Creamy and Crunchy Waldorf Salad

Classic Waldorf Salad with crisp apples, crunchy celery, juicy grapes, and toasted walnuts in a creamy dressing - a perfect turkey side dish. To be completely honest, to me, a turkey dinner isn't a turkey dinner without a Waldorf salad. 

 

 

That creamy, crunchy, freshness of the Waldorf salad is perfect to cut through the richness of the turkey gravy and juicy turkey. 

 

A Waldorf salad is also perfect to serve with meats like a whole roasted chicken, balsamic pork chops, or this bacon and rosemary chicken. You could even have it with this rack of lamb for Easter! 

 

But to me, it's always the Christmas turkey (not Thanksgiving!). 

 

Why you'll love this recipe

 

Waldorf Salad has been around since the late 19th century, originating from the Waldorf-Astoria Hotel in New York. It became a staple in American cuisine, especially during the warmer months when fresh fruits are at their peak.

 

Its sweet, crunchy profile pairs beautifully with roasted meats, poultry, or even as a refreshing complement to a rich dessert spread. It's also a popular choice for holiday tables like Thanksgiving and Christmas because it offers a bright, crisp contrast to heavier fare.

 

In Norway, it is always served next to our turkey during Christmas. The turkey dinner truly lacks something if it doesn't have this fresh side salad. You may think of it as a retro, old-fashioned dish, but trust me - it hasn't changed much lately because it doesn't need to!

 

 

Ingredients

 

Each ingredient in this Waldorf Salad plays a specific role:

• Green apples - Provide that crisp, tart base. Mixing them with a touch of lemon prevents browning and keeps them fresh-looking.
• Celery - Adds crunch and a subtle savory note that balances the sweetness of the fruit.
• Pineapple - Introduces tropical sweetness and juiciness, making the salad more vibrant.
• Cabbage - Gives a subtle earthy crunch without overpowering the other flavors. Fine shredding keeps it tender.
• Walnuts - Adds texture and a nutty richness, complementing the creaminess of the dressing.
• Red or blue grapes - Burst of sweetness and visual appeal. Halving them ensures every bite has fruit.
• Mayonnaise & whipped cream mixture - The creamy dressing binds all the ingredients together while adding richness. Whipped cream lightens the texture, making the salad airy rather than heavy.
• Sugar and lemon juice - Balance the flavors by adding a hint of sweetness and tang.

 

 

To me, the secret lies in how each ingredient is cut and prepped, as shown in these photos below. 

 

Instructions

 

Prep the fruit and vegetables: Peel, core, and dice the apples, then toss them with a little lemon juice to prevent browning. Finely dice the celery and dice the pineapple. Finely shred the cabbage, discarding the tough core. Quarter the grapes. (3)

 

Make the dressing: In a bowl, combine mayonnaise with lightly whipped cream. Stir in sugar and lemon juice, tasting to adjust for sweetness or acidity. (1-2)

 

Combine ingredients: Gently fold the apples, celery, pineapple, cabbage, grapes, and walnuts into the dressing. Take care not to crush the fruit or nuts. (4)

 

Chill before serving: Let the salad rest in the fridge for 20-30 minutes so flavors can meld. It can also be made in the morning and served in the evening, read more under Storage.

 

Garnish and serve: Decorate with halved grapes and whole walnuts on top for a classic presentation. Serve chilled.

 

 

• Tip 1: Make sure the whipped cream is soft, not over-whipped, so it mixes smoothly into the mayonnaise.
• Tip 2: Remember the dressing should taste more sour than you may think because we will add a lot of ingredients and it's paired with heavy dishes.

 

Substitutions

 

Although I love a classic Waldorf salad, if you want to modernize or change up some things for whatever reason - here are my suggestions:

 

• Apples - Honeycrisp or Fuji work well if you want a sweeter bite.
• Celery - For a milder taste, use cucumber or jicama.
• Pineapple - Canned pineapple in juice works in a pinch if fresh isn't available. You guys know how I feel about using canned fruits.
• Walnuts - Pecans or almonds are excellent alternatives. If you have nut allergy, you can leave out the nuts altogether or swap them for some sunflower seeds, but don't overdo it.
• Mayonnaise - Greek yogurt or a mix of yogurt and mayo lightens the salad. But when it's Christmas, y'all... 

 

Variations

 

Here are some variations if you're up for switching things up a bit further:

 

• Kid-friendly version - Skip the cabbage for a sweeter, fruit-forward salad. They may also not like the nuts. However, I'm pretty sure I've eaten the same exact Waldorf salad ever since childhood. 
• Herby version - Add finely chopped fresh herbs like mint or tarragon for a subtle twist.
• Spicy modern Waldorf - A tiny pinch of cayenne and a drizzle of chili honey adds an unexpected heat.
• Vegan option - Use vegan mayonnaise and whipped coconut cream instead of dairy. Remember it will taste like coconut, but the flavor works well with the fresh fruits.

 

 

Equipment

 

You will only need basic kitchen equipment like:

• Mixing bowls: Glass or metal works best; avoid plastic if the lemon juice is strong, as it can leave a slight taste.

• Knife & cutting board: Sharp knife ensures clean cuts, especially for apples and grapes.

• Whisk or electric mixer: For the whipped cream; hand-whisking works but takes longer.

• Serving dish: A shallow bowl allows the salad to be seen and served easily.

 

Storage

 

Waldorf Salad is best served fresh but can be stored in an airtight container in the fridge for up to 24 hours. The apples may start to release juice over time, so stir gently before serving.

 

Avoid freezing - it changes the texture of both the fruit and the cream.

 

Make-ahead tip: Prepare the fruit and dressing separately and combine right before serving to keep everything crisp.

 

As leftovers: Personally, I feel like the fruits and veggies keep their shape pretty well even days after. So I would not discard it even though it's been more than 24 hours. What I mean above is when you first serve it for the main event! It's a great leftover salad with leftover turkey or next to a hearty stew (maybe a hearty leftover turkey stew). But I wouldn't keep it for more than a week. 5-7 days covered in the fridge. 

 

Expert tips

 

1. Balance textures: I meant what I said about the secret lies in the cutting and prepping of fruits and veggies. Don't over-shred the cabbage, and cut the apples into consistent cubes so every bite has a mix of fruit and crunch.
2. Chill gently: Cold but not icy, so the dressing isn't too stiff and the salad remains fresh. Sometimes my cold hallway is enough if I'm serving it within a few hours. Got to have some perks with an old, drafty house.
3. Garnish last: Add grapes and walnuts right before serving to keep them visually appealing and crunchy.
4. Taste as you go: Adjust lemon juice and sugar depending on how sweet or tart your fruit is. The dressing should be a little on the tart side, because you are mixing it with a lot of fresh veggies and fruits, in addition to it being a side dish for hearty, heavy meals.
5. What I serve with my Waldorf salad: I serve it with a big, juicy turkey and homemade turkey gravy. Other side dishes for my Christmas turkey include these honey balsamic brussels sprouts, warmed and rehydrated prunes (cannot stress the importance of the prunes enough!), boiled potatoes - choose a starchy potato like the Asterix, red potatoes, russet, or Yukon gold. Glazed and roasted carrots (like these Moroccan carrots but without the toppings), or just simply steamed carrots.

 

 

Recipe FAQs

Waldorf Salad is a timeless, crowd-pleasing dish that brings a fresh, crisp, and creamy element to any table. It's versatile, easy to prepare, and can be adapted to suit kids, adults, or a gourmet twist. Enjoy!

 

 

Did you like this recipe? Here are more Holiday side dishes I think you would like:

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