my Tres Leches Cake and Strawberry Tiramisu!

No Bake Berry Chantilly Flag Cake

Patricia Martinescu from Bake Cook Repeat
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill time 12 hours
Total Time 12 hours 30 minutes
Course Baking, Dessert, Holiday
Cuisine American
Servings 12

Equipment

  • 1x 9"x13" pan

Ingredients
 

  • 35-40 ladyfingers
  • 4 cups fresh berries (blackberries, blueberries, cherries, strawberries, raspberries)

For the frosting:

  • 1 package / 8 ounces of cream cheese softened
  • 1 container / 8 ounces mascarpone cheese, may substitute with cream cheese softened
  • 3 cups heavy whipping cream
  • 1¼ cups powdered sugar taste and adjust sweetness as needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, a little bit goes a long way

For the jam layer

  • 1/2 cup mixed berry jam, add more as needed
  • 1½ cup fresh raspberries, add more as needed

For the milk soak mixture:

  • 2 cups whole milk
  • 1/2 can condensed milk
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions
 

Prepare the chantilly cream

  • In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This helps reduce risk of clumps!
    1 container / 8 ounces mascarpone cheese, may substitute with cream cheese, 1 package / 8 ounces of cream cheese
  • Add half of the heavy whipping cream and beat until combined.
    3 cups heavy whipping cream
  • When you add the last half of the heavy cream, add powdered sugar, almond extract and vanilla extract. Whip for 1-2 minutes until soft peaks form but the cream is able to hold its shape. Do not overmix. Taste and adjust sugar as needed. Keep in mind - the jam layer and the lady fingers will be sweet too. Do not add too much sugar to the cream!
    1¼ cups powdered sugar, 1/4 teaspoon almond extract, a little bit goes a long way, 1 teaspoon vanilla extract

Make the jam layer and milk mixture

  • In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. You can blend the fruit and jam to make it less chunky.
    1/2 cup mixed berry jam, add more as needed, 1½ cup fresh raspberries, add more as needed
  • In a separate bowl, add milk and condensed milk. Whisk to combine until dissolved.
    2 cups whole milk, 1/2 can condensed milk

Assemble the layers

  • Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9"x13" pan. Squeeze in as many as you can without breaking the ladyfingers. Once they sit for a bit, you can push them together as it softens from the milk.
    35-40 ladyfingers
    Lady fingers arranged in a single layer.
  • Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer, covering any exposed ladyfingers.
    Cream frosting on top of the lady finger layers.
  • Spread the entire jam and fruit mixture over the cream into an even layer.
  • Continue layering the ladyfingers and 1/3 of the chantilly cream. The other 1/3 is for the stripes. Make sure to reserve enough for the final layer and the "white flag" stripes.

Create the flag design

  • Use an offset spatula to make sure the top layer is smooth.
  • Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
  • Layer the blackberries and blueberries in the upper left corner.
  • Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines. If you don't have a star tip, you can cut the corner of a plastic piping bag or ziploc bag and create lines instead.
  • Arrange raspberries in between the white frosting. I suggest not decorating with cut slices of strawberries or cut cherries until the day of to preserve freshness of the cut fruit!
    4 cups fresh berries (blackberries, blueberries, cherries, strawberries, raspberries)
  • Cover with plastic wrap and refrigerate overnight. Be careful not to smash the decorative frosting on top. On the day of serving, arrange the empty spots with freshly cut strawberries and cherries. Dust with powdered sugar before serving.
    No Bake Berry Chantilly Flag Cake dusted with powdered sugar.

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

Nutrition Information Disclaimer
Keyword Baking, Cake, Cake recipe, Easy recipes, Flag cake
Have you tried this recipe?Please leave a comment/review below!
Read More

Waldorf Salad Recipe

by | June 10, 2026 | Lunch, Salads | 6 Comments

This post may contain affiliate links. Please see our privacy policy for more details.

Waldorf Salad Recipe

This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.

Why you'll love my easy waldorf salad recipe

Crunchy & Refreshing 

Every bite is a mix of crunch and creaminess. 

Irresistible homemade dressing

The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.

Easy to prep

There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.

What is a Waldorf Salad?

Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.

Ingredients and substitutions

Apples: For crunch and sweetness. Compliments all the ingredients well.

Celery: For freshness and crunch. Most of the salad is made up of celery!

Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.

Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.

Parmesan: Adds a nutty, salty flavor and thickens the dressing.

Arugulal (optional): Adds more fullness to the salad but you may skip it completely. 

Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.

Maple syrup or honey: To balance out the acidity of the lemon and celery.

Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it. 

For the rest of the ingredients, please see the recipe index card below!

How to make the dressing

Step one

In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.

Step two

Add parmesan and whisk until thick and combined.

How to make Waldorf Salad

Prepare the ingredients

Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.

Make the creamy dressing

In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.

Combine everything

To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.  

Tips for the best Waldorf Salad

Chill the ingredients

Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.

Toss apples in lemon juice

Keep the apples fresh by tossing them in water and lemon juice.

Make it a meal

Add grilled or shredded chicken to make it a complete meal.

What are the original ingredients in the Waldorf Salad?

The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!

Can I make this salad ahead of time?

Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. Make the salad and toss everything together except the pecans and arugula. They will get soggy and loose their crunch.

What are the best apples to use for this salad?

Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.

What can I serve this salad with?

This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.

If you tried this recipe and loved it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube. 

