This classic Waldorf Salad recipe is a simple and delicious combination of apples, grapes, celery and walnuts in a creamy dressing. Serve the easy side dish at summer picnics or cookouts alongside pulled pork sandwiches, on a bed of lettuce for a light lunch, with an egg casserole at brunch, or with fried chicken for dinner. It's versatile, quick, and always well received!
Waldorf Salad totally reminds me of my mom! I grew up eating this classic dish, and she stills serves it as a side with lunch or dinner on a regular basis. The bright, fresh, cool and creamy fruit salad is such a great addition to almost any meal. It comes together easily, and it pairs nicely with most meats, seafood, sandwiches or eggs. You can even serve it as an entrée on a warm evening by turning it into a Chicken Waldorf Salad!
What is Waldorf Salad?
For those of you who didn't grow up with this retro favorite, a classic Waldorf Salad is a fruit and nut salad typically made by combining diced fresh apples, grapes, celery and walnuts with creamy mayonnaise. It's traditionally served on a bed of leafy green lettuce as an appetizer, side dish, or light meal.
Origin
Waldorf Salad is named after the Waldorf-Astoria hotel in New York City, where it was originally created for a charity ball in 1896. That same year, the salad appeared in The Cook Book by Oscar Tschirky, the maître d' at the hotel (source). The original recipe only consisted of apples, celery and mayonnaise, but the walnuts were added by 1928.
Modern Waldorf Salad
Today, you'll find many different versions of Waldorf Salad, which have been reimagined, recreated, and adapted by restaurant chefs and home cooks. A modern Waldorf Salad might include chicken, turkey, or dried fruit like raisins or cranberries. Some versions feature a seasoned dressing or a yogurt-based dressing, orange zest or lemon zest, or even cauliflower in lieu of the celery.
Waldorf Salad Dressing
A traditional Waldorf Salad dressing just consists of mayonnaise. Some updated versions might include lemon or orange zest, a bit of sugar for sweetness, herbs or other seasonings. This recipe keeps it simple with just a really great mayonnaise, lemon juice and fresh parsley.
Ingredients
This is a quick overview of the ingredients that you'll need to make your own batch of this sweet Waldorf Salad recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Candied walnuts: I love the crunch and added sweetness of the candied nuts, but you can certainly skip that step and just use toasted (or untoasted) walnuts.
- Apples: a combination of red and green apples is my preference, but any crisp variety will work.
- Lemon juice: adds a touch of acidity and flavor to the dressing and prevents the apples from browning.
- Grapes: red or green grapes will both work.
- Celery: for a savory, crisp crunch.
- Mayonnaise: this is the dressing for your salad, so pick a high-quality brand that tastes great. My preference is Duke's mayonnaise.
- Parsley: adds a bright fresh color and taste to the salad.
- Salt and pepper: to enhance the other flavors in the dish.
- Lettuce: pile the fruit and nut salad on top of leafy greens for a lovely presentation and a nice texture variety. I like Bibb lettuce here, but any variety will work.
The Best Apples for Waldorf Salad
For the best Waldorf Salad, pick apples that are nice and crisp. You don't want a mushy or mealy apple in this salad -- you're going for crunch -- so steer clear of varieties like Cortland, Rome, MacIntosh and Golden Delicious. Instead, I prefer a combination of red and green crisp apples, which offer a nice blend of color and flavor. Your best bets are firm varieties like Honeycrisp, Granny Smith, Fuji and Pink Lady.
Do you peel the apples?
No, you do not need to peel the apples for Waldorf Salad. Just core the fruit, dice it into bite-sized pieces, and toss it with lemon juice to prevent oxidation and browning.
How to Make Waldorf Salad
This particular Waldorf Salad recipe is pretty close to the classic -- with a slight twist. Instead of just stirring toasted walnuts into the salad, I love the added crunch and sweetness that you get from candied walnuts. This extra step only requires a few minutes of hands-on effort, but the special touch truly sets it apart from the rest.
- Make the candied walnuts, then set the nuts aside to cool.
- Toss together the apples and lemon juice.
- Add the grapes, celery, candied walnuts, mayonnaise and parsley.
- Stir to coat, then season with salt and pepper to taste.
- Make a bed of lettuce on individual plates or on a larger serving platter.
- Top the lettuce with the apple mixture and garnish with additional parsley, if desired.
