The first time I made this Waldorf Salad recipe, I honestly didn’t expect it to disappear so quickly. I was just looking for something fresh, light, and easy — but it turned out to be the star of the table.
I love how the crisp apples mix with crunchy celery and toasted nuts in every bite. The creamy dressing pulls everything together without feeling heavy. Now, whenever I need a quick, elegant salad, this is the one I make.
Ingredients
Here’s everything you’ll need to make this crisp and creamy Waldorf salad. Each ingredient plays an important role in flavor and texture.
- 2 cups crisp apples, diced (about 2 medium apples) – Use sweet-tart apples like Honeycrisp or Fuji for the best balance of flavor and crunch. Avoid overly soft apples.
- 1 tablespoon fresh lemon juice – Tossing apples in lemon juice prevents browning and adds brightness.
- 1 cup seedless red grapes, halved – Red grapes add natural sweetness and beautiful color contrast.
- 1 cup thinly sliced celery (about 2–3 stalks) – Fresh, firm celery gives the salad its signature crunch.
- ½ cup toasted walnuts, roughly chopped – Toasting enhances their nutty flavor and keeps them crisp.
- ⅓ cup plain Greek yogurt – Adds creaminess and protein while keeping the dressing lighter.
- 2 tablespoons mayonnaise – Brings richness and traditional flavor to the dressing.
- 1 teaspoon Dijon mustard – Adds a subtle tang and depth.
- 1–2 teaspoons honey (optional) – Perfect if you prefer a slightly sweeter dressing.
- Salt and freshly ground black pepper, to taste – Enhances and balances all the flavors.
- Fresh lettuce leaves (such as butter lettuce), for serving – Creates a crisp and elegant base.
Note: This recipe makes about 4 servings as a side dish. You can easily double the quantities for gatherings or meal prep.
Variations
One of the reasons I love this Waldorf salad recipe is how adaptable it is. Here are a few easy ways to customize it:
- Dairy-free option – Replace Greek yogurt with a dairy-free plain yogurt or use all vegan mayonnaise.
- Vegan version – Use plant-based mayo and maple syrup instead of honey.
- Add protein – Stir in chopped cooked chicken for a heartier, classic-style salad.
- Extra crunch – Swap walnuts for pecans or add sliced almonds.
- Fruit twist – Add diced pears or dried cranberries for extra sweetness and texture.
- Sugar-free – Skip the honey entirely if your apples and grapes are naturally sweet.
Cooking Time
This is a quick, no-cook recipe that comes together fast.
- Prep Time: 15 minutes
- Cooking Time: 5 minutes (for toasting walnuts)
- Total Time: 20 minutes
Equipment You Need
- Cutting board – For safely chopping apples, celery, and grapes.
- Sharp knife – Ensures clean cuts and even-sized pieces.
- Mixing bowls – One for the dressing and one for combining ingredients.
- Small skillet – Used to toast the walnuts for better flavor.
- Spoon or spatula – For gently mixing the salad without crushing ingredients.
How to Make Waldorf Salad Recipe?
This Waldorf salad recipe is simple, fresh, and easy to prepare. I like to prep everything first so mixing becomes quick and effortless. Follow these easy steps for the perfect creamy, crunchy salad.
Step 1: Prepare the Apples
Start by dicing the apples into bite-sized cubes, keeping the skin on for extra color and nutrients. Immediately toss them in a bowl with fresh lemon juice to prevent browning. I always make sure each piece is lightly coated so they stay fresh and vibrant.
Step 2: Slice the Grapes and Celery
Halve the grapes lengthwise for better texture and easier eating. Thinly slice the celery so it blends evenly throughout the salad without overpowering each bite. The thin cuts make every forkful balanced and crisp.
Step 3: Toast the Walnuts
Place the walnuts in a dry skillet over medium heat and toast for about 3–5 minutes until fragrant. Stir frequently to prevent burning and allow them to cool before adding to the salad. Toasting deepens the flavor and keeps them crunchy.
Step 4: Make the Creamy Dressing
In a separate bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey (if using), salt, and pepper. Mix until smooth and creamy with no lumps. Taste and adjust seasoning based on your sweetness preference.
