Can I make Waldorf Salad ahead of time?

Yes, but keep the texture in mind. I prep the fruit up to a day ahead and toss it with lemon. The dressing stays in a separate jar. Right before serving, I combine everything, fold in the nuts, and chill for fifteen to thirty minutes. This way the apples stay bright, the celery keeps its snap, and the Waldorf Salad tastes freshly made. Leftovers hold for a day, though the dressing will soften the fruit over time.

What apples are best for Waldorf Salad?

I like a blend for color and balance. Granny Smith adds tart zing; Honeycrisp, Fuji, or Pink Lady bring sweetness and crunch. Choose firm fruit and cut even cubes so each bite feels tidy. Leaving the skin on adds color and a little extra snap. If your apples taste very sweet, add more lemon to the dressing and the bowl. The mix keeps the Waldorf Salad lively and avoids a one-note flavor.

Can I make a lighter version of Waldorf Salad?

Absolutely. I often use all Greek yogurt for the dressing and add a teaspoon of olive oil for silk. You get creamy body without heavy richness. A touch more lemon keeps everything bright. If you prefer less sugar, skip the honey; the fruit is sweet enough for most palates. Toasted pumpkin seeds are a great nut-free crunch. With these swaps, the Waldorf Salad stays fresh, balanced, and satisfying while feeling lighter on warm days.

How do I keep the salad crunchy?

Cold tools and quick steps help. I chill the mixing bowl and plates. I cut the apples last or toss them with lemon immediately. Nuts get toasted and fully cooled, so they keep their snap in the dressing. I also combine the dressing with fruit just before serving, then chill briefly. These tiny habits guard texture without extra work, so the Waldorf Salad arrives creamy, crisp, and bright. Leftovers taste good, but texture softens overnight.

Easy Waldorf Salad with Apples & Grapes

Ingredients

Scale

2 cups mixed apples (Fuji and Granny Smith), diced

1 cup seedless grapes, halved

1 cup celery, chopped

1/2 cup toasted walnuts, chopped

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 tablespoon honey

1 tablespoon lemon juice

Salt and black pepper to taste

Lettuce leaves, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the fruits: Dice the apples into bite-size cubes and halve the grapes. Toss with lemon juice to prevent browning. Chop celery and toast walnuts until fragrant, then let them cool completely.
Whisk the dressing: In a small bowl, mix mayonnaise, Greek yogurt, honey, and lemon juice. Add a pinch of salt and black pepper, and whisk until smooth and glossy.
Combine the ingredients: In a large bowl, fold the apples, grapes, celery, and walnuts together with the dressing until evenly coated. Chill for 30 minutes.
Serve and enjoy: Spoon the salad over crisp lettuce leaves, top with extra walnuts, and serve cold. Delicious with a glass of hibiscus tea.

Notes

For a lighter version, use all Greek yogurt instead of mayonnaise. Add diced chicken for extra protein or pear cubes for a sweeter variation. Keep chilled until serving for maximum crunch.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Salad
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 16g
Sodium: 180mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg