Waldorf Salad Recipe – Best Fresh Apples, Grapes & Walnuts Mix

Name: Waldorf Salad Recipe – Best Fresh Apples, Grapes & Walnuts Mix
Prep time: 10 min
Cook time: 3 min
Total time: 15 min
Cuisine: American
Ingredients: 2 medium apples (Honeycrisp, Fuji, Gala, or Pink Lady; about 10 oz total); 1 cup red seedless grapes, halved or quartered (about 5 oz); 2 celery stalks, diced (about 2.5 oz); 1/2 cup walnuts, toasted and roughly chopped (about 2 oz); 1/4 cup mayonnaise (full-fat preferred); 1/4 cup plain Greek yogurt (full-fat or 2%); 1 tablespoon fresh lemon juice; Pinch of salt; Pinch of black pepper; Optional: handful of dried cranberries; Optional: chopped parsley for garnish; Optional: sprinkle of blue cheese

Posted on January 13, 2026

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I used to side-eye any salad with apples in it. Fruit in my lunch? No thanks. But then, one late summer afternoon, my aunt plopped down a bowl of classic Waldorf salad at a picnic—crisp apples, juicy grapes, toasted walnuts, and just enough creamy dressing to hold it together. Let’s just say I went in skeptical and came out a convert. The crunch, the freshness, the way the sweet and savory play off each other—it’s kind of magical.

This Waldorf salad recipe isn’t just another bowl of greens. It’s the one I make when apples are perfectly crisp, grapes are sweet, and I want something that feels retro in the best way. I’ve tested different apples, swapped in yogurt for the dressing, toasted the walnuts (always toast your nuts!), and fussed over the ratios until it was exactly right. If you’ve never tried making a Waldorf salad at home—or you think you don’t like fruit in salad—give this a go. You might be surprised.

Real talk: I’ve made this Waldorf salad recipe for everything from Thanksgiving to random Tuesday lunches, and it never lasts long. There’s just something about that crunchy-creamy combo that gets people reaching for seconds. I mean, how many salads can say that?

Why You’ll Love This Waldorf Salad Recipe

Okay, confession: I make this salad way more than I probably should. But here’s why it’s a forever favorite in my kitchen:

All about that crunch: Apples and celery give it that satisfying snap. I use Honeycrisp apples because they don’t turn mushy, and they’re sweet but not too sweet.
Sweet grapes in every bite: Red or green grapes work, but I lean red for color. Halved grapes mean you don’t get big mouthfuls—trust me, it’s worth the extra minute to slice them.
Toasted walnuts = next-level flavor: I toast them in a dry pan for a couple minutes. The difference is wild—nutty, rich, and not at all bitter.
Creamy-yet-light dressing: I use half mayo, half Greek yogurt. It’s not heavy, and the tang balances the fruit so it’s not dessert-for-lunch.
Ready in 15 minutes: I’ve made this with toddlers underfoot and still pulled it off. It’s basically foolproof.
Make-ahead friendly: The flavors get better as they mingle. I’ve made it a day ahead for parties and it’s still fresh (just hold the walnuts till serving).
Looks gorgeous on a platter: The colors pop—perfect for your next Pinterest-inspired brunch spread.

Honestly, it’s the salad I reach for when I want something bright, refreshing, and just a little bit fancy. You know, the kind of thing that makes you feel like you’ve got your life together (even if you’re eating it in sweatpants).

What Ingredients You’ll Need for Classic Waldorf Salad

Here’s what I love about this Waldorf salad recipe: you don’t need anything wild or expensive. Just fresh fruit, crunchy nuts, and a few pantry staples. I’ll break down each ingredient and why it matters (plus a few swaps I’ve tested the hard way).

Apples (2 medium, about 300g) – Honeycrisp are my favorite (crisp, juicy, not too tart), but Fuji, Gala, or Pink Lady work too. Granny Smith is good if you want more tang. Peel if you want, but I leave the skin on for color and crunch.
Grapes (1 cup, about 150g) – Red seedless look prettiest, but green are fine. Halve or quarter them so you don’t get giant grape bombs in your salad.
Celery (2 stalks, about 75g) – Dice small. It gives a fresh, slightly bitter crunch that balances the sweetness.
Walnuts (½ cup, about 60g) – Toast in a dry pan for 3-4 minutes. It makes all the difference. I’ve tried pecans and they work, but walnuts are classic and have that earthy bite.
Mayonnaise (¼ cup, 60g) – I use full-fat. Hellmann’s or Duke’s are my go-tos. If you’re weird about mayo, see below for yogurt swaps.
Greek yogurt (¼ cup, 60g) – Plain, full-fat or 2%. Adds some tang and keeps the dressing light. You can go all-yogurt if you’re feeling healthy.
Lemon juice (1 tablespoon, 15ml) – Fresh is best. Prevents apples from browning and brightens the whole salad. I’ve tried bottled—meh, fresh is worth it.
Salt & pepper (just a pinch) – Don’t skip! The salt wakes up the flavors. I add a grind of black pepper for a little kick.
Optional extras: A handful of dried cranberries (for extra sweetness), chopped parsley for color, or a sprinkle of blue cheese if you want to get wild.

