A crisp, sweet-and-tangy salad inspired by the pictured recipe. It combines crunchy apples and celery with juicy grapes, chewy dried cranberries, and toasted walnuts in a light creamy dressing.
Serves: 4–6
Prep time: 20 minutes
Cook time: 5 minutes for toasting walnuts
Total: about 25 minutes
Ingredients
Salad
3 medium crisp apples — Granny Smith, Pink Lady, Honeycrisp, or a combination
2 celery stalks, finely sliced
1½ cups seedless grapes, halved
½ cup dried cranberries
¾ cup walnuts, roughly chopped
1–2 tbsp fresh lemon juice, for the apples
1 tbsp chopped fresh parsley, optional
Creamy dressing
½ cup mayonnaise
¼ cup plain Greek yogurt
1½ tbsp fresh lemon juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
¼ tsp salt
⅛ tsp freshly ground black pepper
Optional: 1–2 tbsp milk or water if you prefer a thinner dressing.
Method
1. Toast the walnuts
Place the chopped walnuts in a dry skillet over medium-low heat. Toast for about 3–5 minutes, stirring frequently, until fragrant.
Transfer them to a plate and let them cool. Don’t leave them in the hot pan, as they can continue cooking and become bitter.
2. Prepare the apples
Wash and core the apples. Cut them into bite-sized cubes or chunky pieces.
Toss immediately with 1–2 tablespoons lemon juice. This adds brightness and helps slow browning.
For the crispest texture, keep the apple pieces fairly large rather than finely chopping them.
3. Prepare the vegetables and fruit
Slice the celery thinly.
Halve the grapes. If they’re particularly large, quarter them.
Measure out the dried cranberries.
4. Make the dressing
Whisk together:
mayonnaise
Greek yogurt
lemon juice
honey
Dijon mustard
salt
black pepper
Taste and adjust:
More lemon → more tang
More honey → sweeter
More yogurt → lighter and tangier
A splash of milk/water → thinner dressing
5. Combine
In a large bowl, combine the apples, celery, grapes, cranberries, and about ⅔ of the toasted walnuts.
Pour the dressing over the mixture and gently toss until everything is coated.
6. Finish
Refrigerate for 20–30 minutes before serving if possible.
Scatter the remaining walnuts over the top just before serving so they retain their crunch.
Nut information
Walnuts are the primary nut in this recipe. They provide the characteristic rich, slightly earthy crunch that contrasts with the juicy fruit.
A typical 1 oz (28 g) serving of walnuts provides approximately:
185 calories
18 g fat
4.3 g protein
3.9 g carbohydrate
1.9 g fiber
Walnuts are particularly notable for their ALA (alpha-linolenic acid), an omega-3 fatty acid of plant origin.
Walnut allergy
Walnuts are a tree nut and can cause serious allergic reactions in susceptible individuals. The FDA currently recognizes walnuts as a major food allergen in the U.S.; food labels must identify the specific tree nut rather than simply saying “tree nuts.”
U
U.S. Food and Drug Administration
+1
If serving someone with a nut allergy, don’t simply remove the walnuts if cross-contact is a concern. Use clean utensils, cutting boards, bowls, and ingredients that haven’t been exposed to the allergen.
Nut substitutions
Substitute Result
Pecans Sweeter, buttery, very similar texture
Almonds Firmer and more pronounced crunch
Cashews Mild and creamy
Pumpkin seeds Nut-free alternative with good crunch
Sunflower seeds Budget-friendly nut-free option
No nuts The salad still works; increase celery or cranberries slightly
If making it specifically for someone with a tree-nut allergy, check packaged ingredients for cross-contact statements rather than assuming a substitute is automatically safe.
How to keep the salad extra crisp
For the apples: Use firm apples and toss them with lemon juice immediately after cutting.
For the celery: Slice it shortly before assembling. For exceptionally crisp celery, soak the slices in ice water for 5–10 minutes and drain thoroughly.
For the walnuts: Toast them separately and add them shortly before serving.
For the dressing: Don’t overdress the salad. Start with about ¾ of the dressing, toss, and add more only if necessary.
Flavor variations
Lighter version
Replace most or all of the mayonnaise with Greek yogurt.
Waldorf-style version
Add ½ cup chopped pear and a little extra walnut.
Extra savory
Add a small amount of finely chopped red onion and increase the Dijon mustard.
Holiday version
Add extra dried cranberries and a pinch of cinnamon.
More substantial salad
Add diced cooked chicken or turkey.
Dairy-free
Use a dairy-free yogurt or omit the yogurt and increase the mayonnaise slightly.
Recipe Q&A
Can I make this salad ahead of time?
Yes. The assembled salad can be refrigerated for several hours. For the best texture, however, keep the walnuts separate and stir them in immediately before serving.
How long does it last?
Store covered in the refrigerator and ideally eat within 1–2 days. The apples and celery will gradually lose their crispness and the dressing will become more watery.
Why are my apples turning brown?
Cut apples naturally oxidize when exposed to air. Lemon juice slows this process. Tossing the apples with lemon juice immediately after cutting helps maintain their color.
Can I use green and red apples together?
Absolutely. A combination gives the salad both visual contrast and different levels of sweetness and acidity.
Which apple is best?
For a very crisp, tart salad, use Granny Smith. For a sweeter salad, use Honeycrisp, Pink Lady, or Fuji. A mixture is particularly good.
Can I use fresh cranberries?
Not as a direct replacement. Fresh cranberries are much more tart and contain considerably more moisture. Dried cranberries provide the intended chewy sweetness.
Can I use raisins instead of dried cranberries?
Yes. Golden raisins or regular raisins work well, although they’ll make the salad less tart and colorful.
Should the walnuts be raw or toasted?
Either works. Toasting is recommended because it intensifies the walnut flavor and makes the salad more aromatic.
Can I use pecans?
Yes. Pecans are an excellent flavor substitution, although they’re also a tree nut and should be avoided by anyone allergic to them.
U
U.S. Food and Drug Administration
Is this the same as Waldorf salad?
It’s Waldorf-style rather than necessarily a traditional Waldorf salad. The classic concept is centered on apples, celery and walnuts with a creamy dressing; this version adds grapes and dried cranberries for additional sweetness and texture.
Can I make it without mayonnaise?
Yes. Use ¾ cup Greek yogurt instead of the mayonnaise/yogurt combination, then adjust the lemon juice and honey to taste.
Why does my salad become watery?
Grapes and celery contain a lot of water. Excess dressing, very juicy fruit, or preparing it too far ahead can make the bottom of the bowl watery. Dry the fruit and vegetables well and add the dressing shortly before serving.
Is it gluten-free?
The basic ingredients are naturally gluten-free, but check packaged ingredients, particularly mayonnaise, mustard, dried cranberries, yogurt, and any flavored nuts, if the salad is being prepared for someone who must strictly avoid gluten.
Is it vegan?
The basic recipe isn’t vegan because mayonnaise and Greek yogurt commonly contain egg and/or dairy. Use vegan mayonnaise and plant-based yogurt to make it vegan.
How can I make it less sweet?
Use Granny Smith apples, reduce the dried cranberries to ¼ cup, and increase the lemon juice or Dijon slightly.
How can I make it more savory?
Reduce the honey, add extra Dijon, increase the celery, and add a little finely chopped red onion or fresh parsley.
Suggested serving
Serve it cold or lightly chilled alongside grilled chicken, roasted turkey, sandwiches, wraps, or a simple soup. For a buffet, keep the salad refrigerated and add the final toasted walnuts immediately before serving.