Description
This classic Waldorf Salad is a refreshing and flavorful combination of crisp apples, celery, grapes, and walnuts, all tossed in a creamy vanilla yogurt dressing. It’s a perfect side dish or light meal.
Ingredients
Scale
- 4 medium apples (about 2 pounds), cored and diced (see notes for variety suggestions)
- 3 stalks celery, chopped
- 1 cup red grapes, halved
- 1 cup green grapes, halved
- Juice of 1/2 lemon (about 1–2 tablespoons)
- 1/2 cup dried cranberries
- 3/4 cup walnuts, roughly chopped
- 12 ounces vanilla yogurt (see notes)
Instructions
- Prepare Fruit and Celery: Core and dice the apples. Chop the celery. Halve the red and green grapes.
- Combine Fruit, Celery, and Lemon Juice: In a large bowl, combine the diced apples, chopped celery, halved red grapes, and halved green grapes. Pour the lemon juice over the fruit and celery mixture and toss gently to coat. The lemon juice helps prevent the apples from browning.
- Add Remaining Ingredients: Add the dried cranberries, roughly chopped walnuts, and vanilla yogurt to the bowl.
- Mix Well: Stir all the ingredients together until they are evenly combined and coated with the yogurt.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the salad to chill thoroughly.
- Serve
Notes
- Apples: A mix of tart and sweet apples works well in this salad. The recipe suggests using 2 Granny Smith apples (tart) and 2 Gala apples (sweet), but you can use any combination of your favorite apples. Other good choices include Honeycrisp, Fuji, and Pink Lady.
- Grapes: You can use all red grapes, all green grapes, or a mix of both.
- Walnuts: Toasting the walnuts before adding them to the salad enhances their flavor. To toast walnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. You can also toast them in a dry skillet over medium heat.
- Yogurt: Vanilla yogurt is used in this recipe, but you can substitute plain yogurt and add a teaspoon of vanilla extract. You can also use Greek yogurt for a thicker, tangier salad. If using Greek yogurt, you may want to thin it out with a little milk or cream.
- Dried Cranberries: You can substitute other dried fruits, such as raisins or dried cherries.
- Make-Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Serving Suggestions: This Waldorf salad is a classic side dish, but it can also be served as a light lunch or snack. It’s great for potlucks, picnics, and holiday gatherings.
- Variations: Add some proteins.