Waldorf Salad Recipe

Patricia Martinescu from Bake Cook Repeat
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine American
Servings 6
Calories 183 kcal

Ingredients
 

  • 4 cups fresh arugula
  • 2 large Envy Apples, diced into bite size pieces
  • 1 large English cucumber, diced into bite size pieces, about 3 cups
  • 1 cup roasted pecans plus additional for garnish
  • 6-7 celery sticks sliced, about 3½ cups
  • 6-7 dates, pitted and diced into small pieces plus additional for garnish

For the dressing:

  • 3/4 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1/2 cup freshly grated parmesan
  • 1/2 small lemon, juiced
  • 1 garlic clove, grated
  • 1 bunch fresh dill, chopped
  • 2 Tablespons fresh parsley, chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup or honey
  • salt and pepper, to taste
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions
 

Make the dressing

  • In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, grated garlic, olive oil, maple syrup or honey, salt, pepper, dill and parsley. Whisk until smooth. Add parmesan and whisk until thick and combined. Adjust seasonings to taste. To thin out the dressing, add a splash of water.
    1/2 cup Greek yogurt, 3/4 cup mayonnaise, 1/2 cup freshly grated parmesan, 1 garlic clove, grated, 1/2 small lemon, juiced, 1 bunch fresh dill, chopped, 2 Tablespons fresh parsley, chopped, 2 Tablespoons olive oil, salt and pepper, to taste, 1 Tablespoon maple syrup or honey

Prep the veggies

  • Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
    2 large Envy Apples, diced into bite size pieces, 6-7 celery sticks sliced, about 3½ cups, 1 large English cucumber, diced into bite size pieces, about 3 cups, 4 cups fresh arugula, 6-7 dates, pitted and diced into small pieces, 1 cup roasted pecans

Assemble

  • If making ahead, skip the arugula and pecans until day of serving. Arugula will get soggy. Otherwise, to a large mixing bowl, add arugula, celery, dates, cucumbers, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Transfer to a serving bowl. Best served chilled. 

Notes

  • If making ahead, skip the arugula and pecans until day of serving. Arugula will get soggy. Otherwise, to a large mixing bowl, add arugula, celery, dates, cucumbers, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Transfer to a serving bowl. Best served chilled. 

Nutrition

Calories: 183kcalCarbohydrates: 1gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 9mgSodium: 128mgPotassium: 39mgSugar: 1gVitamin A: 13IUCalcium: 29mgIron: 0.1mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

Nutrition Information Disclaimer
Keyword Appetizer, Chicken Salad, Easy recipes, Lunch, Sides
Have you tried this recipe?Please leave a comment/review below!
Read More
Russian Honey Cake Recipe

Russian Honey Cake Recipe

by | Aug 17, 2026 | ,

If you’ve never made Russian Honey Cake before, don’t et those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.

No Bake Berry Chantilly Flag Cake

No Bake Berry Chantilly Flag Cake

by | Jun 19, 2026 |

This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods, this version skips the baking and uses ladyfingers instead. 

Waldorf Salad Recipe

Waldorf Salad Recipe

by | Jun 10, 2026 | ,

This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.

One Pan Lemon Chicken and Potatoes

One Pan Lemon Chicken and Potatoes

by | May 11, 2026 | ,

This recipe is proof that chicken and potatoes don’t have to be boring. One-pan Lemon Chicken and Potatoes only require less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.

Stuffed Shells Recipe

Stuffed Shells Recipe

by | Apr 30, 2026 | , ,

Stuffed Shells. Easy, cheesy and perfect every time. Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!

One Pan Dumpling Bake

One Pan Dumpling Bake

by | Mar 19, 2026 | ,

This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients. 

Skillet Jalapeno Popper Chicken Recipe

Skillet Jalapeno Popper Chicken Recipe

by | Mar 15, 2026 | ,

If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight favorite. Creamy sauce nestled between tender chicken and spicy jalapenos. 

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

by | Feb 19, 2026 | ,

Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!

Lemon Parmesan Gnocchi

Lemon Parmesan Gnocchi

by | Jun 8, 2026 | Dinner, Lunch, Pasta

This post is sponsored by DeLallo Foods. All opinions are my own. This post may also contain affiliate links. Please see our privacy policy for more details. Lemon Parmesan Gnocchi If you’re a lemon lover, this recipe was made for you. Lemon Parmesan Gnocchi is...
One Pan Lemon Chicken and Potatoes

One Pan Lemon Chicken and Potatoes

by | May 11, 2026 | Dinner, Entrée

This post may contain affiliate links. Please see our privacy policy for more details. One Pan Lemon Chicken and Potatoes This oven-roasted One Pan Lemon Chicken and Potato recipe is what you make when you don’t have time to stand by the stove cooking dinner....
Stuffed Shells Recipe

Stuffed Shells Recipe

by | Apr 30, 2026 | Dinner, Entrée, Lunch

This post may contain affiliate links. Please see our privacy policy for more details. Stuffed Shells Recipe Easy, cheesy and perfect every time. This Stuffed Shells recipe is going to be a family favorite on repeat! Jumbo pasta shells filled with a creamy ricotta and...
One Pan Dumpling Bake

One Pan Dumpling Bake

by | Mar 19, 2026 | Dinner, Lunch

This post may contain affiliate links. Please see our privacy policy for more details. One Pan Dumpling Bake This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick...
Skillet Jalapeno Popper Chicken Recipe

Skillet Jalapeno Popper Chicken Recipe

by | Mar 15, 2026 | Dinner, Entrée

This post may contain affiliate links. Please see our privacy policy for more details. Jalapeno Popper Chicken Recipe If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight...
Creamy Corn Chowder Recipe

Creamy Corn Chowder Recipe

by | Feb 3, 2026 | Dinner, Entrée, Lunch, Soups

This post may contain affiliate links. Please see our privacy policy for more details. Creamy Corn Chowder Soup During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering away on your stovetop. Hearty enough to be a meal on its own or...