Go Back
Waldorf Salad Recipe
Ben Carraoli

Waldorf Salad Recipe

I have to tell you — the first time I made this Waldorf salad, I was honestly surprised at how bright, crunchy, and satisfying it was. After trying it at a friend’s dinner party, I rushed home and recreated it with a creamy lemon-yogurt dressing.
Print Recipe Pin Recipe
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tart apples such as Honeycrisp or Granny Smith, peeled, cored, and chopped — Choose firm, crisp apples so they hold their shape and provide the best crunch.
  • 2 cups thinly sliced celery ribs plus celery leaves — Celery adds that signature refreshing crunch that makes Waldorf salad special.
  • 1 cup seedless grapes halved — Juicy grapes bring natural sweetness and balance the tart apples.
  • 1 cup toasted walnuts or pecans roughly chopped — Toasting the nuts enhances their flavor and gives a deeper, nuttier crunch.
  • 2/3 cup chopped fresh parsley plus extra for garnish — Fresh parsley brightens the salad and adds color.
  • 1/4 cup whole milk Greek yogurt — Adds creaminess with a slight tang and keeps the dressing lighter.
  • 2 tablespoons mayonnaise — Gives the classic richness associated with traditional Waldorf salad.
  • 1 tablespoon fresh lemon juice — Prevents apples from browning and adds fresh brightness.
  • 1 teaspoon honey — Balances the tart flavors with subtle sweetness.
  • 3/4 teaspoon sea salt and freshly ground black pepper — Essential for enhancing all the flavors.

Method
 

  1. Start by washing all your produce thoroughly. Chop the apples into bite-sized pieces, slice the celery thinly, and halve the grapes. Keeping the pieces uniform ensures every bite tastes balanced and looks appealing.
  2. Place walnuts or pecans in a dry skillet or oven and toast until lightly golden and fragrant. This step enhances their flavor and adds a richer crunch. Allow them to cool before adding to the salad.
  3. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, honey, salt, and pepper. Mix until smooth and creamy. The lemon adds brightness while the yogurt keeps the dressing fresh and slightly tangy.
  4. In a large bowl, add apples, grapes, celery, parsley, and toasted nuts. Pour the dressing over the mixture and gently fold everything together. Make sure all ingredients are evenly coated without crushing the fruit.
  5. You can serve the salad immediately, but I personally prefer chilling it for 20–30 minutes. This allows the flavors to blend beautifully. Garnish with extra parsley and celery leaves before serving.

Notes

  • I always toast the nuts — it makes a huge difference in flavor.
  • I like mixing one sweet apple with one tart apple for better balance.
  • I toss the apples in a little lemon juice right after cutting to prevent browning.
  • I chill the salad before serving because it tastes fresher and more refreshing.
  • I grind fresh black pepper on top just before serving for extra flavor.