Greek Yogurt Waldorf Salad

Ingredients

• 450 g (3 cups)chopped apples, about 3–4 medium apples (Honeycrisp used in the original)
• 100 g (1 cup)chopped celery
• 55 g (½ cup)chopped pecans (or walnuts or almonds)
• 40 g (¼ cup)dried cherries or raisins
• 60 g (¼ cup)vanilla Greek yoghurt, plus more if desired
• Zest of 1 medium lemonlemon zest
• 10 ml (2 tsp)fresh lemon juice
• 4 g (1 tsp)sugar
• 7 g (1 tsp)honey
• 2.5 ml (½ tsp)ground cinnamon
• 1.25 ml (¼ tsp)ground nutmeg

Instructions

1. 1

   Combine the salad

   In a large bowl, toss together the apples, celery, pecans and dried cherries or raisins. Set aside.

2. 2

   Mix the dressing

   In a small bowl, stir the yoghurt with the lemon zest, lemon juice, sugar, honey, cinnamon and nutmeg.

3. 3

   Dress the fruit

   Pour the dressing over the fruit mixture and stir until everything is coated.

4. 4

   Chill until serving

   Refrigerate the salad until you are ready to serve it.

5. 5

   Serve the salad

   Enjoy!

What is Waldorf salad?

Waldorf salad is an American dish traditionally built around apples, celery and nuts, often with a creamy dressing. This version keeps the crisp, sweet-and-savoury combination but uses vanilla Greek yoghurt, lemon and warm spices for its dressing.

The yoghurt makes a tangy coating, while the pecans and dried fruit add contrasting crunch and chew. It comes together without cooking, so it is handy when you want a quick side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 3g protein, 28g carbs, 10g fat.

The apples and dried fruit provide most of the carbohydrates, while pecans contribute most of the fat. Greek yoghurt adds some protein, though the salad is not especially protein-rich; serve it with chicken, eggs or beans to make a more balanced meal.

Choose crisp ingredients

Apples: use firm, crisp fruit that holds its shape when chopped. Honeycrisp is suggested, but another crunchy eating apple works well.

Nuts and fruit: pecans bring a rich crunch, while dried cherries or raisins add concentrated sweetness. Walnuts or almonds are suitable alternatives to pecans.

Keep the dressing balanced

Yoghurt: vanilla Greek yoghurt gives the dressing both creaminess and sweetness. The listed amount makes a light coating; add more if you prefer a creamier salad.

Lemon and spice: zest and juice brighten the yoghurt, while cinnamon and nutmeg lend warmth. Stir the dressing until the honey and sugar are distributed before adding it to the fruit.

Coat without crushing

Mix the apples, celery, pecans and dried fruit gently so the pieces stay distinct. Add the dressing and fold it through until the ingredients are coated rather than heavily covered.

The finished salad should look glossy but not soupy. If it seems too lightly dressed, stir in a little more yoghurt.

Chill before serving

Refrigerating the salad before serving gives it a cool, refreshing texture. The method does not specify a chilling time, so keep it chilled until you are ready to eat.

For the crispest result, serve it soon after preparation; cut apples gradually soften and may discolour as they sit.

What to serve it with

Serve this salad alongside a sandwich, roast chicken or a simple savoury lunch. Its fruit, celery and nuts also make it a useful addition to a spread of salads.

For a more substantial plate, pair it with a source of protein and something savoury, such as grilled chicken or a bean dish.

Recipe notes & tips

• Chop the apples and celery into similarly sized pieces for an even mix.
• Use firm apples so they stay crisp in the salad.
• Taste the dressing before adding it, then adjust the amount of yoghurt to suit your preference.
• Fold the dressing through gently to keep the apple pieces intact.
• Keep the salad refrigerated until serving.

Variations

• Swap the nuts: use walnuts or almonds instead of pecans.
• Change the dried fruit: choose raisins in place of dried cherries.
• Use plain yoghurt: replace vanilla Greek yoghurt with plain Greek yoghurt for a less sweet dressing.
• Add extra crunch: increase the celery slightly while keeping the dressing method the same.
• Make it tangier: add a little more lemon juice to the dressing.

Common mistakes to avoid

• Using soft apples: choose firm fruit so the pieces retain their crunch.
• Adding too much dressing: start with the listed amount and add more yoghurt only if you want a creamier coating.
• Mixing too vigorously: fold gently to avoid breaking up the fruit.
• Skipping the lemon: include the zest and juice to give the creamy dressing a fresh, bright flavour.
• Leaving it out: refrigerate the salad until serving rather than keeping it at room temperature.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days for the best texture. The apples may soften or discolour as they sit; this salad is best served chilled and does not need reheating.

Frequently asked questions