Waldorf salad is a classic crisp, creamy mix of apples, celery, grapes, and walnuts tossed in a light mayo-yogurt dressing. It’s special because it balances sweet fruit with crunchy nuts and makes a brilliant no-cook side or light lunch. If you like bright, quick salads you can also compare textures with a colorful 20-minute rainbow quinoa salad for more inspiration.
Why Make This Recipe
- Bright, crunchy texture: crisp apples and celery contrast with tender grapes for a lively bite.
- Fast and no-cook: most of the work is chopping, so it’s ready in about 15–20 minutes.
- Nutritious balance: fruit and nuts bring fiber, vitamin C, and healthy fats.
- Versatile for occasions: perfect for potlucks, picnics, weeknight dinners, or holiday spreads.
- Personal note: I love this recipe because it’s forgiving — you can scale ingredients and still get the same satisfying crunch.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 0 minutes (chill 30 minutes optional)
- Total time: 15–45 minutes (including chill)
- Servings: 4 as a side (about 1 cup per serving)
- Difficulty: Easy
- Method: Raw prep — chop, toss, and chill; whisk dressing by hand or in a small bowl.
My Experience Making This Recipe
I tested this Waldorf several times to find the right dressing ratio so the salad coats evenly without feeling heavy. I also discovered that tossing apples in lemon juice for a minute keeps them bright without changing the flavor.
How to Make Waldorf Salad
Start by dicing 3 medium apples (leave the skin on for color), 2 stalks of celery, and halving 1 cup of seedless grapes. Lightly toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool. Whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon honey, and a pinch of salt and black pepper. Toss the apples with the lemon juice first to prevent browning, combine all ingredients in a large bowl, pour dressing over, and fold gently. Chill 20–30 minutes for flavors to meld; serve on a bed of lettuce if desired.
Expert Tips for Success
- Use a sharp chef’s knife and a stable cutting board to dice apples uniformly — even pieces give a consistent mouthfeel.
- Toss apples in the lemon dressing or 1 tablespoon of lemon juice right after cutting to prevent browning.
- Lightly toast walnuts in a skillet or 350°F (175°C) oven for 5–7 minutes to deepen flavor; cool before adding so they stay crisp.
- If the dressing gets too thick, thin with 1–2 teaspoons of milk or apple juice rather than water to keep flavor.
- For inspiration on fruit-forward, marshmallow-style salads for holiday tables, see this classic Ambrosia Salad to learn pairing ideas.
How to Serve Waldorf Salad
- Serve chilled on a bed of butter lettuce or baby greens for color and a clean presentation.
- Pair it with roast chicken or turkey for a refreshing contrast, or put it in a sandwich with toasted whole-grain bread.
- Garnish with reserved whole walnut halves and a few whole grape halves for visual appeal.
- For a composed plate, serve alongside a peppery salad like this arugula nectarine salad to play sweet vs. peppery flavors.
Storage and Reheating Guide
- Refrigerator: store in an airtight container up to 2 days for best texture; apples and celery soften over time.
- Make-ahead tip: store dressing separately up to 3 days in the fridge and toss with fruit and nuts just before serving.
- Freezing: I don’t recommend freezing this salad — mayo, grapes, and apples lose texture and separate when thawed.
- Reheating: not applicable — serve chilled; if you prefer room temperature, pull from the fridge 15 minutes before serving.
Recipe Variations
- Dairy-free / vegan: swap mayonnaise for vegan mayo and use coconut or almond yogurt to keep creaminess.
- Lighter option: replace half the mayo with plain Greek yogurt (as in the base recipe) or use all yogurt for fewer calories.
- Add protein: fold in 1–2 cups diced cooked chicken or turkey for a meal-sized salad, or pair with the hearty flavors in this arugula skirt steak salad.
- Fruit-forward tweak: stir in 1/3 cup dried cranberries or fresh pomegranate arils for tart sweetness, similar to combinations in an apple cranberry pecan salad.
Nutritional Highlights
- Good source of fiber and vitamin C from apples and grapes.
- Walnuts provide omega-3 ALA and healthy fats for heart health.
- Allergen note: contains tree nuts (walnuts) and egg if using conventional mayonnaise; use substitutions for allergies.
- Portion guidance: plan ~1 cup per person as a side; add protein for a main-dish portion.
Troubleshooting Common Issues
- Apples browning too fast: toss immediately with 1 tablespoon lemon juice per 2 apples and refrigerate.
- Dressing too heavy: reduce mayo by 1–4 tablespoons and add yogurt or a splash of apple juice to thin.
- Salad watery from grapes: halve grapes and drain any excess juice; seedless grapes work best for stable texture.
Frequently Asked Questions
Q: Can I make Waldorf salad a day ahead?
A: Yes — keep dressing and salad components separate if possible. Toss apples with lemon to delay browning, store dressing in a sealed jar up to 3 days, and combine everything 30–60 minutes before serving for best texture.
Q: What apples work best?
A: Use crisp, slightly tart apples like Honeycrisp, Fuji, or Pink Lady to hold shape and add brightness. Softer varieties will turn mushy quickly.
Q: Is Waldorf salad healthy enough for meal prep?
A: It’s a nutritious option with fiber and healthy fats, but add a lean protein (chicken, turkey, or chickpeas) for a satisfying meal that stays balanced through the week.
Q: Can I substitute walnuts with other nuts or seeds?
A: Yes — pecans, almonds, or toasted sunflower seeds work well. Toast them briefly to boost flavor and keep them crunchy; if there are nut allergies, use roasted pumpkin or sunflower seeds instead.
Waldorf Salad
- Total Time: 15–45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic crisp, creamy salad made with apples, celery, grapes, and walnuts tossed in a light mayo-yogurt dressing.
Ingredients
- 3 medium apples, diced
- 2 stalks of celery, diced
- 1 cup seedless grapes, halved
- 1/2 cup chopped walnuts, lightly toasted
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Pinch of salt
- Pinch of black pepper
Instructions
- Dice the apples (leaving skin on), celery, and halve the grapes.
- Lightly toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
- Whisk together mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper in a small bowl.
- Toss the apples with lemon juice to prevent browning.
- Combine all ingredients in a large bowl, pour dressing over, and fold gently.
- Chill for 20–30 minutes for flavors to meld; serve on a bed of lettuce if desired.
Notes
To prevent apples from browning, toss them in lemon juice immediately after cutting. For a dairy-free option, swap mayonnaise for vegan mayo and use coconut or almond yogurt.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Raw prep
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg