This Classic Waldorf Salad is one of those old-school recipes that just hits the spot.
It’s crunchy, creamy, sweet, and fresh all in one bite. I make it whenever I want something light but still satisfying, and it always disappears fast—whether I serve it at brunch, lunch, or tucked next to roast chicken.
Why I Love This Recipe
This salad has been in my family for years—it’s one of those things you start making out of habit, then realize it’s actually genius.
- It’s refreshing and crunchy with a creamy twist
- Comes together in minutes
- You can serve it cold straight from the fridge
- It works as a light lunch or a classic side dish
- Every bite tastes like a mix of nostalgia and comfort
What You’ll Need
- 2 medium apples, cored and diced (leave the skin on)
- 1 cup red grapes, halved
- ¾ cup celery, thinly sliced
- ½ cup walnuts, roughly chopped
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional: Butter lettuce leaves, for serving
Pro Tips
- Use crisp, sweet apples like Honeycrisp or Fuji
- Toast the walnuts for extra flavor
- Add the lemon juice to the apples first to keep them from browning
- Chill the salad before serving for the best texture
- Serve it on butter lettuce for that classic presentation
Tools You’ll Need
- Knife and cutting board
- Mixing bowl
- Small bowl for dressing
- Spoon or spatula
- Serving bowl or plate
Substitutions and Variations
- Use plain Greek yogurt instead of mayo
- Swap grapes for raisins or dried cranberries
- Add chopped chicken to make it a full meal
- Use pecans instead of walnuts
- Add a handful of diced celery root for an earthy twist
Make Ahead Tips
- Make the dressing and prep all ingredients ahead, then mix right before serving
- Store chopped apples in lemon water to prevent browning
- Fully assembled salad keeps well for up to 2 days in the fridge
Step-by-Step Instructions
Step 1: Make the Dressing
In a small bowl, stir together ½ cup mayonnaise, 1 tablespoon lemon juice, and a pinch of salt and pepper until smooth.
Step 2: Prepare the Salad Base
In a large bowl, add 2 diced apples (skin on), 1 cup halved red grapes, ¾ cup thinly sliced celery, and ½ cup roughly chopped walnuts.
Step 3: Combine with Dressing
Pour the creamy dressing over the salad ingredients and toss until everything is evenly coated.
Step 4: Serve
Spoon the finished salad into a serving bowl or layer over butter lettuce leaves if using. Serve chilled.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 2 days
- Stir before serving in case dressing separates slightly
- Best served chilled
Servings and Cook Time
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Macros Information (Per Serving – Approximate)
- Calories: 260
- Carbs: 22g
- Fat: 18g
- Protein: 3g
- Sugar: 15g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- The acidity from lemon juice keeps apples from browning
- Mayonnaise creates a creamy coating that helps everything stick together
- Walnuts and celery give crunchy texture to balance soft fruit
- Grapes add natural sweetness without making the salad watery
Common Mistakes
- Not using lemon juice—the apples will brown fast
- Overmixing—the fruit can get mushy if tossed too much
- Using soggy or soft grapes—they should be firm and fresh
- Skipping the chill time—it tastes best cold
What to Serve With
- Grilled chicken
- Roast turkey
- Ham sandwiches
- Quiche
- Butternut squash soup
FAQ
Can I make this ahead?
Yes—just wait to add the dressing until right before serving if you want it extra crisp.
Do I have to use mayo?
Nope—Greek yogurt works great too, or do half and half.
Can I peel the apples?
You can, but the skin adds nice color and texture.
Can I add protein?
Yes, cooked chicken or turkey is perfect in this.
Final Thoughts
This Classic Waldorf Salad is simple, nostalgic, and always delicious. It’s one of those recipes that never goes out of style. Crunchy, creamy, fruity—it’s a little bit of everything in one bowl, and that’s what makes it so good.