Snacks • Thanksgiving

Classic Waldorf Salad

Name: Classic Waldorf Salad
Prep time: 20 min
Cook time: 30 min
Total time: 20 min
Yield: 6 servings
Ingredients: 2 large Honeycrisp apples, diced; 1 Tbsp lemon juice; 1 cup red grapes, halved; 1 cup diced celery; 1/2 cup toasted walnuts, chopped; 1/3 cup mayonnaise; 1/3 cup plain Greek yogurt; 1 Tbsp honey plus salt to taste

Crisp apples, celery, grapes, and walnuts in a light creamy dressing for a fresh Thanksgiving side or snack.

Updated: Nov 9, 2026

⏱ 20 mintotal

6servings

230 kcalper serving

Easylevel

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Why you'll like it

Ready in about 20 min.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
No-cook / minimal cooking.
Fits a busy weeknight.
Storage, freezing and reheating covered below.

Classic Waldorf Salad mixes crisp apples, celery, red grapes, and toasted walnuts in a lightly sweetened mayonnaise and yogurt dressing. This Easy recipe takes 20 min and makes 6 servings as a Thanksgiving side or afternoon snack.

Helpful guides

Instructions

Step 1

Toast the walnuts in a dry skillet over medium heat 3 to 4 minutes until fragrant, then cool and chop. Toasting deepens flavor and keeps nuts crisp longer in dressing. Set aside.

Step 2

Whisk mayonnaise, yogurt, honey, lemon juice, and 1/4 teaspoon salt in a large bowl until smooth. Taste and add more salt or honey; the dressing should be lightly tangy and just sweet. Thin with 1 teaspoon water if very thick.

Step 3

Add diced apples and toss at once to coat with dressing. Coating quickly limits browning and keeps pieces bright. Fold in grapes and celery until evenly dressed.

Step 4

Fold in most of the walnuts, saving a spoonful for the top. Mixing nuts in last keeps them crunchy. Cover and chill at least 30 minutes so flavors blend.

Step 5

Stir gently before serving and sprinkle with reserved walnuts. Serve chilled over lettuce leaves or in small bowls. Cool leftovers within 2 hours and refrigerate promptly.

Step 6

Taste a second time after chilling and adjust salt or lemon. Cold dulls seasoning, so a small pinch of salt often sharpens the fruit.

Troubleshooting — fixes, not repeats

If apples brown, they sat too long before dressing. Dice just before mixing and toss with lemon dressing right away.
If the salad turns watery, fruit was cut too far ahead or overdressed. Dice fresh, drain grapes well, and use just enough dressing to coat.
If walnuts taste soft, they were untoasted or stirred in too early. Toast until fragrant and fold in near the end.
If dressing tastes flat, it needs salt or acid. Add a pinch of salt and a squeeze of lemon, then chill and taste again.

Make it your way

Old Dhaka style: Use pecans instead of walnuts, or fold in 1/2 cup mini marshmallows for an old-fashioned sweet side.
For variation, add 1/2 cup diced cooked chicken for a lunch salad, or swap grapes for dried cranberries for a Thanksgiving color.
A lighter version uses all yogurt instead of mayonnaise with extra lemon.
Keep crisp apples, even dicing, and chilling in every version for fresh crunch.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

This salad does not freeze well because apples and celery turn soft.

FAQ

Which apples work best?
Firm sweet-tart apples like Honeycrisp, Gala, or Fuji hold crunch and balance the creamy dressing. Avoid soft mealy apples, which turn mushy after chilling.

Can I make it ahead?
Yes, up to 1 day ahead. Mix fully, press plastic wrap on the surface, and refrigerate. Stir and top with fresh walnuts just before serving.

Can I use all yogurt or all mayonnaise?
Yes. All yogurt tastes tangier and lighter, while all mayonnaise tastes richer. The half-and-half mix gives balanced creamy flavor that suits most tables.