Ingredient stories: The first time I made this, I used low-fat mayo. Don’t bother—full-fat tastes better and the texture is creamier. Also, I’ve subbed sunflower seeds for walnuts once when a friend was allergic. Still good, but walnuts win. Oh, and don’t even try this with mealy apples. Fresh and crisp is non-negotiable.

Quick shopping tip: If your apples aren’t super fresh, toss the cut pieces in lemon juice right away—keeps them looking pretty for your Instagram shot.

Equipment Needed for Waldorf Salad

You don’t need a fancy kitchen for this Waldorf salad recipe. If you’ve got a cutting board and a knife, you’re basically set. Here’s what I actually use:

Large mixing bowl – I use my glass bowl so I can see all the pretty colors.
Sharp knife – For slicing apples, grapes, and celery. The sharper, the less bruising.
Cutting board – Big enough so your apples don’t roll off. I use wood (just feels nicer).
Measuring cups/spoons – For the dressing, but honestly, I eyeball the yogurt and mayo most days.
Small skillet or pan – For toasting walnuts. Just a minute or two makes them fragrant.
Serving platter or bowl – If you want it Pinterest-ready, go for a wide, shallow bowl.

No blender, no mixer, no special gadgets. You could probably make this in a dorm room with a paring knife. I’ve done it at a campsite (just skip the toasting step and you’re golden).

Personal tip: If you want uniform apple cubes, use an apple corer/slicer. I don’t bother, but my mom swears by it.

How to Make Waldorf Salad: Step-by-Step

Alright, let’s make this Waldorf salad recipe together. I’m walking you through every step, just like I would if you were hanging out in my kitchen.

Prep the apples (5 minutes)
Wash, core, and dice the apples into bite-sized chunks (about 1cm cubes). If you’re fast, leave the skin on for color. Toss immediately with lemon juice in your mixing bowl so they don’t brown.
Slice the grapes (2 minutes)
Halve or quarter your grapes and add them to the bowl. This way, the salad is easier to eat and you get grape in every bite.
Dice the celery (1 minute)
Cut the celery into thin slices or small dice. Add to the bowl.
Toast the walnuts (3 minutes)
Place walnuts in a dry pan over medium heat. Stir for 2-3 minutes until fragrant and lightly golden. Don’t walk away—they burn fast (learned this the hard way). Let cool, then chop roughly and add to the bowl.
Mix the dressing (2 minutes)
In a small bowl, stir together mayonnaise, Greek yogurt, a pinch of salt and pepper. Taste and adjust—if you want tangier, add more yogurt; creamier, add more mayo.
Combine everything (2 minutes)
Pour the dressing over the fruit and veg. Gently toss with a spatula until everything is coated. Go slow—overmixing bruises the apples.
Chill or serve
You can eat it right away, but I like to chill it for 30 minutes if I have time. The flavors meld and it gets even tastier.

Visual cues: The salad should look colorful and glossy, not gloppy. If it looks soupy, add more apples or celery. If it’s dry, a spoonful of yogurt fixes it.

Troubleshooting: If your apples go brown, you either skipped the lemon juice or waited too long to mix. If the salad seems bland, add a pinch more salt or a squeeze of lemon. You want bright, bold flavors.

At this point, you’re about 15 minutes in and ready to eat. The hardest part is not snacking on the walnuts before they make it to the bowl.

My Best Waldorf Salad Tips & Techniques

Okay, here’s where I spill all the secrets from making Waldorf salad way too many times:

Toast your walnuts: I know I already said it, but seriously, it’s a game changer. Raw walnuts taste flat. Toasted walnuts are nutty, crunchy, and way less bitter.
Always use lemon juice: It’s not just about keeping apples bright. It ties all the flavors together and makes the fruit pop.
Go easy on the dressing: Start with half, toss, then add more if you need. Overdressing drowns the crunch.
Chop everything evenly: Similar-sized pieces mean every forkful is balanced. Plus, it just looks prettier.
Chill before serving: Even 15 minutes in the fridge mellows the flavors and makes the salad super refreshing.
Add walnuts last if making ahead: They’ll stay crunchy instead of soggy.

Common mistakes? Too much dressing (been there), not enough salt, walnuts that taste burnt because I walked away for “just a second.” Learn from my kitchen fails!

Pro tip: If you want a lighter version, swap all the mayo for Greek yogurt. Or add chopped parsley for a fresh herbal note. And don’t be afraid to riff—this salad is super forgiving.

