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Creamy Waldorf Astoria Salad

Creamy Waldorf Astoria Salad - recipe card
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A classic Waldorf salad reimagined with a creamy, tangy yogurt dressing that clings to crisp apples, juicy grapes, and crunchy celery. Sweet toasted walnuts add nutty depth, while the velvety dressing balances richness and acidity for a refreshing, satisfying dish.

Ingredients

Scale
  • 2 medium Granny Smith apples, cored and cut into 1/2-inch dice
  • 1/2 cup red seedless grapes, halved
  • 2 celery ribs, cut into 1/4-inch dice (about 1/2 cup)
  • 1/2 cup golden raisins
  • 1/3 cup walnut halves, toasted
  • 1/4 cup full-fat Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 4 large lettuce leaves (such as butter or romaine), for serving

Instructions

  1. Toast the walnuts: Place the walnut halves in a small dry skillet over medium heat. Cook, shaking the pan frequently, for 3-5 minutes until they become fragrant and deepen in color. Immediately transfer to a plate to cool completely to prevent burning from residual heat.
  2. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, kosher salt, and black pepper until smooth and emulsified. Taste and adjust seasoning if needed — the dressing should be tangy with a hint of sweetness.
  3. In a large mixing bowl, combine the diced apples, halved grapes, diced celery, and golden raisins. Toss gently with a rubber spatula to distribute the fruit and vegetables evenly.
  4. Pour the prepared dressing over the apple mixture. Fold carefully with the spatula until every piece is coated in a thin, even layer of dressing. Avoid over-mixing, which can break down the apple dice and make the salad watery.
  5. Add the cooled, toasted walnuts to the bowl and fold once or twice just to incorporate them. The walnuts should remain distinct and crunchy, not mixed into submission.
  6. Place one lettuce leaf on each of four serving plates. Divide the Waldorf salad evenly among the leaves, mounding it in the center. Serve immediately while the apples are crisp and the walnuts are crunchy.
  7. For best texture, dress the salad no more than 15 minutes before serving. If making ahead, prepare the dressing and keep it refrigerated separately; toss the salad just before plating.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The apples will soften and the walnuts will lose crunch over time. For longer storage, keep the dressing separate and toss before serving. Not recommended for freezing. To re-crisp walnuts, toast them in a dry skillet over medium heat for 1-2 minutes before adding to the salad.

Nutrition

Keywords: Waldorf salad, creamy Waldorf, Waldorf Astoria salad, apple salad, grape salad, celery salad, walnut salad, yogurt dressing, no-cook salad, classic salad, easy salad, lunch recipe

Find it online: https://copycatkitchenco.com/creamy-waldorf-astoria-salad/