Waldorf Salad: A Classic Thanksgiving Delight
The Waldorf Salad is a timeless classic featuring crisp apples, crunchy celery, toasted walnuts, and juicy grapes, dressed in a creamy, tangy dressing. Perfect for Thanksgiving as a fresh, colorful, and versatile side dish that complements traditional holiday meals.
Equipment
- oven
- Baking sheet
- Mixing bowl
- - Whisk
Ingredients
Main Ingredients
- 2 medium apples (such as Gala, Fuji, or Honeycrisp), cored and diced
- 2 cups celery, finely chopped
- 1 cup walnuts, toasted and coarsely chopped
- 1 cup seedless grapes (red or green), halved or quartered if large
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey (or maple syrup for vegan option)
- Salt and freshly ground black pepper, to taste
- Optional: Chopped fresh parsley or chives for garnish
Instructions
- Wash and dry apples and celery. Core apples and dice into bite-sized pieces. Finely chop celery. Place in a bowl separately.
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet in a single layer. Toast for 8-10 minutes or until fragrant and lightly golden. Let cool, then coarsely chop.
- In a large bowl, combine diced apples, chopped celery, toasted walnuts, and halved grapes.
- In a small bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, and honey (or maple syrup). Season with salt and pepper to taste. Adjust sweetness or tanginess as desired.
- Pour dressing over apple mixture and gently toss to coat evenly, being careful not to bruise the apples.
- Optional: Cover bowl and refrigerate salad for at least 30 minutes to allow flavors to meld. Salad can be served immediately if preferred.
- Before serving, garnish with chopped fresh parsley or chives if desired. Serve chilled and enjoy!
Notes
You can customize the salad by substituting pecans or almonds for walnuts, using vegan mayonnaise and maple syrup for a vegan version, or adding dried cranberries for a festive twist. Prevent apples from browning by tossing them immediately in lemon juice.