This Waldorf Salad brings together crisp apples, juicy grapes, crunchy celery, and toasted walnuts in the creamiest whipped dressing. It’s fresh, lightly sweet, and beautifully balanced, exactly the kind of classic American side dish that still feels special today. If you love salads with fruit, crunch, and a hint of sweetness, it has the same energy as my Winter Chopped Salad, just with a more old-school, nostalgic twist. Chill it well before serving so every bite is crisp, cool, and refreshing.
History of the Classic Waldorf Astoria Salad
The Waldorf Salad was first created in the 1890s at New York City’s Waldorf Astoria Hotel by Oscar Tschirky. The original version was famously simple: just apples, celery, and mayonnaise! Grapes and nuts were added later, and over the years, the salad evolved into the creamy, crunchy combination we know today. Despite its elegant origins, it’s become a beloved potluck staple thanks to its ease, freshness, and timeless flavor.
Ingredients & Substitutions
- Granny Smith Apples: Their tart, crisp bite keeps the salad bright and refreshing. I tested this with Honeycrisp and Pink Lady as well; both work beautifully if you want something a little sweeter. Just be sure to dice the apples right before mixing so they stay fresh and crunchy.
- Granulated Sugar: Adds a touch of sweetness to balance the apples and grapes. You can skip it if your apples are very sweet.
- Lemon Juice: Prevents browning and adds brightness. Fresh lemon juice is best, but bottled works in a pinch.
- Celery: Essential for crunch and freshness. If you’re not a celery fan, try swapping in chopped fennel for a similar crisp texture.
- Red Seedless Grapes: Their juicy sweetness rounds out the flavors. Green grapes also work and give the salad a slightly tart feel.
- Toasted Walnuts: For nutty depth and crunch. Pecans or slivered almonds can easily be used instead. For a nut-free version, sunflower seeds or pumpkin seeds add great texture.
- Heavy Whipping Cream: Whipped until stiff peaks, it creates the signature light, creamy dressing. You can swap in Greek yogurt for a tangier, slightly thicker dressing.
- Mayonnaise: Gives richness and helps stabilize the whipped cream. Use your favorite brand or make homemade mayo. For a lighter option, replace half the mayo with plain yogurt.
- Kosher Salt: Just enough to balance the sweetness and bring all the flavors together.
FAQs
Can I make this Waldorf Salad ahead of time?
Yes. The salad actually improves as it chills. Make it up to 24 hours in advance, keeping it covered in the refrigerator. Give it a gentle stir before serving.
Do I have to whip the cream?
Whipping the cream gives the dressing its signature light, airy texture. If you prefer a quicker version, you can use 1/4 cup Greek yogurt or 1/4 cup additional mayonnaise, but the salad will be heavier and less fluffy.
Do I have to toast the nuts?
Toasting the walnuts really brings out their natural flavor and adds a deeper, nuttier crunch to the salad, but it’s not strictly required. If you’re short on time, you can use raw walnuts or substitute another nut or seed, or even leave them out entirely. For the best flavor and texture, though, lightly toasting them in the oven or on the stovetop is worth the extra few minutes.
Can I make this recipe without nuts?
Absolutely. Simply leave out the walnuts for a nut-free version. If you’d like a little crunch, sunflower seeds or pumpkin seeds are great alternatives.
What apples work best?
Granny Smiths hold their shape and keep the salad bright and crisp. I also tested Honeycrisp and Pink Lady; both work well if you prefer a sweeter flavor.
Serving Ideas
- Light Lunch: Serve it on a bed of butter lettuce or spring mix with a side of crusty bread for an easy midday meal.
- Pair with Other Fresh Salads: If you enjoy fruit-forward salads, try it alongside my Winter Pear Salad for a bright, seasonal duo.
- Sandwich or Wrap Filling: Use the Waldorf Salad as a filling for chicken, turkey, or ham sandwiches and wraps. The crisp apples and grapes add natural sweetness, and the creamy dressing makes each bite indulgent without being heavy.
How to Store Waldorf Salad
Refrigerator: Store covered in an airtight container for 2-3 days. The apples may soften slightly over time, but the salad stays crisp and refreshing.
Freezer: This salad does not freeze well due to the fresh fruit and whipped cream dressing.
Make-Ahead Tip: Dice the apples and prepare the whipped dressing separately up to a day ahead. Keep them chilled, then mix just before serving for maximum crunch.
Waldorf Salad
Ingredients
- 2 medium Granny Smith apples, diced (about 2 cups)
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
- 2 medium ribs celery, diced (about 1 cup)
- 1 cup (151 g) red seedless grapes, halved
- ½ cup (58 g) toasted walnuts*, roughly chopped
- ¼ cup (59 g) heavy whipping cream
- ¼ cup (58 g) mayonnaise
- ½ teaspoon kosher salt
Instructions
- To a large bowl, add diced apples, sugar, and lemon juice. Toss gently to coat the apples evenly.
- Add the celery, grapes, and walnuts to the bowl with the apples. Gently mix to combine.
- In a medium bowl, use a hand mixer or whisk to whip the heavy whipping cream until stiff peaks form. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape.)
- Once the cream is whipped, gently fold in the mayonnaise until the mixture is smooth and creamy.
- Pour the whipped cream mixture over the apple mixture. Sprinkle with salt, then gently fold everything together until evenly combined.
- Cover and refrigerate for at least 1 hour or overnight, until chilled.
- Serve cold.
Notes
- Preheat the oven to 350°F.
- Spread the walnuts in a single layer on a baking sheet.
- Bake for 7 to 9 minutes, stirring once halfway through.
- Remove from the oven when lightly golden.
- Let cool completely before chopping or using.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is crispy, sweet, and creamy. It's a classic for a reason!
Elizabeth
I liked the flavor combination, but I found it a bit too rich for my taste. Next time I might cut back on the mayonnaise.
Stephanie
Simple, fresh, and exactly what I wanted.
Bella
I haven't tried this salad before. Interesting combination of textures and flavors, but I liked it.
Perfect mixture