Waldorf Salad with Toasted Walnuts and Grapes
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Crisp apples, celery, grapes and toasted walnuts folded into a light lemon dressing. It's the dish that goes to the potluck in the good bowl and comes home with nothing in it.
The short version
Toast walnuts at 350°F for 8 minutes. Stir mayo, yogurt, lemon and honey in a big bowl, toss the diced apples in first, then fold in celery, grapes and nuts. Chill 30 minutes. About 20 minutes total.
What makes ours better
small changes, very loud compliments
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Toast the walnuts. Raw walnuts taste bitter and soft in a creamy salad. Eight minutes in the oven makes them sweet, nutty and crunchy.
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Cut the mayo with Greek yogurt and lemon. All mayo makes a heavy salad. Yogurt and lemon keep the dressing creamy but tangy, so the fruit still tastes like fruit.
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Toss the apples in the dressing first. The lemon in the dressing keeps cut apples from turning brown, and it coats them before anything else gets in the way.
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Leave the apple skins on. The red peel adds color and a little chew, and it saves you the peeling.
What you need
check the pantry before you promise anyone
- Walnut halves1 cup
- Mayonnaise¼ cup
- Plain Greek yogurt¼ cup
- Honey1 teaspoon
- Crisp red apples2 large
- Celery3 stalk
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Toast the walnuts
Heat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 7 to 9 minutes, shaking the pan once, until they smell nutty and look a shade darker. Tip them onto a plate to cool.
Walnuts burn fast and go bitter. Set a timer and don't leave the kitchen.
About 8 min. Cook mode has a timer for this step.
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Mix the dressing
In a large bowl, whisk the mayonnaise, yogurt, lemon juice, honey and salt until smooth.
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Coat the apples
Add the diced apples to the bowl and stir them into the dressing right away so every piece is coated.
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Fold in the rest
Add the celery, grapes and cooled walnuts and fold gently until everything is lightly coated. Taste. Add a pinch of salt or a squeeze of lemon if it tastes flat.
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Chill and serve
Cover and chill for 30 minutes so the flavors blend. Stir, sprinkle with parsley or chives if you like, and serve cold.
About 30 min. Cook mode has a timer for this step.
Good to know
read this before somebody asks for seconds
- Pick apples that are crisp and sweet-tart. Soft apples like Red Delicious turn mealy in a salad.
- Pecans work in place of the walnuts. Dried cranberries or raisins can stand in for the grapes.
- To make it ahead for Thanksgiving, mix everything except the walnuts up to a day before. Stir in the walnuts just before serving so they stay crunchy.
- Storage. Refrigerate covered, 2 days; the apples and nuts soften after that. Don't freeze.
Questions, answered
asked and answered at the kitchen counter
How do I keep Waldorf salad from getting soggy?
Dice the fruit and celery, toss the apples in the lemony dressing first, and add the toasted nuts last. If you're making it ahead, fold in the walnuts just before serving.
Do I have to peel the apples?
No. The skin adds color and texture and it's easier. Peel them if you're using a variety with thick, tough skin.
Can I make Waldorf salad without mayonnaise?
Yes. Use ½ cup Greek yogurt with 1 tablespoon of olive oil and the same lemon and honey. It's tangier and lighter.
Can I make Waldorf salad ahead of time?
Yes, up to a day ahead. Hold the walnuts back and stir them in at the last minute so they stay crisp.
What are the best apples for Waldorf salad?
Crisp ones that hold their shape, like Honeycrisp, Gala, Fuji and Pink Lady. Granny Smith adds tartness if you want it.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.