Tulo

Waldorf Salad Recipe

A wooden bowl of Waldorf salad showing diced red apples, celery, halved red grapes, and toasted walnut pieces coated in a creamy dressing, with lettuce leaves underneath.
Photo by Andy Kuzma on Pexels

Tart-sweet apples and juicy grapes stay crisp against crunchy celery and toasted walnuts, while a mayonnaise-and-yogurt dressing coats everything lightly instead of drowning it, so the salad keeps its texture instead of turning mushy or soupy.

Prep
15 min
Cook
0 min
Total
15 min
Servings
6

Ingredients

Servings6
  • 3 medium crisp apples (such as Honeycrisp or Gala), cored and diced
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes, halved
  • 3/4 cup walnuts, toasted and roughly chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 6 leaves butter lettuce or romaine leaves, for serving

Nutrition per serving

Calories
197
Protein
6g
Carbs
22g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool, then roughly chop.
  2. 2Core and dice the apples into 1/2-inch pieces, leaving the skin on for color and texture.
  3. 3In a large bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, and salt until smooth.
  4. 4Add the diced apples to the dressing right away and toss to coat completely.
  5. 5Add the celery, halved grapes, and cooled walnuts. Toss gently until everything is evenly coated.
  6. 6Cover and chill for at least 20 minutes to let the flavors settle, or serve right away over lettuce leaves.

Tips & variations

  • Toss diced apples in a squeeze of extra lemon juice before dressing if serving isn't immediate, this keeps them from browning even longer.
  • Swap half the mayonnaise for sour cream for a tangier, lighter dressing.
  • Pecans work as a 1:1 swap for walnuts if that's what's on hand.
  • Add 1/2 cup cooked, diced chicken breast to turn this into a full lunch salad.
  • A firmer, tart apple like Granny Smith holds its crunch longer than softer varieties if the salad needs to sit out for a while.

Storage & reheating

Store leftover Waldorf salad in an airtight container in the refrigerator for up to 2 days. The apples will soften and release some liquid over time, so give it a quick stir before serving and expect the best texture within the first 24 hours. This salad isn't suitable for freezing.

Tips from the Tulo kitchen

  • Toasting the walnuts even briefly makes a noticeable difference; raw walnuts taste flat and slightly bitter by comparison.
  • Salt the dressing a little more than seems necessary, since the apples and grapes dilute it once tossed together.

FAQ

What apples are best for Waldorf salad?

Firm, crisp varieties like Honeycrisp, Gala, or Granny Smith hold their texture best. Soft or mealy apples like Red Delicious turn mushy once mixed with the dressing.

Can I make Waldorf salad ahead of time?

The dressing and toasted walnuts can be prepped up to 2 days ahead and stored separately. Wait to dice the apples and combine everything until within a few hours of serving, since apples brown and soften over time.

Does Waldorf salad traditionally have grapes?

Yes, though the original 1896 version created at New York's Waldorf-Astoria hotel contained only apples, celery, and mayonnaise. Grapes and walnuts were added to the recipe a few years later and are now considered standard.

Can I make Waldorf salad without mayonnaise?

Yes. Replace the mayonnaise entirely with plain Greek yogurt for a tangier, lower-fat dressing, or use a vegan mayonnaise alternative for a dairy-free version.