Waldorf Salad Recipe

Ingredients

• 150 g (1 cup)grapes, halved
• 1Granny Smith apple, diced
• 60 g (1/2 cup)walnut pieces
• 80 ml (1/3 cup)mayonnaise
• 2celery stalks, chopped
• A pinchsalt

Instructions

1. 1

   Toss and serve

   Put all the ingredients in a bowl and toss gently with the mayonnaise. Serve immediately.

What is Waldorf salad?

Waldorf salad is an American salad traditionally associated with New York’s Waldorf hotel, where an early version was served in the late nineteenth century. Its familiar combination of fruit, celery and a creamy dressing has since become a classic.

This version includes grapes and walnuts alongside the apple and celery, giving each forkful a mix of juicy, crisp and crunchy textures. Its short preparation time makes it handy for lunch or as a fresh side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 338 calories, 4g protein, 17g carbs, 30g fat.

The grapes and apple provide most of the carbohydrates, while mayonnaise and walnuts contribute much of the fat. Walnuts add some protein, though the salad is modest in protein overall; serve it with eggs, beans or chicken for a more balanced plate.

The fruit and crunch

Apple: Granny Smith brings a tart flavour and firm bite that contrasts with the sweet grapes. Dice it into pieces similar in size to the other ingredients for an even mix.

Grapes: Halve them so they are easy to eat and their juice mingles with the dressing. Choose firm grapes to help the salad stay fresh and juicy rather than watery.

Celery and walnuts

Celery: Chop the stalks into small, even pieces for crispness throughout the bowl. Smaller pieces also make the salad easier to serve alongside the fruit.

Walnuts: Walnut pieces add a rich, earthy crunch. If they are large, break them into bite-sized pieces before mixing.

Coating the salad

Mayonnaise: Fold it through gently so it coats the ingredients without crushing the fruit. Start with the stated amount and avoid vigorous stirring, which can make the salad look mashed.

Salt: A pinch rounds out the flavours. Taste a grape and apple piece with a little dressing before deciding whether it needs more.

Timing and texture

The listed preparation time is five minutes, and the method calls for serving the salad as soon as it is mixed. Have the ingredients ready before adding the mayonnaise to preserve their crisp texture.

Use a light toss rather than stirring repeatedly. The salad is ready when the fruit and celery are lightly coated and the walnut pieces remain intact.

Serving ideas

Serve it on its own for a quick lunch or alongside a sandwich, soup or simple savoury main. The creamy dressing and fruit make it a refreshing contrast to warm, savoury dishes.

For a fuller plate, pair a serving with a source of protein such as eggs, beans or grilled chicken. Add it just before eating so the salad stays crisp.

Recipe notes & tips

• Chill the grapes and apple beforehand for a cool, refreshing salad.
• Dice the apple just before mixing to limit browning.
• Cut the celery and apple into pieces of similar size for easier eating.
• Fold the mayonnaise through gently to keep the fruit intact.
• Serve promptly for the best crisp texture.

Variations

• Add lemon: Toss the diced apple with a little lemon juice before combining to help preserve its colour.
• Toast the walnuts: Cool them completely before adding for a deeper, more fragrant crunch.
• Use yoghurt: Replace some of the mayonnaise with plain yoghurt for a tangier dressing.
• Add raisins: Mix in a small handful for extra sweetness and chew.
• Try another apple: Use a firm, tart eating apple if Granny Smith is unavailable.

Common mistakes to avoid

• Overmixing: The fruit can break down; fold everything together gently.
• Making it too early: The ingredients soften as they sit; mix just before serving.
• Large apple chunks: They can be awkward to eat; dice the apple into bite-sized pieces.
• Adding warm walnuts: Heat can soften the fruit and dressing; let toasted walnuts cool first.
• Too much dressing: It can mask the fresh flavours; add the mayonnaise gradually and toss lightly.

How to store

For the best texture, eat the salad immediately after mixing. If needed, cover and refrigerate leftovers promptly and use within a day; the apple and celery may soften, and the salad is best served cold rather than reheated.

Frequently asked questions