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Waldorf salad gets a bad rap for being dated, but this version shuts that down fast. Crisp apples, juicy grapes, and candied nuts bring the crunch, while a tangy, creamy dressing ties it all together. It’s fresh, fast, and built for flavor.
It’s a fresher take on the classic fruit-and-cream combo. Kind of like our fresh fruit Ambrosia Salad, but crunchier.
Here’s Why This Waldorf Salad Recipe Works
Balanced, creamy dressing: Sour cream and mayo give it body, lemon juice adds zip, and honey (or maple syrup) ties it all together.
Crunch meets juicy: Apples, celery, and candied nuts give you texture for days, while grapes and raisins bring the sweet. If that combo speaks to you, check out our Strawberry Walnut Salad.
Make-ahead friendly: Toss everything but the nuts, chill it down, then add the crunch before serving. Perfect for summer meals when you don’t want to fuss last-minute.
Flexible and forgiving: Use what you’ve got; green or red apples, raisins or dried cranberries, pecans or walnuts. It’s all good.
Recipe Tips
Toss apples in lemon juice: Keeps them from browning and adds a hint of brightness.
Use crisp apples: Think Honeycrisp or Granny Smith. You want snap, not mush.
Dissolve the honey: Mix it with the lemon juice first if it’s stiff. Especially important if your ingredients are cold.
Wait on the nuts: If you’re not serving right away, hold off on adding them to keep them from going soft.
Chop everything bite-sized: Smaller pieces mix better and make the salad easier to eat.
Celery Walnut Apple Salad
This apple Waldorf salad sticks to the classic roots but levels up with candied walnuts. It’s easy to make ahead and holds its texture until you’re ready to serve.
If you’re in the mood for something lighter and fruit-forward, our tropical fruit salad is another great option.
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Waldorf Salad with Candied Pecans
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Ingredients
For the Dressing:
- 1 to2 tablespoons honey
- 1 tablespoon fresh lemon juice
- ½ cup sour cream
- ⅓ cup mayonnaise
- ¼ teaspoon salt
For the Salad:
- 3 to 4 apples, diced (I used a mix of green and red apples)
- 1 tablespoon fresh lemon juice
- 1 cup grapes, halved (I used red seedless grapes)
- 1 to 2 stalks celery, diced
- ⅓ cup raisins
- ½ cup candied pecans, or candied walnuts, roughly chopped
Instructions
Mix the Dressing:
- In a small bowl, whisk together the honey and lemon juice until the honey is fully dissolved. Add the sour cream, mayonnaise, and salt, and stir until smooth. Taste and adjust the sweetness or tanginess to your liking.
Prepare the Salad:
- Add the diced apples to a large bowl and toss them in a little lemon juice to prevent browning.
- Add the grapes, celery, raisins, and nuts (hold off on the nuts if you aren’t serving the salad right away).
- Pour the dressing over the mixture and gently toss until well coated.
- Chill the salad for at least 30 minutes to let the flavors come together. Stir in the nuts just before serving, if you haven’t already. Serve over a bed of lettuce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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