Waldorf salad with yogurt keeps the classic combination of crisp apples, celery, grapes, and walnuts, but uses tangy yogurt for a lighter, creamy dressing. It comes together in about 20 minutes and makes a refreshing side dish or a satisfying lunch when served with bread or greens.
Ingredients
- 2 medium crisp apples, such as Honeycrisp or Gala, cored and cut into ½-inch pieces
- 1 tablespoon fresh lemon juice
- 1 cup seedless red or green grapes, halved
- 1 cup celery, thinly sliced (about 2 ribs)
- ½ cup plain Greek yogurt, preferably whole-milk
- 2 tablespoons mayonnaise
- 1 teaspoon honey, plus more to taste
- ¼ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup walnut halves or pieces, lightly toasted and cooled
- 2 tablespoons chopped fresh parsley or a few tender celery leaves (optional)
- 4 to 6 lettuce leaves, for serving (optional)
Instructions
- Toast the walnuts. Place the walnuts in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until fragrant and lightly golden. Transfer them to a plate to cool; nuts can burn quickly if left unattended.
- Prepare the apples. Put the lemon juice in a medium mixing bowl. Core the apples and cut them into bite-size pieces, adding them to the bowl as you work. Toss to coat. The lemon slows browning and adds a little brightness to the salad.
- Mix the dressing. In a small bowl, stir together the yogurt, mayonnaise, honey, salt, and pepper until smooth. Taste it and adjust with a little more honey, lemon juice, or salt if needed. The dressing should be tangy and lightly sweet, not overly sugary.
- Combine the fruit and vegetables. Add the halved grapes and sliced celery to the apples. Pour in the dressing and fold gently until everything is lightly coated. If the mixture looks dry, add another spoonful of yogurt; avoid adding too much dressing at once.
- Finish and serve. Fold in most of the cooled walnuts and the parsley or celery leaves, if using. Taste once more for seasoning. Serve straight away over lettuce leaves, or chill briefly before serving and scatter the remaining walnuts on top just before eating.
Tips
- Choose firm apples. Crisp varieties hold their shape and give the salad its characteristic crunch. A sweet-tart apple is especially good alongside creamy dressing and juicy grapes.
- Keep the dressing balanced. Greek yogurt can be quite tangy, so the small amount of mayonnaise rounds it out. For a sharper, lighter dressing, omit the mayonnaise; for a sweeter version, add honey a little at a time.
- Toast and cool the nuts. Toasting brings out the walnuts’ flavor, but add them only after they have cooled. Stirring them into the salad while warm can soften the celery and make the dressing runny.
- Cut pieces evenly. Bite-size apple, grape, and celery pieces make the salad easy to eat and help distribute the dressing. Slice celery thinly so it adds crunch without overpowering the fruit.
Serving Suggestions
Serve the salad on crisp lettuce leaves as a starter or light lunch, or spoon it alongside roast chicken, turkey sandwiches, quiche, or a simple soup. It also works well as part of a picnic or buffet spread. For a more substantial meal, pair it with cooked chicken or chickpeas and serve with whole-grain bread. Keep it chilled until serving, especially on a warm day.
Variations
Swap walnuts for toasted pecans or sliced almonds, or leave out the nuts for a nut-free version. If you avoid dairy, use an unsweetened, unflavored plant-based yogurt and taste the dressing before adding honey. A little Dijon mustard can replace some of the mayonnaise for a savory edge. You can also add a handful of raisins or dried cranberries, though the grapes already provide sweetness. For extra protein, fold in 1 to 1½ cups of cooked, chilled chicken; make sure it has been refrigerated promptly and is cold before mixing.
Storage and Reheating
Waldorf salad is served cold and does not need reheating. For the best crunch, serve it soon after mixing. Leftovers can be covered and refrigerated at 40°F (4°C) or colder for up to 2 days, but the apples and celery will gradually soften and release moisture. Do not leave the yogurt dressing or finished salad at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Discard it if it has been left out longer. If preparing ahead, refrigerate the dressing and cut ingredients separately, then combine them shortly before serving; keep the walnuts separate until the last moment.
Frequently Asked Questions
Can I make Waldorf salad with yogurt ahead of time?
Yes. You can make the dressing and prepare the celery and grapes up to a day ahead, storing them covered in the refrigerator. Cut and dress the apples closer to serving for the freshest texture, or toss them with lemon juice and combine everything a few hours ahead. Add the walnuts just before serving.
What kind of yogurt works best?
Plain Greek yogurt makes a thick dressing that clings to the ingredients. Whole-milk yogurt gives a creamier result, while low-fat Greek yogurt also works. Regular plain yogurt is thinner, so start with a little less and add more only if needed. Avoid flavored or sweetened yogurt, which can make the salad taste too sweet.
Do I have to use mayonnaise?
No. The mayonnaise softens yogurt’s tang and makes the dressing taste closer to a traditional creamy Waldorf dressing. You can leave it out and use an equal amount of yogurt, or replace it with a little extra-virgin olive oil for a different, less classic flavor.
How do I stop the apples from turning brown?
Toss the cut apples promptly with the lemon juice. Make sure all the cut surfaces get lightly coated, then fold them into the dressing. The acid and the dressing both slow browning, although the fruit may darken slightly if stored for a long time.
Can I use a different fruit instead of grapes?
Yes. Diced pear or a small amount of chopped pineapple can work, though each changes the classic flavor. Choose fruit that is firm rather than overripe, and drain very juicy fruit well so it does not thin the dressing.
Can I freeze this salad?
No. Yogurt dressing can separate when thawed, and the apples, grapes, and celery lose their crisp texture. Refrigerate leftovers instead and eat them within 2 days.