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Serving Waldorf salad recipe at a sunny garden brunch table.
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Waldorf Salad recipe

A classic American salad featuring crisp apples, crunchy celery, sweet red grapes, and toasted walnuts, all coated in a simple, creamy dressing. Elegant, refreshing, and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 2 large crisp apples such as Granny Smith and Honeycrisp, cored and cubed
  • 1 tablespoon fresh lemon juice
  • 3-4 tender celery stalks sliced on the diagonal
  • 1 cup seedless red grapes halved
  • 3/4 cup walnut halves lightly toasted and roughly chopped
  • 1/2 cup high-quality mayonnaise
  • 1 tablespoon fresh lemon juice additional
  • 1 teaspoon sugar optional
  • Salt and white pepper to taste
  • Butter lettuce or romaine leaves for serving

Method
 

  1. Toast the Walnuts: In a dry skillet over medium heat, toast the walnut halves for 3-5 minutes, stirring often, until fragrant. Remove from heat, let cool, and roughly chop.
  2. Prepare the Apples: Core and cube the apples. Immediately place them in a large mixing bowl and toss with 1 tablespoon of fresh lemon juice to prevent browning.
  3. Combine Salad Base: To the bowl with apples, add the sliced celery, halved grapes, and the cooled, chopped toasted walnuts.
  4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, the remaining 1 tablespoon of lemon juice, sugar (if using), and a pinch of salt and white pepper until smooth.
  5. Assemble the Salad: Pour the dressing over the apple mixture. Using a spatula, gently fold everything together until evenly coated.
  6. Chill & Serve: For best flavor, let the salad rest in the refrigerator for 15-20 minutes. To serve, line a platter or plates with lettuce leaves and mound the Waldorf salad on top. Enjoy immediately for maximum crunch.