Signing you in…

Apple Waldorf Salad with Walnuts and Grapes

Apple Waldorf Salad with Walnuts and Grapes

Crisp apples, celery, grapes, raisins, and toasted walnuts are folded into a light honey-lemon yogurt dressing for a fresh take on classic waldorf salad. This no-cook salad is bright, creamy, and crunchy, making it ideal for lunch, a snack, or a refreshing dinner accompaniment.

Prep: 20 min · Total: 20 min · Serves: 6

Ingredients

  • 0.125 tsp black pepper (freshly ground)
  • 2 tbsp mayonnaise
  • 1 cup red seedless grapes (halved)
  • 0.25 cup raisins
  • 0.5 cup walnuts (toasted and chopped)
  • 0.25 tsp fine salt
  • 1 cup celery (thinly sliced)
  • 0.5 cup plain greek yogurt
  • 1 tbsp honey
  • 2 tbsp fresh parsley (chopped)
  • 4 medium crisp apples (cored and diced into 1/2-inch pieces)
  • 2 tbsp fresh lemon juice

Instructions

  1. Set out a large cutting board, a chef's knife, a small whisk, a small mixing bowl, and a large salad bowl; because this is a no-cook salad, no pan or heat is needed.
  2. Core the 4 medium crisp apples on the cutting board and dice them into 1/2-inch pieces, working for about 5 minutes until the pieces are evenly sized so they mix neatly with the dressing.
  3. Place the diced apples in the large salad bowl and toss them immediately with 2 tbsp fresh lemon juice using a rubber spatula for about 30 seconds, until all cut surfaces are lightly coated and protected from browning.
  4. Add 0.5 cup plain Greek yogurt, 2 tbsp mayonnaise, 1 tbsp honey, 0.25 tsp fine salt, and 0.125 tsp freshly ground black pepper to the small mixing bowl.
  5. Whisk the dressing in the small bowl for 1 minute, until it looks smooth, glossy, and pourable with no streaks of honey or mayonnaise remaining.
  6. Add 1 cup thinly sliced celery, 1 cup halved red seedless grapes, 0.25 cup raisins, and 2 tbsp chopped fresh parsley to the large salad bowl with the lemon-coated apples.
  7. Pour the dressing over the fruit and celery, then fold gently with the rubber spatula for 1 to 2 minutes, scraping the bottom of the bowl until every piece is lightly coated without crushing the grapes.
  8. Add 0.5 cup toasted and chopped walnuts to the salad bowl and fold for about 30 seconds, just until the nuts are evenly distributed and still crisp.
  9. Taste the salad with a clean spoon and adjust only if needed with a small pinch of salt or a few drops of lemon juice, mixing for 15 seconds after any adjustment until the flavor is bright and balanced.
  10. Cover the salad bowl and refrigerate for 10 minutes before serving, until the dressing lightly clings to the apples and the salad is chilled but still crisp.
  11. Serve the salad cold in a shallow serving bowl or individual bowls, making sure each portion includes apples, grapes, celery, raisins, and walnuts.

Nutrition (per serving)

  • Calories: 210
  • Protein: 4 g
  • Fat: 10 g
  • Carbohydrates: 32 g
  • Fiber: 4 g
  • Sugar: 25 g
  • Sodium: 145 mg

More Recipes