- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 150 g
- 80 g
- 120 g
- 1 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
Process
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Put the walnuts in a dry frying pan over medium heat and toast for 3 to 5 minutes, shaking often, until fragrant and lightly golden. Tip onto a plate to cool completely.
In a large bowl, whisk together the mayonnaise, lemon juice, honey (if using), salt and black pepper until smooth and creamy.
Core and cut the apples into 1 cm cubes, then add them straight to the dressing and toss to coat so they do not brown.
Slice the celery stems 5 mm thick and halve the red grapes, then add both to the bowl.
Add the cooled toasted walnuts and fold everything together gently until evenly coated.
Spoon the salad over lettuce leaves, if using, and serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is cutting the apples too far ahead; toss them in the lemon-mayonnaise dressing within minutes of cutting to stop browning.
- Toast the walnuts until you can smell them and they are one shade darker; under-toasted nuts taste raw and flat, while burnt ones turn the whole salad bitter.
- Dry the celery and grapes well after washing; excess water thins the mayonnaise and makes the salad weep in the bowl.
- For the best texture, keep the apple and celery pieces roughly the same size so every forkful has crunch.
Substitutions
- mayonnaise→half mayonnaise and half plain yogurt for a lighter dressing
- walnuts→pecans or toasted almonds
- red grapes→dried raisins or sultanas
- honey→maple syrup or a pinch of sugar
Storage & reheating
Store in an airtight container in the fridge for up to 2 days; the walnuts will soften after that. Do not freeze, as the celery and apples turn mushy. There is no reheating needed; if chilled, let it sit at room temperature for 10 minutes and stir once before serving.
FAQ
The questions we get asked most
Why did my Waldorf salad turn watery?
The celery and grapes were probably still wet from washing, or the apples released juice as they sat. Dry the celery and grapes thoroughly on a clean towel before mixing, and toss the apples in the dressing right after cutting. If it is already watery, drain off the excess liquid and stir in a spoonful of fresh mayonnaise.
Can I make Waldorf salad ahead of time?
You can prepare the components up to 4 hours ahead: make the dressing, chop the celery and grapes, and toast the walnuts, keeping them separate in the fridge. Toss everything together just before serving so the apples stay crisp and the walnuts keep their crunch. If you must assemble it earlier, add an extra squeeze of lemon juice to the apples.
How do I keep the apples from turning brown?
Toss the cubed apples in the lemon-mayonnaise dressing immediately after cutting, as the acid slows browning. Use a crisp, low-browning variety like Fuji, Honeycrisp or Gala rather than soft apples. If you are prepping ahead, submerge the cubes in a bowl of water with 1 tbsp lemon juice, then drain and pat dry before dressing.
Can I use yogurt instead of mayonnaise?
Yes, but use a thick Greek-style yogurt and replace only half the mayonnaise, otherwise the dressing will be too thin and tangy. Full-fat yogurt works best; low-fat versions separate and make the salad watery. Taste and add a pinch more honey or salt to balance the acidity.
What is the best apple for Waldorf salad?
Choose a firm, crisp apple that holds its shape and does not brown quickly, such as Fuji, Honeycrisp, Gala or Pink Lady. Avoid soft varieties like Red Delicious or McIntosh, which turn mealy when tossed. Peel them only if you prefer a softer texture; the skin adds color and crunch.
How do I know when the walnuts are toasted enough?
They are ready when they smell nutty and have darkened by one shade, usually after 3 to 5 minutes in a dry pan over medium heat. Keep them moving, because they can go from golden to burnt in under a minute. Transfer them to a cold plate immediately, as the hot pan will keep cooking them.
Can I add chicken or another protein to make it a main dish?
Yes, add 200 g of diced cooked chicken breast or turkey to turn it into a lunch salad. Fold the cold, cubed meat in at the same time as the celery and grapes so it does not break apart. Adjust the salt and pepper after adding the protein, since cooked meat is already seasoned.
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