Step 5: Combine Everything
Add the grapes, celery, and toasted walnuts to the bowl of apples. Pour the dressing over the mixture and gently stir until everything is evenly coated. Be careful not to overmix so the fruit stays intact.
Step 6: Chill Before Serving
For the best flavor, refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully. Serve chilled over crisp lettuce leaves for a classic presentation.
Additional Tips for Making This Recipe Better
After making this salad several times, I’ve picked up a few tricks that really elevate the flavor and texture:
- I always toast the walnuts — it makes a huge difference in flavor depth.
- I prefer using a mix of sweet and tart apples for more balanced taste.
- I slice the celery extra thin so it blends perfectly instead of dominating bites.
- If making ahead, I keep the dressing separate and mix just before serving.
- I taste the dressing before mixing to adjust sweetness or tanginess.
How to Serve Waldorf Salad Recipe?
This Waldorf salad recipe is incredibly versatile and works for many occasions. I love serving it chilled on a bed of butter lettuce for a refreshing lunch. It also pairs beautifully with roasted chicken, grilled turkey, or holiday meals. You can also enjoy similar comforting dishes like monte-cristo-breakfast-casserole-recipe or turkey-pot-pie-recipe when planning a complete meal menu.
For a prettier presentation, sprinkle extra toasted walnuts and a few grape halves on top before serving. You can also serve it in individual cups for gatherings or picnics. For a light meal, I sometimes stuff it into whole-grain wraps or croissants.
Nutritional Information
Here’s an approximate nutritional breakdown per serving:
- Calories: 220–250 kcal
- Protein: 6–8g
- Carbohydrates: 22–25g
- Fat: 14–16g
Nutritional values may vary depending on ingredient brands and portion sizes.
Make Ahead and Storage
Storing
Store leftover Waldorf salad in an airtight container in the refrigerator. It stays fresh for up to 2 days. Stir gently before serving again.
Freezing
I don’t recommend freezing this salad because the apples and grapes lose their crisp texture. The creamy dressing may also separate after thawing.
Reheating
This salad is meant to be served cold, so reheating isn’t necessary. Simply give it a light stir and enjoy straight from the fridge.
Why You’ll Love This Recipe?
This Waldorf salad recipe is a true classic with modern freshness. Here’s why I think you’ll enjoy it:
- Quick and easy – It takes just 20 minutes and requires no complicated steps.
- Fresh and crisp – Every bite is packed with crunchy apples, celery, and nuts.
- Light yet creamy – The yogurt-based dressing keeps it satisfying but not heavy.
- Customizable – You can easily make it dairy-free, vegan, or protein-packed.
- Perfect for any occasion – Works as a side dish, lunch, or holiday salad.
If you’re looking for a refreshing, simple, and crowd-pleasing salad, this Waldorf salad recipe is one I truly recommend making again and again.
Waldorf Salad Recipe
Ingredients
Method
- Start by dicing the apples into bite-sized cubes, keeping the skin on for extra color and nutrients. Immediately toss them in a bowl with fresh lemon juice to prevent browning. I always make sure each piece is lightly coated so they stay fresh and vibrant.
- Halve the grapes lengthwise for better texture and easier eating. Thinly slice the celery so it blends evenly throughout the salad without overpowering each bite. The thin cuts make every forkful balanced and crisp.
- Place the walnuts in a dry skillet over medium heat and toast for about 3–5 minutes until fragrant. Stir frequently to prevent burning and allow them to cool before adding to the salad. Toasting deepens the flavor and keeps them crunchy.
- In a separate bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey (if using), salt, and pepper. Mix until smooth and creamy with no lumps. Taste and adjust seasoning based on your sweetness preference.
- Add the grapes, celery, and toasted walnuts to the bowl of apples. Pour the dressing over the mixture and gently stir until everything is evenly coated. Be careful not to overmix so the fruit stays intact.
- For the best flavor, refrigerate the salad for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully. Serve chilled over crisp lettuce leaves for a classic presentation.
Notes
- I always toast the walnuts — it makes a huge difference in flavor depth.
- I prefer using a mix of sweet and tart apples for more balanced taste.
- I slice the celery extra thin so it blends perfectly instead of dominating bites.
- If making ahead, I keep the dressing separate and mix just before serving.
- I taste the dressing before mixing to adjust sweetness or tanginess.
