Waldorf Salad

Classic Waldorf salad with crisp apples, celery, grapes and toasted walnuts tossed in a creamy lemon-yogurt dressing — a bright, crunchy side or light lunch.

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Course: Salad

Cuisine: American

Keyword: Waldorf, Waldorf salad, apple salad, celery, walnuts, grapes, creamy dressing, light lunch

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: servings

Calories: 320kcal

Ingredients

2 medium crisp apples e.g., Granny Smith or Honeycrisp, cored and diced or sliced
2 cups seedless grapes halved
2 large celery stalks thinly sliced
3/4 cup walnuts lightly toasted and roughly chopped
1/2 cup mayonnaise or Greek yogurt for lighter
2 tbsp plain yogurt or sour cream
1 tbsp lemon juice
1 tsp honey or maple syrup optional
Salt and freshly ground black pepper to taste
Lettuce leaves or mixed greens for serving optional

Instructions

Core and dice or thinly slice the apples; toss immediately with lemon juice to prevent browning.
Wash and halve the grapes; pat dry.
Trim and thinly slice celery on a diagonal for better texture.
Lightly toast walnuts in a dry skillet over medium heat for 2–3 minutes until fragrant; cool and chop.
In a bowl, whisk together mayonnaise, yogurt (or sour cream), honey, salt and pepper until smooth.
Taste and adjust acidity with a little extra lemon or sweetness with honey.
Combine apples, grapes, celery and most walnuts in a large mixing bowl.
Pour the dressing over the fruit and vegetables and toss gently to coat evenly.
Reserve a few walnut pieces and a few apple slices for garnish; chill the salad 10–15 minutes if desired.
Before serving, toss again and sprinkle reserved walnuts and apple slices on top.

Nutrition