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This Waldorf Salad Recipe is a classic fruit and nut salad made with crisp apples, juicy grapes, crunchy celery, toasted walnuts, all tossed in a creamy, tangy-sweet mayonnaise dressing. Fresh, simple, and full of texture, this traditional Waldorf salad is an easy side dish for holidays, lunches, and everyday meals.
Waldorf salad is a classic American salad known for its sweet, crisp, and creamy combination of apples, grapes, celery, walnuts, and mayonnaise dressing. This version stays true to the traditional flavors while adding just the right balance of crunch, sweetness, and richness in every bite. It’s light, fresh, and easy to make, but still feels special enough for a holiday table or simple lunch. My mom made similar fruit salads when I was little, and they were always one of the first dishes to disappear.
Table of Contents
Classic Waldorf Salad Ingredients
Traditional Waldorf salad was originally made with just apples, celery, and mayonnaise. This version stays true to those classic flavors while including popular additions like grapes and walnuts for extra sweetness, crunch, and texture. It’s delicious served straight from the bowl or spooned over fresh lettuce for a light lunch or easy side dish.
Best Apples for Waldorf Salad
For Waldorf salad, it’s best to choose an apple variety that resists browning and stays crisp after chopping. Look for apples that are sweet with a hint of tartness and have a firm, fresh bite. My top picks are:
- Pink Lady
- Honeycrisp
- Granny Smith
- Piñata
- Golden Delicious
Find the printable recipe with measurements in the recipe card below.
Waldorf Salad Variations
Waldorf salad is easy to customize, and there are plenty of simple ways to make it your own:
- Add Protein: Stir in chunks of poached chicken breast, shredded chicken, or roast turkey breast to turn this light salad into a more filling meal for lunch or a quick dinner.
- Add Dried Fruit: For extra sweetness and chewy texture, try raisins, chopped dates, or dried cranberries.
- Lighten the Dressing: Classic Waldorf salad is typically made with mayonnaise, but you can lighten the dressing with plain yogurt or Greek yogurt. Some versions also add a little fresh whipped cream for a richer, slightly sweeter dressing.
- Swap or Add Fruit: Pears are a great alternative to apples, just make sure they are ripe but still firm. You can also add mandarins or pineapple for a sweeter, fruitier twist.
- Mini Marshmallows: For a fun retro-style variation, fold in a handful of mini marshmallows. It is not traditional, but it is a nostalgic addition in some versions.
Recipe Tips
Here are a few simple tips to help you make the best Waldorf salad possible.
- Use cold ingredients. Chilled apples, celery, and grapes help keep the salad crisp and refreshing.
- Chop the apples last. This helps minimize browning and keeps them looking fresh longer.
- Cut the ingredients evenly. Chop the apples, celery, and grapes into similar-sized pieces for better texture and presentation.
- Add the nuts just before serving. If making the salad ahead of time, wait to stir in the walnuts or other nuts. Refrigeration can make them lose their crunch.
- Serve immediately after assembly. Waldorf salad is best enjoyed shortly after it is mixed so it stays crisp and fresh. If making it ahead, store the components separately and combine just before serving.
Make-Ahead and Storage Tips
You can make Waldorf salad ahead of time, but for the best texture and flavor, I recommend preparing it no more than 1 to 2 hours in advance. This helps keep the apples crisp and prevents the dressing from becoming watery.
If you want to prep it earlier, store the components separately: chopped fruit and celery in one container, the dressing in another, and the walnuts in a third. Then toss everything together just before serving.
Like most salad recipes, Waldorf salad is best enjoyed the same day it is made, but leftovers can be stored in an airtight container in the refrigerator for up to 1 to 2 days. Give it a gentle stir before serving. Freezing is not recommended, as the creamy dressing and fresh produce do not thaw well and will lose their texture.
Serving Ideas
Waldorf salad is best served cold. The chilled ingredients and creamy dressing taste freshest this way, and the texture stays crisp and refreshing.
I like to serve it over a bed of butter lettuce or peppery arugula for a light lunch or easy side dish. It is also delicious with freshly baked bread or soft dinner rolls. For a more filling meal, add a protein like Greek chicken, baked chicken breast, baked salmon, or sliced pork chops.
Frequently Asked Questions
Waldorf salad is a classic American fruit and nut salad traditionally made with apples, celery, and mayonnaise. Many modern versions, including this one, also include grapes and walnuts for extra sweetness, crunch, and texture.
Yes, but it is best made no more than 1 to 2 hours ahead for the freshest texture. If you want to prep it earlier, store the chopped fruit and celery, dressing, and walnuts separately, then toss everything together just before serving.
Yes. Plain yogurt or Greek yogurt can be used in place of some or all of the mayonnaise for a lighter dressing. Just keep in mind that the flavor will be a little tangier and the texture may be slightly less rich.
Looking for more fruit-filled salads? Try these next:
- Creamy Grape Salad: A sweet and creamy grape salad made with red and green grapes, crunchy pecans, and a rich cream cheese dressing.
- Spinach, Pear, and Feta Salad: A fresh spinach salad with ripe pears, feta cheese, walnuts, and pomegranate arils tossed in balsamic vinaigrette.
- Kale Salad with Apples: A fresh kale salad made with crisp apples, walnuts, dried cranberries, and Parmesan cheese tossed in a simple homemade dressing.
Waldorf Salad Recipe
Ingredients
- 3 cups red grapes, halved
- 1 cup celery, chopped
- 3 medium apples, cored and chopped into bite-size pieces
- ½ cup walnuts, roughly chopped
- ½ cup mayonnaise
- 2 teaspoons sugar
- salt and black pepper, to taste
- Butter lettuce or salad greens, for serving (optional)
Instructions
- Add the chopped apples, halved grapes, celery, and walnuts to a large mixing bowl.
- In a separate small bowl, stir together the mayonnaise and sugar until smooth and combined.
- Pour the dressing over the fruit and celery mixture, then gently toss until everything is evenly coated.
- Season with salt and black pepper, to taste.
- Serve immediately on its own or over butter lettuce or your favorite salad greens.
Notes
- To help keep the salad crisp, use cold ingredients and chop the apples just before mixing.
- If making ahead, store the chopped fruit and celery, dressing, and walnuts separately, then combine just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 to 2 days. Stir gently before serving.
- Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use apple cider vinager an brown sugar i my Helmans 2 or three tablespoons to make dressing for waldworf salad.
Thanks for the rating and suggestions, Donna 🙂
I always add a dollop of whipped cream (or non-dairy whipped topping) while tossing. No added sugar required.
This is the best Waldorf salad I have ever tasted used Fresh squeeze lime juice and place of the lemon and sugared walnuts yikes delicious
Nothing about this “grape” salad comes close to the original Waldorf Hotel Salad. No to statement made that lemon juice used to keep apples from darkening will affect taste of mayonnaise is not true, as most great homemade mayonnaise recipes are made with the addition of fresh lemon juice.
Usually love your recipe ideas but this one is too far from the original to ever name it after the original.