Waldorf Salad Recipe

Waldorf Salad is made with crisp, tart Granny Smith apples, juicy grapes, and crunchy celery, all bound together by a luxurious dressing of whipped cream and mayonnaise. The result is a refreshing, textural masterpiece that balances the sweetness of the fruit with the savory crunch of toasted walnuts. It is the ultimate retro side dish that feels elegant enough for a holiday spread yet simple enough for a light lunch.

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Waldorf Salad Ingredients

• 2 cups Tart Apples: Diced. Granny Smith is the traditional choice for its firm texture and acidity. Leaving the skin on adds color and fiber.
• 1 tablespoon Sugar: To macerate the apples slightly.
• 2 teaspoons Lemon Juice: Prevents browning and adds brightness.
• 1 cup Celery: Diced. Provides the signature savory crunch.
• 1 cup Grapes: Halved. Red or green seedless grapes work well.
• 1/2 cup Toasted Walnuts or Pecans: Chopped. Toasting is essential to release the nutty oils.
• 1/2 cup Heavy Whipping Cream: Whipped to soft peaks. This makes the dressing airy and light compared to pure mayonnaise.
• 1/4 cup Mayonnaise: For stability and savory depth.
• 1/2 teaspoon Kosher Salt: To taste.

How To Make Waldorf Salad

1. Prepare the apples: Chop the apples into uniform bite-sized chunks (leaving the skin on for color if desired). Place them in a large bowl and toss immediately with the lemon juice and sugar. This coats the fruit to prevent oxidation (browning) and draws out a little sweetness.
2. Combine the textures: Add the diced celery, halved grapes, and chopped toasted walnuts (or pecans) to the bowl with the apples. Toss gently to distribute the ingredients evenly.
3. Whip the dressing: In a separate medium bowl, using a hand mixer or a whisk, beat the heavy whipping cream until it holds soft peaks. It should be billowy but not stiff like frosting. Gently fold in the mayonnaise until the mixture is smooth and creamy.
4. Assemble the salad: Pour the whipped dressing over the apple mixture. Sprinkle with the kosher salt. Fold everything together gently using a spatula until every piece of fruit and nut is coated in the white sauce.
5. Chill the dish: Cover the bowl and refrigerate for at least 1 hour (or overnight). This chilling time allows the flavors to meld and the dressing to firm up slightly. Serve cold.

Recipe Tips

• The Whipped Cream Method: Many modern versions use only mayonnaise or yogurt, but the classic hotel recipe uses whipped cream. This creates a dressing that feels light as air on the palate rather than heavy or greasy.
• Toasting Nuts: Toast the nuts in a dry pan for 3-5 minutes before chopping. Raw nuts can be waxy and bland; toasted nuts provide a savory counterpoint to the sweet grapes.
• Knife Skills: Try to dice the apples and celery to roughly the same size as the halved grapes. Uniform chopping ensures you get a perfect mix of all three textures in a single bite.
• Apple Choice: Avoid mealy apples like Red Delicious. You need a variety that snaps when you bite it, like Granny Smith, Fuji, or Honeycrisp.

What To Serve With Waldorf Salad?

This salad sits beautifully on a bed of crisp Bibb or Romaine lettuce for a classic presentation. It makes a fantastic refreshing side dish for roast chicken or turkey sandwiches, as the creamy acidity cuts through the savory meat. For a tea party vibe, serve it alongside mini quiches or finger sandwiches.

How To Store Leftovers Waldorf Salad?

• Refrigerate: Store the salad in an airtight container in the refrigerator for up to 2 days.
• Texture Check: As it sits, the apples and grapes will release some water, which may thin the dressing slightly. Give it a gentle stir before serving leftovers.
• Freeze: Do not freeze this salad. The mayonnaise will separate, the cream will break, and the fruit will turn to mush.

Waldorf Salad Nutrition Facts

• Calories: ~280 kcal
• Fat: 22g
• Carbohydrates: 20g
• Protein: 3g
• Nutrition information is estimated per serving based on 4 servings.

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