Waldorf salad

Ingredients

• 2sharp apples, skin on, diced or thinly sliced
• 1 tablespoonsoft brown sugar
• 3 teaspoonslemon juice
• 2 stalkscelery, finely diced
• 350 gred grapes, halved
• 180 gtoasted walnuts or pecans, halved
• 100 mlwhipping cream
• 60 gmayonnaise
• 1 tablespooncider vinegar
• 1/2 teaspoonfine salt
• to tasteblack pepper, freshly ground
• to tastelettuce leaves, optional
• to tasteparsley or chopped chives, to garnish

Instructions

1. 1

   Dress the apples

   Put the apple pieces in a bowl and sprinkle over the brown sugar and lemon juice. Toss well so the pieces are coated and less likely to discolour.

2. 2

   Add the salad

   Mix in the celery, grapes, walnuts and cider vinegar.

3. 3

   Whip the cream

   In a large bowl, whisk the cream until it forms peaks, then gently fold in the mayonnaise.

4. 4

   Combine and season

   Fold the cream mixture into the apple mixture and season with salt and pepper.

5. 5

   Check the seasoning

   Taste the salad and adjust the seasoning if needed.

6. 6

   Chill the salad

   Refrigerate for at least 1 hour before serving.

7. 7

   Garnish and serve

   Scatter over parsley or chives and serve the Waldorf salad on its own or on a bed of lettuce leaves.

What is Waldorf salad?

Waldorf salad is an American dish associated with the Waldorf hotel in New York, where it was created. Its familiar combination brings together apple, celery, nuts and grapes with a creamy dressing.

This version folds mayonnaise into whipped cream, making the dressing soft and light enough to coat the fruit and crunchy ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 9g protein, 45g carbs, 31g fat.

The apples, grapes and brown sugar provide most of the carbohydrates, while the walnuts contribute much of the fat and some protein. Cream and mayonnaise add further fat, and the celery contributes a small amount of fibre. For a more balanced plate, serve a modest portion alongside a protein-rich main and extra vegetables.

The fruit and crunch

Apples: Sharp varieties bring a tart note that balances the sweet grapes and dressing. Keeping the skin on adds colour and a little extra bite.

Nuts: Toasted walnuts or pecans add a crisp, rich contrast. Halving them keeps the pieces substantial without overwhelming the fruit.

Keep the apples bright

Lemon juice: Tossing the cut apples with lemon juice as soon as they are prepared helps limit browning. The brown sugar dissolves into the juice and lightly sweetens the fruit.

Celery: A fine dice distributes its fresh, savoury crunch through the salad. Cut the pieces evenly so they are easy to eat alongside the grapes and apple.

Fold the dressing gently

Whipped cream: Stop when the cream forms peaks; it should hold its shape without looking grainy. Fold in the mayonnaise gently to keep the mixture airy.

Combining: Fold the dressing through the fruit and nuts rather than stirring vigorously. This helps keep the grapes intact and avoids knocking too much air out of the cream.

Chill before serving

Resting time: The recipe calls for at least 1 hour in the refrigerator, which gives the flavours time to settle and the salad time to become thoroughly chilled. Although the hands-on preparation is quick, allow for this extra time.

Final check: Taste after chilling and adjust the seasoning if necessary. Add the parsley or chives just before serving for a fresh finish.

Ways to serve it

Lettuce: Serve the salad on lettuce leaves for a crisp, fresh base, or offer it on its own as directed. Keep the leaves separate until serving so they stay crisp.

On the side: It pairs well with a simple savoury lunch or a roast meal, where its fruit and creamy dressing provide a cool contrast.

Recipe notes & tips

• Prepare the apples just before mixing them with the lemon juice to help preserve their colour.
• Toast the walnuts or pecans ahead of time and let them cool completely before adding them.
• Whip the cream in a clean, cool bowl for more reliable peaks.
• Fold the dressing in carefully so the grapes do not split.
• Taste again after chilling, since cold food can taste less strongly seasoned.
• Add the lettuce only when serving to keep it crisp.

Variations

• Choose pecans: Use toasted pecans instead of walnuts for a milder, buttery crunch.
• Use green grapes: Swap in green grapes for a sharper, less sweet fruit flavour.
• Add more celery: Increase the celery for extra freshness and crunch.
• Try chives: Use chopped chives instead of parsley for a gentle savoury note.
• Serve in lettuce cups: Spoon the chilled salad into crisp lettuce leaves for individual portions.

Common mistakes to avoid

• Skipping the lemon: Toss the apples with lemon juice straight away to help prevent browning.
• Overwhipping the cream: Stop at firm peaks so it does not become grainy or start turning to butter.
• Rough mixing: Fold the dressing gently to keep the grapes intact and the cream airy.
• Adding warm nuts: Cool toasted nuts before mixing them in, or they can soften the dressing.
• Serving immediately: Chill the salad for at least 1 hour as the method directs.
• Dressing lettuce early: Add the salad to the lettuce just before serving so the leaves do not wilt.

How to store

Keep the salad covered in the refrigerator and eat it within 1–2 days for the best texture. The fruit may release liquid and the nuts will soften over time; this salad is best served chilled rather than reheated.

Frequently asked questions