This Waldorf salad is loaded with apples, grapes, celery and walnuts all tossed in a light creamy dressing. It’s crisp, sweet and perfect served as an appetizer or side salad.
As a salad lover, I’m always intrigued by classic salads that show up on holiday tables and restaurant menus year after year — like ambrosia salad, watergate salad and Waldorf salad. My mom made watergate salad for the holidays (check out my healthy watergate salad), but I didn’t grow up with Waldorf salad.
After discovering it a few years ago, I started making and loving it! I’ve shared a chicken Waldorf salad before, but here’s the classic, meat-free version with crisp apples, celery, and a mix of savory, sweet and crunchy flavors. It’s a simple, tasty addition to any holiday spread!
Why You’ll Love This Recipe
- Light & refreshing – This salad is the perfect mix of juicy apples, crisp celery and crunchy walnuts. It’s one of those dishes that feels light, but still satisfying!
- Super versatile – You can enjoy it on its own, serve it over a bed of lettuce, or use it as a filling for lettuce wraps. It’s perfect for lunch or a quick side dish.
- Easy – This salad comes together in about 15 minutes! All you have to do is toast, chop and combine.
Ingredients Needed
- 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.
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!
- Sweeten it up: For a sweeter version, add 1 teaspoon of maple syrup or honey to the mixture.
- 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 Classic Salads to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
-
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.
- 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.
Serving: 1/4 of recipe | Calories: 224kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 318mg | Fiber: 5g | Sugar: 23g
Nutrition information is automatically calculated, so should only be used as an approximation.
