This recipe is very vintage and a must for the holidays. The key to this salad is to maintain crunchiness and not be watery, so it's best to assemble close to serving and cut the apples at the end.
Easy and unique
The ingredients are classic and work together really well. This salad is crunchy, juicy, and creamy. And unique, with fruits, nuts and vegetables all in one. Just like ambrosia salad, it's an old-fashioned must for the holidays.
The dressing can be adjusted to your palate, making it tangier or sweeter. Don't be shy here, as finding our best version of the recipes is always good.
This is a Christmas classic here, and I hated it as a child, of course, since it had celery. And also because my mom stirred it with some chopped apple, walnuts, heavy cream (no mayo!), salt and pepper and called it a Waldorf. This is not that for sure, lol!
But, as with so many dishes (like broccoli soup or green beans), I grew to love it as my palate developed into something other than cheesy pasta, rice, hot dogs and tomatoes.
Testing Notes
The ingredient ratio is what makes this salad, especially apples and celery (personal opinion). You may prefer more or less of certain elements, so adjust as you go and note your ideal version. I avoid too many grapes, honey, or walnuts to keep it from being too sweet or pasty, but tailor it to your taste.
To avoid sogginess and browning, don't prepare the full salad too far ahead. It's best assembled shortly before serving, though a 15-minute chill is fine. You can prep the dressing, chop the celery, and toast the nuts in advance-store the first two in airtight containers in the fridge and the nuts in a sealed jar.
With or without grapes. My family makes it without them, so I always thought they were not part of the salad. When I started making it myself and investigated more, I realized grapes enhanced and balanced the rest of the ingredients, adding sweetness and a soft bite. So they're a must for me now, but you can omit them.
I don't recommend freezing it. The apples and grapes won't have the right texture, and the salad will be nothing compared to eating it fresh.
Steps to make Waldorf salad
Toasting the nuts
This extra step opens the walnuts' flavor, deepening it. You must let the nuts cool down, so I recommend making them ahead.
But you can certainly omit it and still have a great salad.
Dressing
It has a good mix between creamy and tangy, with a hint of sweetness. That said, you can substitute and adjust quantities to suit your taste. And I encourage you to do it and find your perfect balance.
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Easy Waldorf Salad (with grapes)
Ingredients
- ½ cup pecans or walnuts, chopped
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 2 tablespoons heavy cream
- 1 tablespoon lemon juice
- 2 teaspoons honey
- ⅛ teaspoon salt
- large pinch of black pepper, freshly ground, or to taste
- ¾ cup chopped celery stalks
- 1 cup seedless grapes, green, red or a mix
- 2 green apples
Instructions
Prep work:
- Toast ½ cup pecans or walnuts on a clean baking sheet in a low oven (about 300°F or 150°C) for about 10 minutes, stirring once or twice. The aroma will be nutty and warm. Let them cool completely, then chop finely.
For the dressing:
- Mix 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons heavy cream, 1 tablespoon lemon juice, 2 teaspoons honey, ⅛ teaspoon salt and a large pinch of black pepper (or to taste) in a medium bowl until smooth. You can prepare it several hours ahead and store it in the fridge in an airtight jar. Stir before using.
Assembling the salad:
- In a large bowl, combine ¾ cup chopped celery stalks 1 cup seedless grapes, halved.
- Wash and core 2 green apples, unpeeled, and cut them into small cubes. Add to the celery mixture.
- Pour half of the dressing over the salad and gently toss together until evenly coated. Sprinkle the toasted nuts and add more dressing as needed. Taste and adjust seasonings before serving.
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