Ways to Mix Up Your Waldorf Salad

Once you’ve mastered the classic Waldorf salad recipe, it’s crazy easy to switch things up. Here are some variations I’ve actually tried (and loved):

Chicken Waldorf Salad: Add 1 cup cooked, shredded chicken for a full meal. I do this with rotisserie chicken for quick lunches.
Berry Waldorf: Toss in ½ cup blueberries or strawberries for extra color and sweetness. This version wins at summer picnics.
Vegan Waldorf: Use vegan mayo and swap Greek yogurt for coconut yogurt. Still creamy, still delicious.
Nut-Free Waldorf: Sub toasted pumpkin seeds or sunflower seeds for walnuts if allergies are an issue.
Low-Cal Waldorf: Use all Greek yogurt, skip the mayo. Add extra celery and apples for bulk without calories.
Spiced Waldorf: Add a pinch of cinnamon or a dash of curry powder to the dressing. I know it sounds weird, but it’s surprisingly good.
Fancy Waldorf: Sprinkle crumbled blue cheese or goat cheese on top. Perfect for dinner parties.

Flavor add-ins I’ve tried: chopped dried apricots (chewy sweetness), pomegranate seeds for crunch, even a handful of arugula for peppery bite. The base Waldorf salad recipe is flexible—don’t be afraid to experiment!

Serving Ideas & Storage

How to Serve Waldorf Salad

Classic style: Pile into a wide bowl and garnish with extra walnuts and parsley. Looks pretty and rustic.
Brunch platter: Spread on a tray lined with butter lettuce leaves for a Pinterest-worthy look.
As a side: Perfect with roasted chicken or turkey. I serve this every Thanksgiving and it always gets compliments.
Lunch main: Spoon over baby spinach or arugula and top with grilled chicken. It’s a full meal.
Appetizer cups: Scoop into endive leaves or small glasses for individual servings—cute for parties.

Pro tip: For extra crunch, sprinkle walnuts on top just before serving. If you want it extra fancy, drizzle a little honey over the finished salad.

Storing Waldorf Salad

Room temperature: Fine for about 2 hours at a party, but longer than that and the apples get soft.
Refrigerator: Airtight container for up to 3 days. It actually gets more flavorful as it sits, but add walnuts fresh so they don’t get soggy.
Freezer: Honestly? Don’t freeze this. The fruit texture goes weird. If you must, freeze just the chicken (if using), then toss fresh when ready.
Reheating: Not really needed—it’s best cold or at room temp. If it gets watery, just stir and drain off excess liquid.

Pro tip: If you have leftovers getting soft, spoon onto toast for an easy snack, or wrap in a tortilla with greens for a quick Waldorf wrap.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about eating this Waldorf salad recipe:

Per Serving (about 1 cup)	Amount
Calories	~180
Protein	4g
Carbs	22g
Fat	9g
Fiber	3g

Good fats from walnuts – Heart-healthy, plus they help you feel full.
Vitamin C from apples & grapes – Immune boost and skin health.
Probiotics if you use Greek yogurt – Great for digestion.
Natural sugars – No weird syrups or added sweeteners.
Lots of fiber – Thanks to fruit and celery.

Personal note: I make this salad when I want to eat something fresh that doesn’t feel like “diet food.” It’s filling, colorful, and way better than a sad desk lunch. Plus, you can tweak it for allergies or diet goals (see variations above).

Honest take: Sure, there’s mayo, but it’s a small amount and you’re getting way more fruit and veg than in most creamy salads.

Final Thoughts

So that’s my go-to Waldorf salad recipe—crisp apples, sweet grapes, crunchy walnuts, and a creamy dressing that’s just tangy enough. I know I’ve gone on (and on), but when you find a salad this good, you want to share it with everyone. It’s my secret weapon for potlucks and family dinners, and it never disappoints.

I hope you love it as much as my family does. Make it your own—switch up the fruits, add chicken, go dairy-free. The base is foolproof, and the variations are endless. Every time I make this, someone asks for the recipe. Now you have it!

If you try it, drop a comment below and let me know how it turned out. Seriously, I love seeing what you come up with. Snap a picture and tag me on Instagram @yourhandle—honestly, your salads always look prettier than mine. Got questions? Ask away—I check comments every day and am always happy to help troubleshoot.

Happy salad-making! Hope your kitchen smells like fresh apples and toasted walnuts right now.

FAQs – Waldorf Salad Recipe

Q: Can I use yogurt instead of mayonnaise?

A: Absolutely! I’ve done all-yogurt versions and they’re lighter but still creamy. Just make sure it’s plain Greek yogurt (not flavored). The tang is nice, but you might miss a bit of richness.

Q: How do I keep my apples from browning?

A: Toss them in lemon juice immediately after chopping. I do this right in the bowl so they’re coated. It keeps them looking fresh for hours—even overnight if you need to make ahead.

Q: Can I make Waldorf salad ahead of time?

A: Yes! I often make it the night before for parties. Just hold off on adding walnuts until you’re ready to serve—otherwise they get soft. The rest actually tastes better after chilling.

Q: What apples work best?

A: Honeycrisp is my favorite for Waldorf salad—crisp, sweet, and holds texture. Fuji and Gala are good too. Granny Smith is tart if you want a bit more zing. Just avoid mealy apples (Red Delicious is a no-go).

Q: Can I add chicken to make it a meal?

A: Totally! I add shredded rotisserie chicken all the time for lunch. Just fold in 1 cup cooked chicken with the other ingredients. It’s hearty and still tastes fresh.

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