I love this Waldorf Salad because it’s so quick to make yet feels so special. The combination of sweet fruit, crunchy vegetables, and creamy dressing makes every bite exciting. It’s the perfect side dish for a roast, a barbecue, or even as a light lunch on its own. The toasted walnuts add a nutty depth that complements the fresh, zesty flavors perfectly, and I can prepare it in advance—making it ideal for easy entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
75 g Walnuts, very roughly chopped 3 Apples, see notes 1/2 Lemon, juice only 200 g Red grapes, halved 2 Celery sticks, sliced into 1 cm pieces 50 g Greek yoghurt 50 g Mayonnaise Sea salt, to taste
Directions
I start by toasting the walnuts in a small frying pan over low heat for about 5–6 minutes, just until they begin to color and smell nutty. I set them aside to cool.
I core and chop the apples into 2 cm cubes, then place them in a large bowl.
I add the lemon juice to the apples and toss them gently to coat—this helps prevent browning and adds a lovely tang.
I add the halved grapes, sliced celery, Greek yoghurt, and mayonnaise to the bowl.
I stir everything together until all the ingredients are well coated in the dressing.
I add the toasted walnuts and fold them through the salad.
I taste and adjust the seasoning with sea salt or an extra squeeze of lemon juice if needed.
I garnish with a few extra walnuts on top just before serving.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prepare and can be ready to serve straight away or chilled for up to an hour before eating. It’s perfect as a side dish or a light, refreshing meal.
Variations
I like to change up this salad depending on the season or what I have at home. Sometimes I use green grapes for a sharper flavor or swap the walnuts for pecans. For extra texture, I add a handful of mixed greens or finely shredded red cabbage. When I want a slightly richer version, I add a few chunks of blue cheese or crumble feta over the top. If I’m looking for a lighter dressing, I use only Greek yoghurt and skip the mayonnaise.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 2 days. Since the dressing can soften the apples and celery, I usually store the chopped ingredients separately from the dressing and combine them just before serving. I don’t recommend freezing this salad—it’s best enjoyed fresh and crisp.
FAQs
Can I make this salad ahead of time?
Yes, I can prepare the components a few hours ahead and mix them with the dressing just before serving to keep it crisp.
What kind of apples work best?
I prefer Granny Smith for their tartness and crunch, but Honeycrisp or Pink Lady apples are great too.
Can I use low-fat yoghurt or mayo?
Yes, I can use lighter versions if I want to reduce the fat content—it still tastes delicious.
Can I make this salad vegan?
Absolutely. I just use vegan mayonnaise and dairy-free yoghurt instead of the regular ones.
How do I stop the apples from turning brown?
Coating them in lemon juice immediately after chopping keeps them fresh and bright.
Can I add protein to make it a main meal?
Yes, I sometimes add grilled chicken, tofu, or chickpeas to turn it into a hearty salad.
What other nuts can I use?
Pecans, almonds, or hazelnuts all work beautifully in place of walnuts.
Can I use green grapes instead of red?
Yes, green grapes give a slightly more tart flavor that’s just as good.
How long will it stay fresh?
It stays fresh for about 1–2 days in the fridge, though it’s best eaten the same day for the crunchiest texture.
Can I serve it chilled?
Yes, I love it lightly chilled—it’s especially refreshing in warm weather.
Conclusion
This Waldorf Salad is one of my favorite go-to recipes when I want something fresh, colorful, and full of texture. The combination of sweet, crisp, creamy, and nutty makes it completely satisfying and endlessly adaptable. Whether I serve it as a light lunch or a side dish for a special meal, it’s always a crowd-pleaser and proof that simple ingredients can make something truly delicious.
This Waldorf Salad is a quick and easy classic featuring crisp apples, juicy grapes, crunchy celery, and toasted walnuts, all tossed in a creamy, tangy dressing. It’s refreshing, flavorful, and perfect as a light lunch or elegant side dish.
Ingredients
75 g Walnuts, roughly chopped
3 Apples, cored and chopped into 2 cm cubes
1/2 Lemon, juice only
200 g Red grapes, halved
2 Celery sticks, sliced into 1 cm pieces
50 g Greek yoghurt
50 g Mayonnaise
Sea salt, to taste
Instructions
Toast the walnuts in a small frying pan over low heat for 5–6 minutes, until golden and fragrant. Set aside to cool.
Core and chop the apples into 2 cm cubes, then place them in a large mixing bowl.
Add the lemon juice to the apples and toss to coat to prevent browning.
Add the halved grapes, sliced celery, Greek yoghurt, and mayonnaise to the bowl.
Mix everything together until well coated in the dressing.
Fold in the toasted walnuts, reserving a few for garnish.
Season with sea salt and adjust with more lemon juice if desired.
Garnish with extra walnuts and serve immediately or chill before serving.
Notes
Use crisp apples like Granny Smith, Pink Lady, or Honeycrisp for the best flavor and texture.
Swap walnuts for pecans, almonds, or hazelnuts if preferred.
Add blue cheese, feta, or mixed greens for a richer, more colorful salad.
For a lighter version, use only Greek yoghurt instead of yoghurt and mayonnaise.
Keep chopped ingredients and dressing separate if preparing in advance; combine just before serving.
