American · Lunch · Snack
Waldorf Salad
A crisp, refreshing classic of crunchy apple, celery, sweet red grapes and toasted walnuts, tossed in a tangy yogurt dressing that is far lighter than the traditional mayonnaise version.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
Calories come from: Carbs 47% · Fat 41% · Protein 12%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 1/2 cup50 gWalnut halves
- 2/3 cup170 gPlain nonfat Greek yogurt
- 1 tbsp15 gLight mayonnaise
- 1 tbsp15 gLemon juice
- 1 tsp7 gHoney
- 1/4 tspSalt
- 1 pinchBlack pepper
- 2 medium360 gCrisp red apples (e.g. Gala or Honeycrisp), unpeeled
- 3 stalks120 gCelery stalks
- 1 cup150 gRed seedless grapes
- 4 large leaves80 gRomaine or butter lettuce leaves (optional)
Steps
- 1
Toast the walnuts in a dry frying pan over medium heat for 4–5 minutes, stirring often, until fragrant.
- 2
Tip the walnuts onto a plate to cool, then roughly chop them.
- 3
In a large bowl, whisk the Greek yogurt, light mayonnaise, lemon juice, honey, salt and pepper until smooth.
- 4
Core the apples and cut them into bite-size cubes, leaving the skin on.
- 5
Add the apple to the dressing straight away and stir to coat so it does not brown.
- 6
Slice the celery thinly and halve the grapes.
- 7
Add the celery, grapes and most of the walnuts to the bowl and fold gently to combine.
- 8
Taste and adjust the seasoning with a little more lemon juice or salt if needed.
- 9
Line plates with the lettuce leaves if using, spoon the salad on top and scatter over the remaining walnuts.
- 10
Serve right away, or chill covered for up to 2 hours.
Swaps, storage and make-ahead
Swaps
- Use green grapes instead of red if that is what you have; the salad tastes just as good.
- For a dairy-free version, replace the Greek yogurt with a plain unsweetened coconut or soy yogurt and check the mayonnaise is labelled dairy-free.
- To make it vegan, use a plain unsweetened plant-based yogurt, a mayonnaise labelled vegan, and maple syrup instead of honey.
- For a nut-free option, swap the walnuts for toasted sunflower or pumpkin seeds.
Storage
This salad is best eaten fresh, as the apples soften and the dressing turns watery over time. Refrigerate any leftovers in a covered container within 2 hours and eat within 1 day; do not freeze.
Make ahead
Toast and chop the walnuts up to 3 days ahead and keep them in an airtight container, and whisk the dressing up to 2 days ahead and keep it covered in the fridge. Cut the apples and assemble the salad shortly before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Waldorf Salad in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Tree nutsMilkEggsCeleryMustard
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (222 g) | Per 100 g | |
|---|---|---|
| Calories | 203 kcal | 91 kcal |
| Protein | 7 g | 3.2 g |
| Carbohydrates | 25.3 g | 11.4 g |
| of which sugars | 19 g | 8.6 g |
| Fiber | 3.8 g | 1.7 g |
| Fat | 9.8 g | 4.4 g |
| of which saturated | 1 g | 0.5 g |
| Sodium | 214 mg | 96 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