Make Ahead
Waldorf Salad can be prepared up to 24 hours in advance. The nuts will not stay as crunchy in the dressing, but the flavors will come together and the juices from the fruit will add a delicious sweet flavor to the mayonnaise.
Store leftover Waldorf Salad in an airtight container in the refrigerator for 3-4 days.
What to Serve with Waldorf Salad
This light, fresh and crisp salad is a great companion for heartier meat-based entrees. Here are a few dinner ideas to serve with a classic Waldorf Salad:
- Cider-Braised Pork Shoulder
- 4-Ingredient Pork Loin Roast
- Grilled Pork Tenderloin or Grilled Pork Chops
- Roasted Chicken
- Grilled Hamburgers
- Stovetop Pork Chops with Apple Cider Gravy, Pork Chops with Stuffing or Oven-Fried Breaded Pork Chops
- Oven-Fried Fish or Fried Catfish
- Baked Salmon, Grilled Salmon or Salmon Patties
- Beef Tenderloin
- Oven BBQ Chicken Breast or Grilled Chicken
- Pulled Pork or Mississippi Roasted Pork Shoulder
- Crispy Fried Chicken, Chicken Tenders or Chicken Nuggets
- Chicken Fried Steak with Gravy
Recipe Variations
- Chicken or Turkey Waldorf Salad: add diced rotisserie chicken, poached chicken or grilled chicken to the salad. Leftover turkey is also a great choice to bulk up the dish and turn it into a satisfying main course.
- Waldorf Cranberry Salad: stir sweetened dried cranberries into the salad instead of grapes for a tart, chewy addition.
- Add Marshmallows: swap out the grapes and replace them with miniature marshmallows. It will be like an ambrosia salad!
- Instead of the celery, use shaved fennel for added flavor and crunch.
- Raisins or other dried fruit like currants, diced dried apricots, dates or cherries would all be great in this recipe.
- For more zesty, savory flavor, stir in some diced red onion. For a mild touch, use fresh chives or sliced green onion.
- Replace some of the mayonnaise with plain Greek yogurt or sour cream for a tangy flavor.
- Instead of the candied walnuts, use plain toasted walnuts. Other nuts are also fine, such as pecans, almonds or hazelnuts.
Tips for the Best Waldorf Salad Recipe
- Pick a high-quality, delicious mayonnaise since the mayonnaise is the base of the creamy dressing. We prefer Duke's brand, but you can pick your favorite!
- With their sweet taste and crunchy texture, candied walnuts add a special touch to this classic recipe. If you have the extra few minutes, I highly recommend this step.
- Use crisp, juicy apples. I like a mix of Granny Smith and Honeycrisp apples for a variety of color and flavor.
- Fresh herbs are a nice, bright addition to the dish. I've used parsley here, but you can include any of your favorites -- such as chives, thyme, rosemary or basil.
More Fruit Salad Recipes to Try
Classic Waldorf Salad Recipe
Ingredients
FOR THE CANDIED WALNUTS:
- ½ cup chopped walnuts
- 2 tablespoons sugar
- 2 tablespoons water
- Kosher salt, to taste
FOR THE SALAD:
- 2 crisp apples, cut into ½-inch cubes
- 1 tablespoon lemon juice
- 1 cup halved grapes
- 1 cup diced celery
- ½ cup mayonnaise
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Kosher salt and pepper, to taste
- For serving: lettuce leaves (such as Bibb, Iceberg or arugula)
Instructions
PREPARE THE CANDIED WALNUTS:
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
- Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don’t burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
ASSEMBLE THE SALAD:
- In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
- Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.
Notes
- Chicken or Turkey Waldorf Salad: add diced rotisserie chicken, poached chicken or grilled chicken to the salad. Leftover turkey is also a great choice to bulk up the dish and turn it into a satisfying main course.
- Waldorf Cranberry Salad: stir sweetened dried cranberries into the salad instead of grapes for tart, chewy addition.
- Add Marshmallows: swap out the grapes and replace them with miniature marshmallows. It will be like an ambrosia salad!
- Instead of the celery, use shaved fennel for added flavor and crunch.
- Raisins or other dried fruit like currants, diced dried apricots, dates or cherries would all be great in this recipe.
- For more zesty, savory flavor, stir in some diced red onion. For a mild touch, use fresh chives or sliced green onion.
- Replace some of the mayonnaise with plain Greek yogurt or sour cream for a tangy flavor.
- Instead of the candied walnuts, use plain toasted walnuts. Other nuts are also great, such as pecans, almonds or hazelnuts.
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