Bright, crisp, and creamy, this classic waldorf salad tosses together fresh apples, grapes, celery, and toasted nuts in a tangy blend of mayonnaise, sour cream, lemon juice, and honey.
A spoonful takes you straight to brunch mode, with juicy crunch and a silky dressing that’s just sweet enough. It’s retro in the best way.
There’s something about a bowl of Waldorf salad that feels like a little edible time machine. It’s delightfully old-school in all the right ways, but still hits every craving we’ve got today: fresh, crunchy, creamy, sweet, tangy… you get the idea. Whether you’re making it for a light lunch, a picnic spread, or just using up those apples before they go all soft and sad, this stuff earns its place at the table.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Classic Waldorf Salad
This one doesn’t need much of a sales pitch, honestly. But if you’re on the fence, here’s what pushes it right into “just go make it” territory.
- Ridiculously simple to make: You just whisk stuff in a bowl, chop some fruit, and mix it all. Hardly feels like “cooking.”
- Creamy, crunchy, juicy contrast heaven: Every bite hits a different texture note, like a little salad symphony.
- Flexible enough for all tastes: Sweet tooth? Add more grapes. Prefer tangy? More lemon. It’s your salad, not mine.
- Looks way fancier than it is: Somehow, a plate of waldorf salad in a lettuce cup vibes like it came from a country club brunch buffet.
- Plays well with others: Makes a perfect sidekick for chicken, fish, or sandwiches. Picnic MVP status, just sayin’.
Ingredient Notes
Not a long list, and most of it’s probably hanging around your kitchen already. Here’s the good stuff, plus a few tips.
- Mayonnaise: It brings the creaminess. Go for full-fat for the best texture, but light works too if that’s your vibe.
- Sour cream or Greek yogurt: Either adds tang and smoothness. Greek yogurt is a great swap if you like things a bit lighter.
- Honey: Just a drizzle sweetens the deal (and balances out the lemon).
- Lemon juice: Brightens the whole thing and keeps those apples from turning sad and brown.
- Salt and black pepper: Don’t skip them; they make all those sweet and tart notes really pop.
- Tart green apple (Granny Smith): Adds sharp crunch and keeps things from going too sweet.
- Sweet red apple (like Honeycrisp): Juicy and mellow. This one brings the friendly apple flavor.
- Celery: Adds that unmistakable Waldorf crunch. Don’t skimp here—it’s not just filler.
- Red grapes, halved: Juicy pockets of sweetness. Seedless, unless you enjoy secrets in your salad.
- Toasted walnuts or pecans: Toast ’em for extra flavor. I usually throw them in a dry pan for a few minutes until they smell amazing.
- Lettuce leaves (optional): Totally up to you. They make a pretty bed for serving, but the salad stands just fine alone.
How To Make This Classic Waldorf Salad
This is one of those recipes where the “hardest” part is not eating all the chopped apples before they hit the bowl. Let’s do it.
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Whisk the dressing together: In a good-sized bowl, mix the mayo, sour cream (or Greek yogurt), honey, lemon juice, salt, and pepper. Use a whisk so it gets nice and smooth. Taste it now. Does it make your eyebrows do the happy jump? Good.
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Prep the produce: Dice your apples (leave the peels on for color and texture, trust me), slice your grapes, and chop the celery. You want everything bite-sized and friendly.
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Toss it all together: Add the apples, grapes, celery, and nuts right into the bowl with the dressing. Stir gently but confidently until everything’s evenly coated.
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Chill time: Cover the bowl and stick it in the fridge for at least an hour. This gives everything a chance to mingle and marinate.
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Serve and garnish: If you’re feeling fancy, spoon it over lettuce leaves and sprinkle with extra toasted nuts. If not, just grab a fork and go for it. No judgment.
Storage Options
Alright, so let’s talk leftovers—assuming you have any. This salad actually holds up surprisingly well in the fridge, which is rare for something so fruit-forward. Stored in an airtight container, it’ll keep for about 2–3 days. The apples might soften a little, but the celery and nuts should stay decently crisp if it’s not too sloshy. Just give it a quick stir before serving again.
Freezer? Hard pass. This isn’t the kind of dish that appreciates a frosty nap. The texture of apples and celery after thawing is… not what we’re going for.
As for serving it again, I’d skip trying to reheat it. It’s a cold salad after all. If you’re pairing it with a warmer main, like this baked Caesar chicken, just pull the salad out a few minutes ahead so it’s not fridge-chilly.
