This Waldorf Salad is the perfect mix of crisp apples, juicy grapes, celery, and walnuts tossed in a creamy mayo dressing with a touch of lemon. Fresh, crunchy, and ready in minutes!
Okay, let’s be real—Waldorf Salad has a bit of a “fancy hotel buffet” reputation, right? I used to think it was one of those old-school recipes my grandma would make when she wanted to impress dinner guests. Spoiler alert: it’s so much better than that.
The first time I made it, I was scrambling for a last-minute dish for Thanksgiving. You know that moment when you’re halfway through cooking, the turkey’s in the oven, potatoes are mashed, and you suddenly realize the entire meal is beige? Yeah, that was me.
I found some apples, grapes, and celery hanging out in the fridge, and suddenly remembered seeing a beautiful Waldorf Salad at a holiday dinner years ago. So, I tossed everything together with mayo and a squeeze of lemon—super last minute, no real plan—and served it.
And guess what? It was the first thing gone. My sister even asked, “Did you actually make this or…?” (I’ll take that as a win.)
Now? It’s my go-to when I want something fresh, fancy-ish, and fast.
Why You’ll Love This Waldorf Salad Recipe?
If you’re wondering, Why should I make this when I could just chop up some fruit?—trust me on this one.
- Ridiculously Easy: One bowl. No cooking. Done in 15 minutes.
- Perfect Balance: Sweet apples, crunchy celery, juicy grapes, and creamy dressing? Chef’s kiss.
- Impressively Simple: It looks fancy enough for a dinner party but takes no effort.
- Versatile: It works as a side dish, a light lunch, or even a potluck showstopper.
- Retro, But Cool Again: Waldorf Salad has that classic charm with a modern twist.
Ingredient Notes:
This is one of those recipes where every ingredient matters. Nothing fancy, just great combos:
- Mayonnaise: Classic full-fat mayo keeps it rich and creamy. Not a mayo fan? Try half mayo, half Greek yogurt for a tangy twist.
- Lemon Juice: Fresh is best! Not only does it add brightness, but it keeps the apples from browning too.
- Apples: I love using a mix of red and green apples—Granny Smith adds a tart bite, while Fuji brings sweetness.
- Grapes: Red grapes are my go-to for their juicy sweetness. Halve them if they’re large.
- Celery: The crunch is key here. Slice it thin for the perfect bite.
- Walnuts: Toast them for extra flavor (if you have time). Or swap them for pecans if you’re feeling wild.
- Lettuce Leaves (Optional): Serving it over lettuce makes it feel fancier, but no pressure.
Pro Tip: If you’re making this ahead, toss the apples in the lemon juice first—they’ll stay bright and crisp!
How To Make Waldorf Salad?
Seriously, you could memorize this recipe after making it once. It’s that easy.
- Mix the Dressing:
Grab your biggest mixing bowl and whisk together the mayo, lemon juice, salt, and pepper. Simple, right? But trust me, the lemon makes a huge difference. - Chop the Fruit & Veggies:
Core the apples and cut them into bite-sized chunks (peel on = less work). Halve the grapes if they’re big, slice the celery thin, and roughly chop the walnuts. - Toss It All Together:
Add the apples, grapes, celery, and walnuts into the bowl with the dressing. Gently toss everything together until it’s well coated—but don’t go overboard. You want the chunks to stay intact. - Chill Time:
Cover the bowl and pop it in the fridge for at least 30 minutes. The flavors get even better when they hang out together. - Serve & Enjoy:
Spoon the salad onto a bed of lettuce leaves or just dive in with a fork. Either way, it’s fresh, crunchy, and so good.
Storage Options:
Let’s be honest—Waldorf Salad never lasts long in my house, but if you do have leftovers:
Want To Save This Recipe?
- Fridge: Store in an airtight container for up to 2 days. (The apples may soften a bit, but the flavor will still be amazing.)
- Freezer: Nah, this salad isn’t freezer-friendly. Mayo and frozen apples? Hard pass.
- Pro Tip: If you’re meal prepping, keep the walnuts separate and add them right before serving so they stay crunchy.
Variations and Substitutions:
Want to mix things up? Waldorf Salad loves a good twist:
- Cheese It Up: Add crumbled blue cheese or feta for a tangy kick.
- Protein Boost: Toss in shredded rotisserie chicken to turn it into a light meal.
- Sweeter Touch: Add a handful of dried cranberries or raisins.
- Nut-Free: Swap the walnuts for pumpkin seeds or sunflower seeds.
- Lightened Up: Try half mayo, half Greek yogurt for a tangy, lighter dressing.
What to Serve with Waldorf Salad?
This salad fits in everywhere. Here’s what pairs best:
- Holiday Feasts:
- Roast Turkey
- Glazed Ham
- Beef Tenderloin
- Casual Potluck Dishes:
- Deviled Eggs
- Garlic Bread
- Veggie Platters
- Simple Lunch Ideas:
- Grilled Chicken
- Shrimp Skewers
- Quinoa Salad
Basically? If it tastes good, this salad works with it.
Frequently Asked Questions:
What’s the best apple variety for this recipe?
I love a mix of sweet and tart—Granny Smith and Fuji are my faves.
Can I use Greek yogurt instead of mayo?
Absolutely! Greek yogurt adds a nice tang and keeps it a bit lighter.
How do I keep the apples from browning?
Lemon juice is your best friend here—just toss the apples in it before mixing.
There you have it—my go-to Waldorf Salad. Fresh, crisp, creamy, and just the right balance of sweet and tangy. Whether you’re whipping it up for a holiday dinner, a summer picnic, or just because you’re craving something light and refreshing, this one’s a winner.
If you give it a try (and I really hope you do), drop a comment below! Did you add chicken? Try a cheese twist? I’d love to hear how you made it your own.
Now go grab those apples and let’s make some salad magic!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Waldorf Salad
Ingredients
- 7 tablespoons mayonnaise
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 1 red apple cored and roughly chopped
- 1 green apple cored and roughly chopped
- 1 cup red grapes whole or halved if large
- 1 cup celery thinly sliced
- ¾ cup walnuts roughly chopped
- Lettuce leaves for serving optional
Instructions
Prepare the Dressing:
- In a large mixing bowl, combine the mayonnaise, lemon juice, salt, and black pepper. Whisk until the dressing is smooth and well blended. The lemon juice adds brightness and helps balance the creaminess of the mayonnaise.
Chop and Prepare Ingredients:
- Core and roughly chop the red and green apples, leaving the skin on for added color and texture. Halve the grapes if they are large. Thinly slice the celery and roughly chop the walnuts.
Combine the Salad:
- Add the prepared apples, grapes, celery, and walnuts to the bowl containing the dressing. Gently toss all ingredients together until well coated, ensuring the fruit and nuts remain intact.
Chill the Salad:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This also enhances the crispness of the apples and celery while keeping the salad refreshing.
Serve:
- When ready to serve, present the salad over a bed of fresh lettuce leaves for an elegant presentation or serve as-is in a bowl. Enjoy chilled for the best texture and flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
