Last updated: October 31, 2026
This waldorf salad is the classic mix of crisp apples, celery, red grapes, and toasted walnuts in a creamy lemon dressing, and you can have it on the table in about 55 minutes. Scroll down to the recipe card for the full ingredient list and steps, or keep reading for every tip that keeps it crunchy.
How to Make Waldorf Salad Step by Step
Waldorf salad comes together in five simple moves: toast the walnuts, whisk the dressing, chop the apples, fold everything together, and chill for 30 minutes. Nothing here needs an oven, and the only cooking is a few minutes of toasting nuts in a skillet.
The full recipe serves 6 and makes about 8 cups. The sections below walk through each stage so you can make the whole salad from this page alone.
What You Need for Waldorf Salad
You need 3 large crisp apples (about 1 1/2 pounds), 3 celery stalks, 1 1/2 cups of seedless red grapes, and 1 cup of walnut halves. The creamy dressing uses 1/2 cup of mayonnaise, 1/2 cup of plain Greek yogurt, 1 tablespoon of honey, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of black pepper.
You also need 2 tablespoons of fresh lemon juice, split between the dressing and the apples. Butter lettuce leaves are optional for serving, and we love them because they turn each scoop into a tiny salad cup.
Pick the Right Apples
The best apples for waldorf salad are firm, crisp, and sweet-tart, such as Honeycrisp, Fuji, Gala, or Pink Lady. Soft apples like Red Delicious turn mealy once they meet the dressing, so skip them.
Leave the peels on for color and a little extra texture. Cut the apples into 3/4 inch pieces, and slice the celery thin, so every bite has apple, celery, and grape in about the same size.
Toast the Walnuts
Toast 1 cup of walnut halves in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until they smell nutty and look a shade darker. Toasting removes the slightly bitter edge of raw walnuts and makes them far crunchier.
Slide the nuts onto a plate right away so they stop cooking, then let them cool for 5 minutes before roughly chopping. Warm nuts will soften the dressing and wilt the apples, so the cooling step matters.
Whisk the Creamy Dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 1 tablespoon honey, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until smooth. Duke’s or Hellmann’s both work well, and the Greek yogurt keeps the dressing tangy and lighter than mayonnaise alone.
Taste the dressing before it goes on the salad. If your apples are very sweet, a little extra lemon juice will brighten it, and if they are tart, a drizzle of honey will balance things.
Toss and Assemble
Put the chopped apples in a large bowl and toss them with the remaining 1 tablespoon of lemon juice right away. The acid slows browning, so the salad stays pretty even after chilling.
Add the sliced celery, the halved grapes, and 3/4 cup of the chopped walnuts. Pour the dressing over the top and fold gently with a rubber spatula until every piece is coated.
Chill Before Serving
Cover the bowl and refrigerate for 30 minutes so the flavors meld and the salad gets properly cold. Sprinkle the remaining 1/4 cup of walnuts over the top just before serving so that last layer stays crisp.
Serve the salad in a bowl, or spoon it into butter lettuce leaves for a prettier plated version. Either way, give it one gentle stir first so the dressing is spread evenly.
Waldorf Salad Variations and Substitutions
You can swap the nuts, the fruit, or the dressing in waldorf salad without losing what makes it work, which is the contrast between crisp fruit and a creamy, tangy coating. The card keeps the classic version, so treat everything in this section as optional.
Use Pecans Instead of Walnuts
Pecans are the easiest swap, and they bring a slightly sweeter, buttery flavor. Use the same 1 cup, toast them the same way for 4 to 5 minutes, and chop them after they cool.
Add Dried Fruit
A 1/4 cup of dried cranberries or golden raisins adds chewy sweetness that plays well with the celery. The card leaves dried fruit out, so fold it in with the grapes if you want it.
Turn It Into a Main Dish
Stir in 2 cups of shredded rotisserie chicken and waldorf salad becomes a satisfying lunch. The card leaves the chicken out, and a salad with chicken is best eaten the day it is made.
Lighten the Dressing
For a lighter dressing, replace the mayonnaise with another 1/2 cup of plain Greek yogurt, so you use 1 cup of yogurt in total. The salad will taste tangier, and a little extra honey rounds it out.
Swap in Pears
One of the three apples can be replaced with a firm Bosc or Anjou pear for a softer, more floral flavor. Keep the pieces the same 3/4 inch size so the texture stays even.
How to Store and Make Waldorf Salad Ahead
Waldorf salad keeps in an airtight container in the refrigerator for up to 2 days, though it tastes best the day it is made. The apples soften a little and the dressing thins as it sits, so the flavor stays fresh while the crunch slowly fades.
To get ahead, toast and chop the walnuts, slice the celery, halve the grapes, and whisk the dressing up to 1 day in advance. Store the walnuts at room temperature in a sealed container and everything else in the refrigerator, then chop the apples and fold it all together on the day you serve.
Because this salad contains mayonnaise, the USDA advises not leaving it out for more than 2 hours, or 1 hour when the temperature is above 90°F. At a picnic or buffet, set the bowl inside a larger bowl of ice to keep it cold.
We do not recommend freezing waldorf salad, because the apples, celery, and grapes turn watery and limp when thawed.
