Waldorf Salad with Toasted Walnuts
A classic vegetarian Waldorf salad with crisp apples, celery, red grapes, toasted walnuts, mayonnaise, and lemon. It is creamy, crunchy, lightly sweet, and bright.
- american
- apples
- celery
- classic
- crunchy
- dairy-free
- dinner
- fresh
- gluten-free
- grapes
- holiday
- lemon
- lunch
- mayonnaise
- no-cook
- plant-based
- potluck
- quick
- salad
- side dish
- sweet and savory
- vegetarian
- waldorf salad
- walnuts
Per-serving nutrition for this recipe.
- Cuisine
- American
- Energy
- 394 calories per serving
- Protein
- 4 g per serving
- Carbs
- 33.9 g per serving
- Fat
- 29.4 g per serving
- Sodium
- 290 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
apples, cored and diced · 2 Count
Large Gala Apple - Each
100%
Details
celery, diced · 2 Count
Sleeved Celery
100%
Details
lemon · 1 Count
Fresh Organic Lemon - Each
100%
Details
red grapes, halved · 1.5 Cup
Fresh California Seedless Red Grapes
Sale
30%
Details
raw walnut halves · 0.75 Cup
Fisher California Grown Unsalted Walnut Halves & Pieces
Sale
29%
Details
mayonnaise · 0.33 Cup
Kroger® Real Mayo
Sale
9%
Details
black pepper · 0.13 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
granulated sugar · 1 Teaspoon
Kroger® Pure Cane Granulated Sugar
0%
Details
fine salt · 0.25 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- apples-2 medium
- celery-2 ribs
- red grapes-1 1/2 cups
- raw walnut halves-3/4 cup
- mayonnaise-1/3 cup
- lemon-1 medium
- granulated sugar-1 teaspoon
- fine salt-1/4 teaspoon
- black pepper-1/8 teaspoon
Wash and dry the apples, celery, grapes, and lemon; core and dice the apples, dice the celery, halve the grapes, and juice the lemon.
Use a stable cutting board and keep fingers tucked while cutting apples, celery, and grapes.
Place the walnut halves in a dry skillet over medium heat and toast for 4 to 6 minutes, stirring often, until fragrant and lightly browned. Transfer to a plate and let cool.
Watch the walnuts closely while toasting because they can burn quickly.
In a large mixing bowl, whisk together the mayonnaise, 2 tablespoons lemon juice, sugar, salt, and black pepper until smooth and creamy.
Add the diced apples to the dressing and toss immediately to coat them with the lemony mayonnaise, helping keep the apples crisp and bright.
Add the celery, red grapes, and cooled toasted walnuts; fold gently until everything is evenly coated and the walnuts stay crunchy and intact.
Chill the salad for 15 minutes before serving, then stir once more and serve cold.
Keep the salad refrigerated until serving because it contains mayonnaise.
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