This classic Waldorf salad recipe features crisp Granny Smith apples, juicy grapes, crunchy celery, and toasted walnuts all folded into a luxurious, light dressing made from freshly whipped heavy cream and mayonnaise. Perfect for holidays, potlucks, or a refreshing side any time of year. We love this on our Easter table next to the Brown Sugar Glazed Ham.
Why You’ll Love This Recipe
The combination of tart apples and sweet grapes with crunchy celery and walnuts creates a perfect texture contrast, while the whipped cream-mayonnaise dressing adds a light, luxurious creaminess that sets this apart from basic versions. It’s make-ahead friendly and always a crowd-pleaser at gatherings.
Quick Tips for Success
- For deeper flavor, spread the walnuts on a baking sheet and bake at 350°F for 6-8 minutes, stirring halfway, until fragrant. Cool completely before chopping.
- Work quickly when dicing apples and toss immediately with lemon juice/sugar to minimize browning.
- For the best texture, fold gently; overmixing can deflate the whipped cream.
- If the dressing seems too thick after folding, add a tiny splash more cream (but this ratio usually whips up perfectly light).
Variations
- Swap walnuts for pecans or add a handful of raisins for extra sweetness.
- Use a mix of green and red apples for more color and flavor layers.
Serving Suggestions
Enjoy as a side with oven-roasted chicken, turkey, or ham. Serve on a bed of crisp lettuce for a light lunch, or pair with sandwiches or wraps for an easy meal.
Storage
Store covered in the refrigerator for up to 2 days. The dressing may loosen slightly over time, but flavors improve on day two. Not ideal for freezing due to the fresh fruit and whipped texture. To preserve their texture, add the toasted walnuts just before serving.
Waldorf Salad
Ingredients
- 2 medium Granny Smith apples, diced (about 2 cups)
- 1 tablespoon granulated sugar
- 2 teaspoons lemon juice
- 2 medium ribs celery, diced (about 1 cup)
- 1 cup red or green seedless grapes, halved
- ½ cup toasted walnuts*, roughly chopped
- ¼ cup heavy whipping cream
- ¼ cup mayonnaise
- ½ teaspoon kosher salt
Instructions
- In a large bowl, add the diced apples, granulated sugar, and lemon juice. Toss gently to coat the apples evenly and prevent browning.
- Add the diced celery, halved grapes, and chopped toasted walnuts to the bowl with the apples. Gently mix to combine.
- In a medium bowl, use a hand mixer or whisk to whip the heavy whipping cream until stiff peaks form. (Stiff peaks stand straight up and hold their shape when the beaters are lifted.)
- Gently fold the mayonnaise into the whipped cream until the mixture is smooth and creamy.
- Pour the whipped cream dressing over the apple mixture. Sprinkle with the kosher salt, then gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour or overnight to allow the flavors to meld and the salad to chill thoroughly.
- Serve cold, as a refreshing side salad or light dessert.
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