Variations and Substitutions
This salad leaves plenty of room to swap, tweak, and adjust based on what you’ve got—or what your taste buds demand.
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Greek yogurt instead of sour cream: If you want a lighter, slightly tangier dressing, Greek yogurt works great as a total swap or half-and-half with mayo.
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Different apples: Don’t stress if you don’t have Granny Smith or Honeycrisp. Any firm apple will do. Just balance sweet with a bit of tart.
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Pears for apples: Feeling adventurous? Swap apples for ripe but firm pears. Slightly softer texture, but still plays nicely with the crunchy partners.
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Dried cranberries instead of grapes: These add chew and tart sweetness. Also, they don’t require slicing, which is a bonus on lazy days.
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No nuts? Try seeds: Sunflower seeds or pumpkin seeds add crunch if you’re avoiding nuts. Toast them a little for best flavor.
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Add chicken or tofu: For a heartier version, toss in some chopped cooked chicken or cubes of baked tofu. Suddenly it’s lunch, not just a side.
What to Serve with Classic Waldorf Salad
It’s a solid standalone lunch, but also plays very nicely with other dishes. I’m partial to rustic, picnic-y pairings or bright proteins.
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Looking for balance? Try it with a crisp fish like pan seared cod. The lightness of the fish and the freshness of the salad make a breezy, satisfying combo that’s perfect for spring or summer evenings.
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Sandwiches make great companions. Think turkey and Swiss on rye, or a simple croissant with ham and mustard. The salad works like a sweet-savory sidekick.
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Cold sandwich platters or charcuterie boards love this stuff. Add it right to the board—nestled next to grapes and cheese—and watch people scoop it up between bites.
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Brunch buffet? This salad belongs there. Add it next to egg dishes or a basket of savory cornbread muffins for contrast that’s both cozy and refreshing.
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Need a sweet note? Skip dessert and serve this as your final course. Or go full retro and end with a scoop of peanut butter banana ice cream sandwiches, because—why not?
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Waldorf salad ahead of time?
Yes, and in fact, it’s even better that way. Making it a few hours ahead lets all the flavors mingle and settle in. Just store it in the fridge in an airtight container. If you’re serving it next day, hold off on garnishing with nuts until right before to keep them nice and crunchy.
What apples work best for Waldorf salad?
I like to combine one tart green apple like Granny Smith with one sweet version like Honeycrisp or Fuji. The contrast in sweetness and crunch really makes the salad pop. Other firm apples can work too—just go for ones that hold their shape and don’t get mealy.
Is this salad gluten-free?
Yes! All the ingredients in a classic Waldorf salad are naturally gluten-free. But as always, double-check your mayo and any additives if you’re sensitive or cooking for someone who is. Some brands sneak in ingredients where you least expect them.
Can I make it dairy-free?
Definitely. Swap the sour cream or Greek yogurt for a dairy-free yogurt or just use more mayo if you’re down with that. There are now some great coconut or almond milk-based yogurts that hold up really well in dressings and keep the creamy texture you want.
Classic Waldorf Salad
Ingredients
Dressing
- 1/3 cup (80 ml) mayonnaise full-fat preferred, but light can be used
- 1/3 cup (80 ml) sour cream or Greek yogurt either works
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) lemon juice fresh-squeezed
- 1/4 tsp (1.5 g) salt to taste
- 1/4 tsp (0.5 g) black pepper freshly ground, to taste
Salad
- 1 tart green apple such as Granny Smith, diced (peel on)
- 1 sweet red apple such as Honeycrisp, diced (peel on)
- 1 cup (150 g) red grapes halved, seedless
- 1 cup (100 g) celery thinly sliced
- 1/2 cup (60 g) toasted walnuts or pecans chopped, plus extra for garnish
- lettuce leaves for serving, optional
Equipment
- Mixing bowl
- Whisk
- Knife
- Cutting board
Instructions
- Whisk the dressing together: In a large mixing bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), honey, lemon juice, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
- Prep the produce: Dice apples (leave the peels on), slice the grapes in half, and chop the celery. Try to keep pieces bite-sized for perfect salad texture.
- Toss it all together: Add the apples, grapes, celery, and toasted nuts to the bowl with dressing. Stir gently until everything is evenly coated.
- Chill time: Cover the bowl and refrigerate for at least 1 hour to let flavors meld.
- Serve and garnish: Spoon salad onto lettuce leaves if using. Garnish with extra toasted nuts just before serving.
