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Waldorf Salad Recipe
Ash Tyrrell

Waldorf Salad Recipe

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.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.