Core your Granny Smith apples and cut them into bite-sized pieces about three-quarters of an inch in size. Toss them with a bit of lemon juice right away to prevent oxidation and browning.

Slice your celery stalks into pieces roughly the same size as your apple chunks so each bite has balanced proportions.

Place your walnuts in a dry skillet over medium heat for about 3 to 4 minutes, shaking the pan occasionally to toast them and deepen their flavor.

Once the walnuts cool slightly, give them a rough chop so they're in pieces rather than powder.

In a small bowl, whisk together your mayonnaise, lemon juice, and honey until smooth and fully combined. Taste and adjust the sweetness or tanginess to your preference.

In a large bowl, combine your apples, celery, cooled walnuts, and dried cranberries.

Pour your creamy dressing over the apple mixture and fold everything together gently but thoroughly using a wooden spoon. Make sure every piece gets coated with the dressing.

Add a pinch of salt and a grind of fresh black pepper, then taste a forkful. Adjust the seasoning as needed. Allow the salad to sit in the refrigerator for at least 1 hour before serving for flavors to meld.