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Side shot of a classic Waldorf Salad served on a bed of lettuce.
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Classic Waldorf Salad Recipe

This classic Waldorf Salad is a simple and delicious combination of apples, grapes, celery and walnuts in a creamy dressing.
Course Salad
Cuisine American
Keyword classic waldorf salad, waldorf salad
Prep Time 15 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings 6 people
Calories 258kcal
Author Blair Lonergan

Ingredients

FOR THE CANDIED WALNUTS:

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.

Nutrition

Serving: 1/6 of the recipe | Calories: 258kcal | Carbohydrates: 19g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 206mg | Fiber: 3g | Sugar: 15g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg