Ingredients
2 crisp apples (Honeycrisp or Granny Smith), diced
1 cup seedless grapes, halved
1 cup celery, thinly sliced
1/2 cup walnuts, toasted and chopped
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon honey (optional for sweetness)
Salt and black pepper to taste
4 cups butter lettuce or romaine (for serving)
Instructions
Toast the walnuts (optional but recommended).
Place walnuts in a dry skillet over medium heat and toast for 3–5 minutes until fragrant. Let cool.
Prepare the fruit and vegetables.
Dice the apples, halve the grapes, and slice the celery.
Make the dressing.
In a medium bowl, whisk together mayonnaise, lemon juice, honey (if using), salt, and pepper until smooth.
Combine the salad.
Add apples, grapes, celery, and walnuts to the dressing. Toss gently until evenly coated.
Serve.
Arrange lettuce leaves on plates and spoon the Waldorf salad over the top.
Notes
Cooking Tips
Use crisp apples: Firm varieties like Honeycrisp, Fuji, or Granny Smith provide the best crunch.
Prevent browning: Toss apples with lemon juice immediately after cutting to keep them fresh-looking.
Toast the walnuts: This step enhances flavor and adds a deeper nutty aroma.
Chill before serving: Letting the salad sit in the refrigerator for 30 minutes helps the flavors meld beautifully.
Variations
Yogurt Waldorf Salad
Substitute half or all of the mayonnaise with Greek yogurt for a lighter version.
Chicken Waldorf Salad
Add 1–2 cups diced cooked chicken to turn it into a hearty lunch salad.
Raisin or Cranberry Version
Mix in ¼ cup raisins or dried cranberries for extra sweetness.
Pecan Waldorf Salad
Swap walnuts for toasted pecans for a slightly richer flavor.
Apple Pear Waldorf Salad
Replace one apple with a diced ripe pear for a softer, sweeter twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional for toasting walnuts)
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 170mg
- Fat: 16g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g