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Classic Waldorf Salad

A refreshing blend of crisp apples, celery, grapes, and toasted walnuts tossed in a creamy, tangy dressing—ready in minutes with no cooking required.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 2 large apples preferably a mix of Granny Smith and Honeycrisp, cored and diced
  • 4 celery stalks thinly sliced
  • 1 cup red grapes halved
  • 3/4 cup walnuts roughly chopped and toasted
  • 1/2 cup raisins golden or regular
Dressing
  • 1/2 cup full-fat mayonnaise
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Heat a dry skillet over medium heat, add the chopped walnuts, and toast for 3–4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool.
  2. Core and dice the apples into 1/2-inch pieces and place them in a large mixing bowl.
  3. Add the sliced celery, halved grapes, and raisins to the bowl with the apples.
  4. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, honey, salt, and black pepper until smooth.
  5. Pour the dressing over the apple mixture and gently fold with a rubber spatula until all ingredients are evenly coated.
  6. Fold in the cooled toasted walnuts, reserving about 2 tablespoons for garnish.
  7. Cover the bowl and refrigerate the salad for at least 15 minutes to allow flavors to meld.
  8. Before serving, transfer the salad to a serving dish and sprinkle with the reserved walnuts for extra crunch.

Notes

For maximum crunch, toast extra walnuts and store them separately, adding just before serving. The salad keeps well in an airtight container in the refrigerator for up to 3 days.