Why You’ll Love This Apple Celery Waldorf Salad

• A Symphony of Textures. Every single bite is an event. You get the juicy, firm crunch of the apple, the watery snap of the celery, the satisfying chew of the raisins, and the toasty, brittle crunch of the walnuts. It’s honestly so much more interesting than your average leafy green salad.
• Incredibly Quick and No-Cook. This is a lifesaver on busy days. There’s no oven, no stovetop—just a little chopping and a quick stir. You can go from zero to a beautiful, impressive salad in about 15 minutes flat, which feels like a little bit of kitchen magic.
• Make-Ahead Marvel. Unlike many salads that wilt the second dressing touches them, this one actually benefits from a little marinating time. The flavors get a chance to mingle and deepen, making it the perfect dish to prepare a few hours ahead of a gathering.
• Surprisingly Versatile. Think of this as your perfect base recipe. It’s fantastic as a side dish with roasted chicken, a brilliant topping for a leftover turkey sandwich, or even a light main course with some grilled shrimp tossed in. It’s a chameleon that adapts to any meal.

Ingredients & Tools

• 2 large crisp, sweet apples (like Honeycrisp or Fuji)
• 4-5 stalks celery, with leaves if possible
• 1/2 cup walnuts, roughly chopped
• 1/3 cup raisins or dried cranberries
• 1/2 cup plain Greek yogurt or good-quality mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley or chives, finely chopped (optional, for garnish)

Tools: A sharp chef’s knife, a large mixing bowl, a smaller bowl for the dressing, a measuring spoons and cups, and a rubber spatula.

The quality of your ingredients really shines here, so it’s worth seeking out the good stuff. A crisp apple makes all the difference against the creamy dressing, and toasting the walnuts—even for just a few minutes—unlocks a deep, nutty aroma that elevates the entire dish. A little goes a long way.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus optional chilling time)

Before You Start: Tips & Ingredient Notes

• Apple Selection is Key. You want an apple that holds its shape and offers a sweet-tart balance. Granny Smith can be too tart on its own here, so I love a Honeycrisp, Pink Lady, or even a sweet-tart Jazz apple. Using two different kinds can add a lovely complexity.
• To Toast or Not to Toast? Toasting the walnuts is a non-negotiable step for me. It only takes 5-7 minutes in a 350°F (175°C) oven or a dry skillet, but it transforms them from bland and slightly bitter to fragrant, crunchy, and deeply flavorful. It’s the secret to a truly great Waldorf.
• The Dressing Debate: Yogurt vs. Mayo. Traditionally, this salad uses mayonnaise, which gives a rich, classic flavor. I often use Greek yogurt for a tangier, lighter feel. You really can’t go wrong—or use a 50/50 split for the best of both worlds. Honestly, it’s all about your personal preference.
• Don’t Skip the Lemon Juice. This does two important jobs. First, it adds a necessary bright, acidic kick to balance the sweetness. Second, and just as crucial, it keeps your chopped apples from turning brown, ensuring your salad stays vibrant and fresh-looking for hours.

How to Make Apple Celery Waldorf Salad

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The cool, crisp salad is the perfect counterpoint to the rich, savory flavors of roasted poultry. It cuts through the richness beautifully.
• A Simple Quiche or Frittata — For a lovely brunch or light dinner, this salad adds a fresh, crunchy element that balances the soft, eggy texture of a quiche.
• Grilled Pork Chops or a Pork Tenderloin — Apples and pork are a classic pairing for a reason. The sweetness in the salad complements the savory meat perfectly.

Drinks

• A Crisp White Wine like Sauvignon Blanc or Pinot Grigio — The high acidity and citrus notes in these wines will mirror the lemon juice in the dressing and cleanse the palate.
• Sparkling Water with a Twist of Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and won’t compete with the salad’s delicate flavors.
• A Light-bodied Pale Ale — The slight bitterness and carbonation can be a surprisingly great match for the creamy, sweet, and crunchy elements of the salad.

Something Sweet

• Simple Shortbread Cookies — A buttery, not-too-sweet cookie is a wonderful way to end the meal without overwhelming the fresh taste of the salad.
• Lemon Sorbet — This continues the bright, citrusy theme and acts as a perfect palate cleanser, feeling light and elegant.
• Dark Chocolate Almond Bark — A few pieces of rich, slightly bitter dark chocolate with nuts provides a satisfying, sophisticated finish.

Top Mistakes to Avoid

• Mistake: Using a mealy, soft apple. This is the biggest texture fail. A soft apple will turn mushy when mixed with the dressing and ruin the delightful crunch that defines this salad. Always opt for firm, crisp varieties.
• Mistake: Adding the dressing too early and not letting it rest. If you serve it immediately, the flavors will taste separate and the raisins will be dry. That short resting time is crucial for the ingredients to get to know each other and create a harmonious dish.
• Mistake: Over-mixing the salad. You want to fold the ingredients gently. Aggressive stirring can bruise the apples and break the walnuts into too-small pieces, resulting in a mushy texture. A light touch is best.
• Mistake: Skipping the acid (lemon juice) in the dressing. Without it, the salad will taste flat and overly sweet. The acid is what makes the flavors pop and also keeps your beautiful apples from oxidizing and turning an unappetizing brown.

Expert Tips

• Tip: Add a pinch of celery seed. For an extra layer of celery flavor that’s surprisingly potent, add about ¼ teaspoon of celery seed to the dressing. It amplifies the celery essence without adding more bulk.
• Tip: For a more elegant presentation, use a melon baller. Instead of cubing the apples, you can use a small melon baller to create little apple spheres. It’s a bit more work, but it looks stunning for a special occasion.
• Tip: Turn it into a main course. Add a protein! Some shredded rotisserie chicken, a can of drained chickpeas, or even some cubed cheddar cheese can transform this side salad into a satisfying and complete lunch.
• Tip: Toast your nuts in bulk. I often toast a big batch of walnuts or pecans on the weekend, let them cool, and store them in a jar in the freezer. They stay crisp and ready to go for recipes like this all week long.

FAQs

Can I make this salad ahead of time?
Absolutely, and it’s actually encouraged! You can prepare the entire salad (including the dressing) up to 24 hours in advance. Keep it covered tightly in the refrigerator. The apples might soften slightly, but the flavors will be even more developed. Give it a good stir before serving and add a fresh garnish. I wouldn’t recommend going much beyond 24 hours, as the celery can start to lose its snap.

What’s a good substitute for walnuts?
Pecans are a fantastic alternative, offering a similar crunch with a slightly sweeter, buttery flavor. Toasted almonds or even sunflower seeds would work well too for a nut-free version. The goal is to have that toasty, crunchy element, so feel free to get creative with what you have on hand.

My salad seems a bit dry. What did I do wrong?
This usually happens if the apples were particularly small or not very juicy. Don’t worry! Simply whisk together another tablespoon of yogurt/mayo and a teaspoon of lemon juice and gently fold it into the salad. The raisins will also continue to release moisture as they sit, so sometimes just letting it rest for another 15 minutes does the trick.

Can I use a different dried fruit?
Of course! Dried cranberries are a very popular swap for raisins and add a beautiful pop of color and tartness. Chopped dried apricots or even dried cherries would be delicious. Just make sure they are not too hard; if they seem particularly dry, you can plump them up in warm water for 10 minutes before draining and adding.

Is there a way to make this dairy-free or vegan?
Easily! For a vegan version, use a vegan mayonnaise or a plain, unsweetened vegan yogurt. Make sure your sweetener is vegan (maple syrup is perfect). All the other core ingredients are naturally plant-based, so it’s a very simple swap that yields an equally delicious result.