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Waldorf Salad is a classic fruit and nut salad with crisp apples, juicy grapes, celery, and walnuts tossed in a creamy mayonnaise dressing. It’s a quick, no-cook side dish for Thanksgiving, Christmas, potlucks, or any dinner that could use something fresh and crunchy.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This has always been a family favorite since I can remember. My mother made this at many family events and I continue the tradition today.” – Karen
“Just like my grandma used to make!! Simple and delicious!!” – Leslie
“Yum, this was even a hit with my kids, love all the fruit in it!” – Jen
A Family Favorite for Years
I first tried Waldorf Salad at my mother-in-law’s house in the early 1990s. She was an excellent cook, and this salad was a side dish at many of her meals. I loved the combination of sweet fruit, crisp celery, and crunchy walnuts.
It’s become one of my go-to salads for potlucks and holiday dinners. I especially like having something fresh alongside all the richer Thanksgiving dishes. It’s simple to put together, and the classic dressing lets the fruit speak for itself.
🩷 Echo
Table of Contents
What is Waldorf Salad?
Waldorf Salad is a chilled apple and celery salad that takes its name from the Waldorf Hotel in New York City. It dates back to the 1890s and is associated with Oscar Tschirky, who worked at the hotel. The original version had just apples, celery, and mayonnaise. Walnuts and grapes were added later and are now familiar ingredients in a classic Waldorf Salad.
Traditionally, it’s served on lettuce leaves, but you can also put a big bowl on the table and let everyone help themselves.
Ingredients You’ll Need
- Apples: Use a mix of tart Granny Smith apples and sweet, crisp Fuji, Gala, or Pink Lady apples. Leave the peels on for color and crunch.
- Lemon juice: Toss it with the chopped apples right away to help prevent browning.
- Red grapes: Seedless grapes are easiest to eat. Cut them in half so they mix evenly with the apples.
- Celery: Chop it into small pieces so there’s some crunch in every bite.
- Walnuts: Halve or roughly chop larger pieces. Toasting them first is optional.
- Mayonnaise: Plain mayonnaise gives this salad its classic creamy dressing. The recipe card also includes plain yogurt as an alternative.
- Green leaf lettuce: Spoon the salad onto leaves or use mixed greens. Both make a nice base for individual servings.
Waldorf Salad Dressing
The traditional Waldorf Salad dressing is simply mayonnaise. There’s no need to mix up a separate sauce. Once the apples have been tossed with lemon juice, fold the mayonnaise into the fruit, celery, and walnuts until everything is coated. You want it creamy, but the fruit should still be the star.
Ingredient Additions and Substitutions
- Pecans: Substitute pecans for walnuts if you prefer. They’re also delicious in our Nuts About Berries Salad.
- Without nuts: You can leave out the walnuts. If you’re cooking for someone with a nut allergy, also avoid cross-contact from other ingredients and utensils.
- Yogurt or Miracle Whip: Plain yogurt or Greek yogurt will give the dressing a tangier flavor. Miracle Whip will make it a little sweeter.
- Sweeter dressing: Mix a little honey or sugar into the mayonnaise if you prefer more sweetness. Taste the fruit first, since the apples and grapes are already sweet.
- Dried fruit or mini marshmallows: Raisins, dried cranberries, or a few mini marshmallows make a sweeter variation. Readers have shared some of these additions in the comments.
- Cooked chicken: Stir in chilled, diced cooked chicken or rotisserie chicken to turn the salad into a simple lunch.
How to Make Waldorf Salad
- Prepare the apples. Wash, core, and dice the apples into bite-size pieces. Put them in a large bowl and toss right away with lemon juice to help prevent browning.
- Add the other ingredients. Halve the grapes, chop the celery, and cut any large walnut pieces in half. Add them to the apples.
- Stir in the dressing. Fold in the mayonnaise (or plain yogurt) until the apples, grapes, celery, and walnuts are lightly coated. Mix gently so the fruit keeps its shape.
- Chill and serve. Refrigerate until you’re ready to eat. If time allows, chilling for about 30 minutes helps the salad taste especially refreshing. Serve in a large bowl or over lettuce leaves.
Recipe Tips
- Choose firm apples that still have a good crunch. Softer or overripe apples won’t hold their texture as well in the dressing.
- Dry the celery and grapes after rinsing them. Extra water can thin the mayonnaise dressing.
- Cut the fruit into bite-size pieces. It’s easier to serve, especially if you’re taking the salad to a potluck.
- Toast the walnuts if you want a stronger nutty flavor. Let them cool completely before adding them to the salad.
- Keep the walnuts separate until serving if you’re making the salad ahead. They stay crisper that way.
- Keep the salad cold on a buffet table. A bowl set over ice works well for longer gatherings.
Make Ahead and Storage
Make ahead: This salad is best the day you make it. You can wash the grapes and chop the celery a day ahead, then refrigerate them in separate covered containers. Measure the walnuts and keep them covered separately. Leave the apples whole until closer to serving so they don’t brown. You can assemble the salad a few hours early, refrigerate it, and add the walnuts just before serving for the best crunch.
Storing: Refrigerate leftovers in an airtight container for up to 2 days. The apples and celery gradually lose their crunch, and the dressing can become a little watery. Give it a gentle stir before serving.
Freezing: Freezing isn’t recommended. The apples and celery become soft, and the creamy dressing doesn’t thaw well.
Pairing Ideas
For Thanksgiving, serve this salad with How to Cook a Turkey, Turkey Gravy, and Homemade Dinner Rolls, then finish with Pumpkin Pie. It’s also a great side for Crockpot Spiral Ham at Christmas or Grilled Balsamic Chicken for an easy dinner.
More Salad Recipes You’ll Love
If you make this Waldorf Salad, I’d love to hear how it turned out. Leave a comment and a star rating below! 💛
Waldorf Salad Recipe
Video
Ingredients
- 3 Fuji, Gala, or Pink Lady apples
- 3 Granny Smith apples
- 1 tablespoon lemon juice
- 1 cup chopped celery, (about 3 ribs)
- 2 cups red grapes
- 1 cup walnuts
- ¾ cup mayonnaise , or plain yogurt
- 3 cups green leaf lettuce , or mixed greens
Instructions
- Wash, core, and dice all 6 apples into bite-size pieces. Place in a large bowl and immediately toss with the lemon juice. Wash and halve the grapes, chop the celery, and halve any large walnut pieces.
- Add the grapes, celery, and walnuts to the apples. Stir in the mayonnaise or plain yogurt until everything is evenly coated.
- Cover and refrigerate until ready to serve. If time allows, chill for about 30 minutes before serving.
- Serve over green leaf lettuce or mixed greens.
Notes
- Use both sweet and tart apples for the best flavor and crunch.
- For a sweeter dressing, mix 2 teaspoons sugar or 1 teaspoon honey into the mayonnaise before adding it to the salad.
- If making ahead, add walnuts closer to serving time for the crispest texture.
- Refrigerate leftovers for up to 2 days. Freezing isn’t recommended.
- For gluten-free servings, check the labels on the mayonnaise or yogurt and any optional add-ins. If avoiding nuts, check for cross-contact.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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same recipe i used to have in the 60s. but i added raisins & mini marsh mellows. yummy
Yum, I will have to try those additions.
How many does 1x, 2x and 3x serve?
This serves 12 for 1 batch so 12, 24, and 36 servings. Hope this helps!
This has always been a family favorite since I can remember. My mother made this at many family events and I continue the tradition today.
So so delicious but I had to split the recipe in half and omit the walnuts in one half because my daughter’s boyfriend is allergic to nuts. To my surprise all of the kids loved it.