Waldorf salad

Ingredients

• 3green apples, peeled and cut into 1 cm pieces
• 16green grapes, halved
• ¼pomegranate, seeds only (optional)
• 3celery sticks, thinly sliced
• 5 gwalnuts, roughly chopped
• 15 g18% sour cream
• 15 mlwhipping cream, whipped
• 15 mllemon juice
• 15 mlmaple syrup (optional)

Instructions

1. 1

   Mix the salad

   Combine all the ingredients in a bowl and refrigerate until ready to serve.

2. 2

   Add the garnish

   Garnish the salad with chopped walnuts.

What is Waldorf salad?

Waldorf salad is a crisp fruit-and-celery salad associated with the Waldorf hotel in New York. This version brings together green apple, grapes and celery with a lightly creamy dressing.

The contrast of sweet fruit, sharp lemon and crunchy celery makes it a good partner for rich dishes such as glazed ham.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 1g protein, 22g carbs, 3g fat.

Most of the carbohydrates and sugars come from the apples, grapes and optional maple syrup; the cream and sour cream contribute most of the fat, while the small amount of walnuts adds a little more. Serve it with a protein-rich main such as ham and add vegetables or bread to make a more balanced plate.

The fruit and crunch

Apples: Cut them into even 1 cm pieces so they are easy to eat and coat evenly. Lemon juice in the mixture helps keep their flavour bright.

Celery and grapes: Thin celery slices give a crisp bite, while halved grapes add sweetness. Pomegranate seeds are optional, but bring extra colour and a little tartness.

Making the creamy dressing

Cream: The whipped cream and sour cream make a soft, light coating rather than a thick mayonnaise-based dressing. Fold and mix gently so the whipped cream does not lose all its air.

Maple syrup: This is optional and adds sweetness to balance the lemon. Taste the mixture before serving, especially if the fruit is already sweet.

Keep the pieces crisp

Cut the apple and celery shortly before mixing, then chill the salad until it is needed. The pieces should stay distinct, with dressing clinging lightly rather than pooling at the bottom.

Add the chopped walnuts as the final garnish so they keep their texture. If they are mixed in early, they will soften as the salad rests.

Make it on serving day

This salad takes about 20 minutes to prepare and is best made on the day it will be eaten. Keep it covered in the fridge until serving.

A short chill lets the flavours come together, but avoid leaving it for too long because the fruit can release liquid and lose its fresh texture.

What to serve with it

Waldorf salad is suggested alongside glazed ham, where its cool, crisp fruit offers a contrast to the meat. It also works as part of a larger spread of salads and side dishes.

For a lighter meal, serve it with bread or alongside a simple vegetable dish. Keep it chilled until it goes to the table.

Recipe notes & tips

• Cut the apple into even 1 cm pieces for a consistent bite.
• Use lemon juice to bring freshness to the creamy dressing.
• Halve the grapes so they mix through the salad more evenly.
• Chill the salad covered until it is ready to serve.
• Scatter the walnuts over the top just before serving for the best crunch.

Variations

• Add pomegranate: Use the seeds for extra colour and a tart note.
• Skip the syrup: Leave out the maple syrup for a less sweet dressing.
• Use red grapes: Swap in red grapes for a different colour and sweetness.
• Toast the walnuts: Toast them briefly and cool before chopping for a deeper nutty flavour.
• Add extra celery: Use more thinly sliced celery for a crunchier salad.

Common mistakes to avoid

• Making it too early: Prepare it on the day of serving so the fruit stays fresh.
• Large apple pieces: Keep them to 1 cm so they are easy to eat and coat.
• Thick celery slices: Slice the celery thinly for a more even crunch.
• Soft walnuts: Add the chopped walnuts as a garnish just before serving.
• Over-sweetening: Maple syrup is optional, so taste the fruit and dressing before adding it.

How to store

Keep the salad covered in the fridge and eat it on the day it is made, as recommended. It is best served chilled and is not suited to reheating.

Frequently asked questions