Creamy Waldorf Salad with Apples and Walnuts Recipe
This classic Waldorf Salad is a refreshing and crunchy blend of diced Granny Smith apples, celery, red grapes, and toasted walnuts, all tossed in a creamy dressing made from whipped heavy cream and mayonnaise. It’s a perfect balance of sweet, tart, and creamy flavors, ideal as a light lunch or a side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Fruit and Nuts
- 2 medium Granny Smith apples, diced (about 2 cups)
- 1 cup (151 g) red seedless grapes, halved
- ½ cup (58 g) toasted walnuts, roughly chopped
Vegetables
- 2 medium ribs celery, diced (about 1 cup)
Dressing
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
- ¼ cup (59 g) heavy whipping cream
- ¼ cup (58 g) mayonnaise
- ½ teaspoon kosher salt
Instructions
- Prepare the apples: To a large bowl, add diced Granny Smith apples, granulated sugar, and lemon juice. Toss gently to coat the apples evenly, preventing them from browning and adding a slight sweetness.
- Add celery, grapes, and walnuts: Incorporate the diced celery, halved grapes, and roughly chopped toasted walnuts into the bowl with the apples. Mix gently to combine all ingredients evenly without bruising the fruits.
- Whip the cream: In a medium bowl, use a hand mixer or whisk to whip the heavy whipping cream until stiff peaks form—meaning the peaks hold their shape upright without collapsing.
- Make the dressing: Gently fold the mayonnaise into the whipped cream until the mixture is smooth and creamy, forming the signature creamy dressing of the salad.
- Combine everything: Pour the whipped cream and mayonnaise mixture over the apple mixture. Sprinkle the kosher salt evenly, then gently fold all the ingredients together until they are evenly coated by the dressing.
- Chill the salad: Cover the bowl and refrigerate for at least 1 hour or overnight to allow flavors to meld and the salad to chill thoroughly before serving.
- Serve: Serve the Waldorf Salad cold as a refreshing side or light meal.
Notes
- Use Granny Smith apples for their tartness and firm texture, which hold up well in the salad.
- To toast walnuts, place them in a dry skillet over medium heat and stir frequently until fragrant and lightly browned, about 5 minutes.
- For a lighter version, you can substitute mayonnaise with Greek yogurt, though it will alter the traditional flavor.
- Make sure to fold the dressing gently into the ingredients to keep the walnuts and fruits intact.
- Salad tastes best after resting in the fridge for at least an hour, but avoid storing longer than 24 hours for optimal freshness.
