Waldorf Salad Recipe
Make Waldorf Salad Recipe for a fresh, crunchy salad with toasted walnuts and creamy lemon dressing.
Ingredients
- 1/2 cup (60 g) walnut halves or pieces
- 1/4 cup (60 g) mayonnaise, chilled
- 1/4 cup (60 g) plain Greek yogurt (2% or whole milk), chilled
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- 1 teaspoon (5 ml) honey
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 3 medium crisp apples (about 24 oz / 680 g total), such as Gala, Honeycrisp, or Fuji, cored and cut into 1/2-inch (1.25 cm) dice, skin left on
- 1 teaspoon (5 ml) additional freshly squeezed lemon juice (for tossing apples)
- 1 cup (100 g) seedless red grapes, halved lengthwise
- 1/2 cup (50 g) thinly sliced celery (about 2 medium ribs), cut into 1/4-inch (0.5 cm) slices
- 2 tablespoons (15 g) finely chopped fresh flat-leaf parsley
- 4–6 leaves crisp lettuce (such as Bibb, Boston, or Romaine), washed and well dried, for serving
- Optional garnish: 2 tablespoons (20 g) additional toasted walnut pieces, roughly chopped
- Optional garnish: 2 tablespoons (20 g) thinly sliced celery leaves or extra chopped fresh parsley
Instructions
Step 1: Toast and cool the walnuts
Preheat the oven and spread the walnut halves or pieces in a single layer on a small baking sheet lined with parchment; toast until lightly golden and fragrant, then remove and let cool completely before breaking any large pieces into bite-size chunks. Work with care — toasted walnuts are fragrant and have a warm, slightly oily sheen when done, and cooling lets them firm up for a satisfying crunch.
Step 2: Whisk the creamy dressing
In a modern matte dove‑grey ceramic mixing bowl, whisk together chilled mayonnaise, Greek yogurt, freshly squeezed lemon juice, honey, fine sea salt, and freshly ground black pepper until totally smooth and creamy with no streaks; taste and adjust with a pinch more salt or a squeeze of lemon if needed. Keep the whisk resting in the bowl or leaning on the rim so the scene reads as actively used but tidy.
Step 3: Dice and protect the apples
Core and cut the crisp apples into uniform 1/2‑inch dice with the peel left on for color and texture, then place the cubes in the same dove‑grey mixing bowl and immediately drizzle the small splash of lemon juice, gently tossing so each cube is lightly coated and won’t brown. The apple dice should look crisp, slightly glossy from the lemon, with bright skin flecks.
Step 4: Assemble the apple mixture and dress it
Add halved red grapes, thinly sliced celery, the cooled toasted walnut pieces, and the finely chopped parsley to the bowl with the apples. Pour the prepared dressing over the fruit and vegetables and use a large spatula to fold everything together gently until every cube, grape, and celery slice is evenly coated in the creamy dressing — avoid overworking so the fruit stays intact and textured. Taste and adjust seasoning with a little more salt or pepper if desired.
Step 5: Chill, plate on lettuce, and garnish
Cover the bowl and chill for at least 30 minutes so the dressing thickens slightly and the flavors meld. When ready, arrange crisp washed lettuce leaves on a shallow oval serving platter, give the chilled Waldorf a gentle final stir, spoon it onto the lettuce bed, and finish with a scattering of additional chopped toasted walnuts and a few celery leaves or extra parsley for green punctuation. Serve well chilled.
Notes
- Reserve some toasted walnuts to add just before serving to keep crunch.
- Toss apple cubes immediately with lemon juice to prevent browning.
- Chill the salad for at least 30 minutes for the flavors to meld before serving.
- For a lighter version, use low-fat Greek yogurt and light mayonnaise.
- Avoid freezing; texture degrades significantly after thawing.