This classic Waldorf salad recipe features crisp apples, juicy grapes, and crunchy walnuts tossed in a creamy, tangy dressing. It’s the perfect balance of freshness and flavor to complement your holiday feast or elevate any meal.
Recipe Science
- Choose Fuji and Granny Smith apples. Their balance of natural sugars and malic acid adds sweetness and tartness.
- Mayonnaise and yogurt create a creamy emulsified dressing. Honey, lemon juice, and vinegar balance the rich consistency.
- Celery adds crisp texture and subtle bitterness to balance the creamy dressing. Walnuts provide nutty flavor and crunch.
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Why It Works
A Waldorf salad is a timeless addition to any holiday table, balancing freshness and elegance. This vibrant dish combines crisp apples, juicy grapes, crunchy celery, and chopped walnuts. It’s a refreshing contrast to rich holiday dishes like roast turkey or buttery mashed potatoes.
The dressing, made with Greek yogurt, mayonnaise, and a touch of honey, offers creaminess and just the right hint of sweetness. Lemon juice and zest brighten the flavors, while apple cider vinegar adds a subtle tang. Served on a bed of tender butterleaf lettuce, this Waldorf salad transforms into an easy side dish or light appetizer that’s simple to prepare and impressive to serve.
Ingredients You’ll Need
- Dressing: The Waldorf salad combines creamy fats from Greek yogurt and mayonnaise with acidity from lemon juice and apple cider vinegar, enhancing the apples’ natural sweetness and crispness. Honey provides a touch of sweetness, while lemon zest adds aromatic citrus oils, elevating the dish’s freshness.
- Apples: Use a mixture of sweet and juicy Fuji apples and tangy green Granny Smith apples.
- Grapes: Red grapes add juicy sweetness, balancing the creamy and tangy dressing. Their vibrant color also enhances the salad’s visual appeal.
- Celery: Sliced celery adds a crisp texture and a subtle, peppery flavor. Its high water content also brings a refreshing bite, while its natural bitterness offsets the creamy dressing, creating a well-rounded dish.
- Nuts: Walnuts add a rich, nutty flavor and a satisfying crunch, complementing the crispness of the apples and celery.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This recipe for Waldorf salad is easy to customize! Try these tasty ideas:
- Apples: Other types of apples can be used. If you don’t enjoy tart green apples. Try Honeycrisp, Red Delicious, Pink Lady, Gala, or Braeburn for a balance of sweet and tangy.
- Grapes: Try green grapes or sweeter cotton candy grapes if available.
- Other Fruits: Try pears, mandarin oranges, blueberries, cherries, or pomegranates. Add dried cranberries, raisins, or golden raisins.
- Vegetables: Try adding cucumber, jicama, or carrots for extra crunch.
- Nuts and Seeds: Try pecans, candied pecans, candied walnuts, or almonds. Sesame, poppy, sunflower, pepitas, or toasted coconut add a nice texture.
- Mayonnaise Swap: Whip heavy cream and add it to the dressing. Use plain Greek yogurt or sour cream mixed with 1 to 2 tablespoons of olive oil.
- Make it Dairy-Free: Use plant-based plain yogurt.
- Vinegar: Use other types of vinegar that are mild in flavor, like rice vinegar or white wine vinegar. You can also omit the vinegar completely.
- Sweetener: Try maple syrup, granulated sugar, brown sugar, agave, or coconut sugar.
- Herbs and Spices: Add cinnamon, nutmeg, rosemary, thyme, sage, parsley, or chives.
- Add Protein: Add chopped bacon, turkey, or make a chicken salad. The heartier salad can be served as a sandwich or wrap.
How to Make Waldorf Salad
Step 1: Make the Dressing
To create a creamy base, combine Greek yogurt and mayonnaise in a medium bowl.
Lemon juice and apple cider vinegar add acidity to balance the richness. Lemon zest contributes aromatic oils for enhanced flavor, and honey provides a touch of sweetness to round out the tangy profile.
Step 2: Assemble the Salad
Combine the Fuji apple, green apple, grapes, celery, and walnuts in a large bowl. The fruit’s crisp textures and natural sweetness pair well with the walnuts’ nutty crunch.
Pour the prepared dressing over the mixture and gently toss to ensure an even coating. I like to add a little black pepper on top of the salad.
Experimentation Encouraged: Lightly toast the walnuts to release their natural oils, enhancing their aroma and deepening their flavor for a more fragrant and flavorful bite.
Step 3: To Serve
Refrigerate until ready to serve. Serve the salad as a side dish or over a bed of lettuce for added texture and a mild, buttery flavor. The tender lettuce leaves complement the creamy dressing and provide a visually appealing base that enhances the salad’s presentation.
Frequently Asked Questions
The Waldorf salad was invented in 1893 at the Waldorf Astoria Hotel in New York City by Oscar Tschirky, the maître d’hôtel. The original recipe featured just diced red-skinned apples, celery, and mayonnaise, with chopped walnuts added later to create the iconic American classic we know today.
A classic Waldorf salad contains a mix of fresh, crisp ingredients. Traditional ingredients include diced apples, celery, and mayonnaise, with chopped walnuts added for extra crunch and flavor.
Waldorf salad pairs well with roasted meats like turkey or chicken, making it a popular side dish for Thanksgiving and Christmas meals. For a lighter lunch option, serve it on a bed of butterleaf lettuce or as a filling for lettuce cups.
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Waldorf Salad
Ingredients
Dressing
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
Waldorf Salad
- 1 cup Fuji apple, ½" dice
- 1 cup green apple, ½" dice
- 1 cup sliced celery, ¼" thick pieces
- 1 cup red grapes, halved
- 1 cup walnuts, roughly chopped
- 1 head butterleaf lettuce, optional
Instructions
- Make the Dressing – In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest, honey, and apple cider vinegar. Season to taste.
- Assemble the Salad – In a large bowl, add the Fuji apple, green apples, celery, grapes, and walnuts. Add the dressing and toss to combine.
- To Serve – Serve the salad as a side dish or on top of butterleaf lettuce.
Recipe Video
Notes
- Recipe Yield: About 5 cups
- Serving Size: About ¾ cups
- Toasting the Nuts: Lightly toast the walnuts over medium-low heat until fragrant. Cool before adding to the salad.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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