Combine fruit and nuts with a delightfully creamy dressing for a delicious, homemade classic known as the Waldorf salad.
You don’t have to don pearls to eat this amazing salad, but it’s kind of a fun idea. In the department of the obvious, this salad was named for the swanky Waldorf-Astoria Hotel in New York City. It was created and served for a charity function in 1896 and has been gracing menus ever since.
For my son’s graduation party, I created a New York City-themed spread, with subway stops for different neighborhoods and food to match. Chinatown featured Asian lettuce wraps, egg rolls, and fortune cookies, while Little Italy had a pasta bar with a rigatoni bake. All-things-peppers populated Hell’s Kitchen. And for Midtown? You guessed it. Waldorf salad.
The combination of apples, grapes, celery, and pecans, mixed with a tangy dressing, was a crowd-pleaser. While some had already treated their taste buds to the Waldorf salad, it was a new experience for others. They liked how the whipped cream and mayonnaise created a surprising dressing, and we weren’t far into the party before the spoon was scraping the bottom of this dish.
Tips, tricks, and twists on a classic
A great Waldorf salad is all about balance and texture. Start with crisp, firm apples—Honeycrisp, Granny Smith, or a mix of both give you that perfect sweet-tart bite. Don’t forget a light sprinkle of salt and pepper; it may seem simple, but it really wakes up the flavors. And for the best eating experience, chop everything into similar-sized pieces so every forkful delivers a perfect mix of crunch, sweetness, and creaminess.
For a heartier version, toss in cooked, cubed chicken for a protein boost. Swap apples for pears to make a pear Waldorf salad, or take it tropical with diced pineapple and shredded coconut. A citrus vinaigrette in place of the creamy dressing lightens things up, while adding cooked quinoa makes it extra satisfying and filling.
How do I store leftovers?
This salad is best if made ahead of time and chilled for at least an hour so the flavors can meld. While the salad will keep in an airtight container in the refrigerator for up to 2 days, the apples might brown. For optimal presentation, serve the same day it’s made—and polish off the dish.
Serving suggestions
The Waldorf salad is a great lunch companion to a warm soup like Delicious Tortellini Soup or Cold Busting Green Tea Chicken Noodle Soup. It can be a special guest for brunch alongside Bacon Ranch Deviled Eggs or Perfect Baked Eggs. It also offers a nice contrast to heavier dinner entrées like Hamburger Mac And Cheese Casserole or Oven-Baked BBQ Chicken. To up the presentation, serve it in lettuce cups or even hollowed-out apples.
Delicious Waldorf Salad Recipe
Ingredients
- 1 red or green apple diced
- 1 teaspoon sugar
- 1 teaspoon lemon juice
- 2 ribs celery diced
- ½ cup grapes halved
- 1 tablespoon pecans
- ¼ cup heavy whipping cream
- 1 tablespoon mayonnaise
- Pinch of salt and black pepper
- Lettuce leaves for serving, if desired
Instructions
- In a large bowl, combine the diced apple with the sugar and lemon juice. Add the celery and grapes and toss to coat.
- In a small pan, toast the pecans for 2 minutes over low heat until lightly browned.
- In another bowl, whip the cream until it forms peaks, then add the mayonnaise. Gently fold the mixture together with a silicone or rubber spatula.
- Add the apple mixture to the dressing and season with salt and pepper. Let the salad chill in the fridge for at least 1 hour.
- Serve the salad of lettuce leaves, if desired, and garnish with the toasted pecans. Enjoy!
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