Waldorf Salad Recipe
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Add as Google Trusted SourceThis Waldorf salad is packed with crisp apples, juicy grapes, celery and toasted walnuts all tossed in a light creamy dressing. It’s fresh, sweet and the perfect simple side for holidays or everyday meals.
I’ve always had a soft spot for classic salads that show up on holiday tables year after year. My mom used to make watergate salad for the holidays, Isaac’s family always had ambrosia and my Granny always made strawberry pretzel salad. Naturally, retro salad recipes feel a little nostalgic to me. Waldorf salad wasn’t one I grew up eating, but once I tried it, I totally understood why it’s a holiday favorite as well.
When I decided to make my own version, I wanted to keep everything people love about the classic, especially the crisp apples, juicy grapes, celery and walnuts, while making the dressing a little lighter. I love using Greek yogurt instead of all mayo, and after testing it, I found that toasting the walnuts makes a huge difference in the overall flavor.
The end result is creamy, crunchy, sweet and fresh all at once. It’s simple enough for an everyday lunch or brunch, but it also fits right in on a holiday table alongside other favorites like my healthy sweet potato casserole.
Table of Contents
Why I Love this Waldorf Salad Recipe
- Fresh and crunchy: Every bite has apples, grapes and celery for the best mix of crunch and sweetness.
- Fast to make: It comes together in about fifteen minutes which makes it great for busy days.
- Easy to customize: You can swap the nuts, use yogurt or mayo and add dried fruit if you like a little extra sweetness.
Waldorf Salad Ingredients
- apples – I love using a mix of Honeycrisp and Granny Smith for the perfect balance of sweet and tart flavors. They’re super crisp and refreshing!
- grapes – red seedless grapes add a juicy pop of sweetness. I like to cut them in half so they’re easier to eat.
- celery – adds that classic crunch and a fresh, light flavor to the salad.
- walnuts – I like toasting them for extra flavor, but raw works too. They add such a nice nutty crunch.
- yogurt or mayonnaise – classic Waldorf salad is usually made with mayonnaise, but I like to use Greek yogurt to keep things a bit lighter. Feel free to use whatever you prefer!
- lemon juice – adds brightness and acidity to help balance all the flavors.
- golden raisins – this is optional, but I love the touch of sweetness they add to this salad. You can use regular raisins as well or another dried fruit like dried cranberries or dried cherries.
- parsley – you can never go wrong with fresh herbs! This is optional, but it adds nice freshness and flavor.
Find the full ingredient list with measurements in the recipe card below.
Waldorf Salad Substitutions and Variations
- Make it vegan: Use a dairy-free yogurt or a vegan mayonnaise. I’ve made it with Culina coconut milk yogurt and it was delish!
- Swap the nuts: I love how the walnuts taste with all the other ingredients, but you can use pecans or slivered almonds too. If you have a nut allergy, I suggest adding pumpkin seeds or sunflower seeds for a light crunch with plenty of nutrients.
- Add protein: To make this salad more of a meal, I love adding chopped grilled chicken. Or you can just make my chicken Waldorf salad instead.
How to Make Waldorf Salad
Step 1: Toast the walnuts in a skillet for a few minutes until fragrant. Set aside to cool.
Step 2: Add all the ingredients to a large bowl.
Step 3: Add the yogurt or mayo, lemon juice, salt and pepper to the mixture.
Step 4: Stir to combine, taste, and add more seasonings or mayo/yogurt if desired.
Brittany’s Tip!
- Don’t skip toasting the walnuts! Toasting brings out their natural flavor and adds a delicious nutty crunch. It only takes a few minutes, but it makes a big difference.
How to Serve Waldorf Salad
Waldorf salad works great as a light appetizer or side salad. I love serving it over a bed of lettuce for lunch, but many people enjoy serving it as a side for holiday meals, like Thanksgiving or Christmas dinner.
I’ve found that it’s also a tasty side for brunch as it makes a nice complement to savory egg dishes like an egg white omelette, sausage egg casserole, my cottage cheese quiche or even this dairy-free quiche.
How to Store Leftovers
This salad keeps really well! Store your Waldorf salad (without the bed of greens) in an airtight container in your refrigerator for 3-4 days. The apples might just start to brown and the nuts might start to soften, but it’ll still be delicious. If the salad seems a little dry you can add a little more yogurt or mayo before serving.
Frequently Asked Questions
The classic Waldorf Salad is named after the Waldorf-Astoria hotel in New York, where it was first created for a charity dinner in 1869. The original recipe had just three simple ingredients: apples, celery and mayonnaise. Since then, it’s been adapted with ingredients like nuts, raisins, and herbs, making it even more delicious!
I love using a mix of Honey crisp and Granny Smith for a perfect balance of sweet and tart. Plus, I love the look of both the green and red apples. That said, feel free to use your favorite variety. You’ll just want crisp apples like Pink Lady, Cosmic Crisp, SweeTango, Fuji or Gala.
Yes! Just swap the yogurt or mayo for a dairy-free alternative like coconut yogurt or vegan mayo.
More Recipes to Try
More Classic Salads to Try
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Recipe for Waldorf Salad
Ingredients
- 2 medium apples, chopped, I used Honeycrisp and Granny Smith
- 1 cup red seedless grapes, chopped in half
- ½ cup diced celery
- ½ cup chopped walnuts
- ½ cup plain yogurt, regular or Greek or mayonnaise
- ¼ cup golden raisins, optional
- ¼ cup fresh parsley, optional
- ½ Tablespoon lemon juice
- ½ teaspoon sea salt
- sprinkle of black pepper, to taste
Instructions
- Add walnuts to a skillet over medium heat and toast for 2-5 minutes or until fragrant, tossing occasionally. Remove from pan and let cool.
- In a large bowl combine diced apple, grapes, celery, walnuts, yogurt, lemon juice as well as raisins and parsley (if using). Taste and season with salt and add pepper if desired.
- Serve salad over a bed of lettuce, if desired.
Notes
- To store: Store leftovers (without the bed of greens) in an airtight container in your refrigerator for 3-4 days. If the salad seems a little dry you can add a little more yogurt or mayo before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is SO good & easy to whip up! It’s sweet & crunchy. I served it on a bed of greens with perfect fluffy scrambled eggs on the side 🤤
Ahh yay!! So glad you enjoyed this salad. Thanks for making it and for coming back to leave a review. I so appreciate it!