Waldorf Salad tastes crisp and creamy with juicy grapes, tart apples, and toasty walnuts in a light, tangy dressing. It suits busy weeknights and holiday tables alike, and it takes about 15 minutes from start to finish. I first served it in a tiny New York apartment, and every last bite vanished.
Why Choose This Waldorf Salad
You only chop, toss, and chill. No stove, no oven, no stress. The ingredient list stays short and flexible, so you can swap in pantry stand-ins without a trip to the store.
The dressing uses common staples like mayonnaise, Greek yogurt, and lemon juice. The lemon keeps apples from browning and brightens the flavor. The salad holds well, so you can mix it earlier in the day and keep your cool when guests arrive.
“Crisp, juicy, and not heavy at all. I brought a big bowl to a family cookout and it disappeared in minutes. New favorite.” —Maya K.
Ingredients You Need
- Apples, crisp and sweet-tart, like Honeycrisp, Gala, or Pink Lady. Peel if you prefer a softer bite. Granny Smith works for extra tang.
- Red seedless grapes, halved. Green grapes work too. Dried cranberries or golden raisins stand in when grapes run out.
- Celery, thinly sliced for crunch and freshness.
- Walnuts, roughly chopped. Toast them for 5 minutes in a skillet for better flavor. Pecans make a great swap.
- Mayonnaise, classic Hellmann’s or your favorite, for body. Use all Greek yogurt for a lighter dressing or vegan mayo for a plant-based version.
- Greek yogurt, plain and full-fat or 2 percent, for tang and a silky texture.
- Lemon juice, fresh. Bottled works in a pinch, but fresh tastes brighter.
- Honey, just enough to balance the tang. Maple syrup or a pinch of sugar also works.
- Kosher salt and black pepper to season.
- Fresh parsley or tarragon, chopped, optional but lovely.
- Butter lettuce leaves for serving, optional but pretty.
Equipment:
- Large mixing bowl, cutting board, sharp knife
- Measuring cups and spoons, small bowl for dressing
- Spoon or spatula, citrus juicer
- Skillet for toasting nuts, salad spinner if you rinse greens
How to Make Waldorf Salad
- Prep: 15 minutes
- Cook: 0 minutes
- Total: 15 minutes
- Toast the walnuts. Set a dry skillet over medium heat and toast walnuts for 3 to 4 minutes until fragrant, then cool.
- Make the dressing. In a small bowl, whisk mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until smooth.
- Prep the produce. Core and dice the apples into bite-size pieces, then toss them with a spoonful of dressing to prevent browning. Slice the celery and halve the grapes.
- Combine. In a large bowl, add apples, celery, grapes, and cooled walnuts. Pour in the remaining dressing and fold gently to coat.
- Taste and adjust. Add more lemon, honey, salt, or pepper as needed. Fold in parsley or tarragon if you use it.
- Chill and serve. Cover and refrigerate for 20 to 30 minutes for best texture, then serve on lettuce leaves or as is.
Tips
Tiny choices nudge this classic from good to great, and they save you from soggy sadness.
- Use crisp apples. Soft apples turn mealy and drag down the crunch.
- Toss chopped apples with a little dressing right away. Acid from the lemon keeps the color bright.
- Toast the nuts. Raw walnuts taste flat, and the toast adds a warm, nutty note.
- Keep the cut size consistent. Even pieces give you a balanced bite every time.
- Dry the grapes and celery well. Extra water thins the dressing.
- Start with less dressing, then add more. You can add, but you cannot take away.
- Salt to taste. Proper seasoning makes the fruit pop.
- Chill before serving. The flavors meld and the dressing sets slightly, which improves texture.
- Add herbs at the end. Early mixing bruises delicate leaves and dulls flavor.
- Do not freeze this salad. Freezing breaks the texture of apples and grapes.
Variations I’ve Tried
- Chicken Waldorf: Fold in 2 cups diced rotisserie chicken for a main-dish salad. Works great in meal prep lunches.
- All-yogurt dressing: Skip mayo and use only Greek yogurt plus an extra teaspoon of honey.
- Vegan Waldorf: Use vegan mayo and maple syrup, and swap walnuts with toasted pumpkin seeds if needed.
- Pear twist: Swap half the apples with ripe but firm pears for a softer sweetness.
- No-nut version: Use toasted sunflower or pumpkin seeds for crunch.
- Herb lovers: Try chives and tarragon for a deli-style vibe, or parsley and mint for extra freshness.
- Extra veg: Add thinly sliced fennel or celery root for a fragrant crunch.
How to Serve Waldorf Salad
Spoon it onto butter lettuce leaves and add extra walnuts on top for a classic look. Pile it into croissants or wraps with sliced turkey for a lunch that actually feels special. Serve it next to roast chicken, grilled salmon, or a holiday ham. Pair it with tomato soup or a simple cheese board for a satisfying light meal.
Make-Ahead and Storage Options
For best crunch, mix the dressing and store it separately for up to 3 days, then toss the salad 1 to 2 hours before serving. If you need to assemble fully, cover and refrigerate for up to 24 hours, then stir before serving and add a squeeze of lemon to wake it up. Store leftovers in an airtight container in the fridge for 2 days. Do not freeze, and do not reheat, just serve chilled and toast fresh nuts if you want to revive texture.
Nutrition Information
Approximate per serving for 6 servings, made with half mayo and half Greek yogurt:
- Calories: 220
- Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Sugars: 17 g
- Protein: 4 g
- Sodium: 180 mg
Numbers will vary based on your brands, exact amounts, and mix-ins.
Waldorf Salad
Ingredients
Instructions
- In a large mixing bowl, whisk together mayonnaise, lemon juice, salt, and black pepper.
- Add the diced apples, sliced celery, halved grapes, and chopped walnuts to the bowl.
- Gently toss everything together until well combined and all ingredients are coated in the dressing.
- Place a lettuce leaf on each serving plate and spoon the Waldorf Salad over the lettuce, if using.
- Serve immediately or chill in the refrigerator until ready to serve.