What to Serve With Waldorf Salad
Waldorf salad is a natural partner for rich, savory mains because its crisp texture and bright dressing cut through heavy flavors. It is a classic on Thanksgiving and Christmas tables next to roast turkey, baked ham, and stuffing.
It also works year round with grilled chicken, pork chops, or a toasted turkey sandwich. For a potluck, it travels well in a lidded bowl on ice, and it disappears quickly next to a platter of slider rolls.
Spooning it into butter lettuce cups makes it an easy appetizer for a holiday party or a bridal shower lunch. A cold glass of sparkling cider or a crisp white wine such as Sauvignon Blanc is a good match.
The History of Waldorf Salad
Waldorf salad was created in 1896 by Oscar Tschirky, the maitre d’hotel of the original Waldorf Hotel in New York City, for a charity ball. The earliest version is said to have contained only apples, celery, and mayonnaise.
Chopped walnuts joined the mix in later versions, and grapes became a popular addition over the years. Tschirky, known to the dining public as Oscar of the Waldorf, later included the recipe in his well-known cookbook, and the salad has been a staple of American menus ever since.
Ready to make it? Use the recipe card below for the exact amounts and steps.
Classic Waldorf Salad
A classic waldorf salad with crisp apples, celery, red grapes, and toasted walnuts in a creamy lemon and Greek yogurt dressing.
Ingredients
- 1 cup walnut halves
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice, divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 3 large crisp apples, such as Honeycrisp, Fuji, or Gala (about 1 1/2 pounds)
- 3 celery stalks, thinly sliced
- 1 1/2 cups seedless red grapes, halved
- Butter lettuce leaves, for serving (optional)
Instructions
- Toast the walnut halves in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant. Transfer to a plate, cool for 5 minutes, then roughly chop.
- In a small bowl, whisk the mayonnaise, Greek yogurt, honey, 1 tablespoon of the lemon juice, salt, and pepper until smooth.
- Core the apples and cut them into 3/4 inch pieces, leaving the peels on. Toss in a large bowl with the remaining 1 tablespoon lemon juice.
- Add the celery, grapes, and 3/4 cup of the chopped walnuts to the apples.
- Pour the dressing over the salad and fold gently until everything is evenly coated.
- Cover and refrigerate for 30 minutes.
- Sprinkle the remaining 1/4 cup walnuts over the top just before serving. Serve in a bowl or spooned into butter lettuce leaves.
Notes
Store covered in the refrigerator for up to 2 days; the salad is best the day it is made. Do not freeze. Do not leave the salad out for more than 2 hours, or 1 hour if the temperature is above 90°F. Pecans can replace the walnuts.
Nutrition Information:
Yield:
6Serving Size:
1 1/3 cupsAmount Per Serving: Calories: 335Total Fat: 25gSaturated Fat: 3gSodium: 235mgCarbohydrates: 26gFiber: 4gSugar: 19gProtein: 5g
Waldorf Salad Questions Answered
Why did my waldorf salad turn watery?
Watery waldorf salad usually comes from letting cut fruit sit in dressing for too long or from using soft apples. Choose firm apples, combine everything the day you serve, and keep a thick dressing of mayonnaise and Greek yogurt so it clings instead of pooling.
Do you have to peel the apples?
No, and we recommend leaving the peels on. They add color, a little chew, and extra flavor, and they help the pieces hold their shape in the dressing.
Can you make waldorf salad the night before?
Yes, and the best way is to toast the walnuts and prep the celery, grapes, and dressing the night before, then chop the apples and fold everything together on serving day. A fully assembled salad still holds for up to 2 days in the refrigerator.
What is the best substitute for walnuts?
Pecans are the best swap, and they toast the same way in 4 to 5 minutes. Toasted almonds or pepitas also add crunch if you need a different option.
How many people does this waldorf salad serve?
The recipe serves 6, with about 1 1/3 cups per serving. It is easy to double for a crowd, just use a very large bowl so you can fold gently.
Why This Waldorf Salad Recipe Works
Firm, skin-on apples tossed right away in lemon juice stay crisp and bright, which is the backbone of a great waldorf salad. Cutting everything into similar bite-size pieces means every spoonful has the same mix of apple, celery, and grape.
The dressing blends mayonnaise with Greek yogurt and a spoonful of honey, so it is creamy and rich but also tangy and balanced. Lemon juice in both the dressing and the apples keeps the flavor fresh instead of heavy.
Toasting the walnuts and cooling them before they go in gives deep, nutty flavor without softening the salad. Holding back 1/4 cup to sprinkle on top at the end means the last bite is as crunchy as the first, and the 30 minute chill brings it all together.
Final Thoughts on Making Waldorf Salad at Home
Waldorf salad proves that a handful of simple ingredients can feel special when each one is handled with care. Pick crisp apples, toast the walnuts, and chill the bowl before serving, and you have a side dish that holds its own on any holiday table.
Make this waldorf salad for your next potluck or family dinner, then save the recipe card so it is easy to find again. If you try it, leave a rating and a comment to tell us how it went.
The Thanksgiving Salad That Steals the Table From the Turkey
Taffy Apple Salad That Tastes Like a Caramel Apple in a Bowl
