Waldorf Salad Recipe
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.
Why you'll love my easy waldorf salad recipe
Crunchy & Refreshing
Every bite is a mix of crunch and creaminess.
Irresistible homemade dressing
The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.
Easy to prep
There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.
What is a Waldorf Salad?
Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.
Ingredients and substitutions
Apples: For crunch and sweetness. Compliments all the ingredients well.
Celery: For freshness and crunch. Most of the salad is made up of celery!
Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.
Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.
Parmesan: Adds a nutty, salty flavor and thickens the dressing.
Arugulal (optional): Adds more fullness to the salad but you may skip it completely.
Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.
Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it.
For the rest of the ingredients, please see the recipe index card below!
How to make the dressing
Step one
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.
Step two
Add parmesan and whisk until thick and combined.
How to make Waldorf Salad
Prepare the ingredients
Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
Make the creamy dressing
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.
Combine everything
To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Tips for the best Waldorf Salad
Chill the ingredients
Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.
Toss apples in lemon juice
Keep the apples fresh by tossing them in water and lemon juice.
Make it a meal
Add grilled or shredded chicken to make it a complete meal.
What are the original ingredients in the Waldorf Salad?
The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!
Can I make this salad ahead of time?
Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. I recommend making the dressing the day before and storing everything chopped and prepped in the fridge overnight. Then toss together everything before serving. If mixed too early, the arugula and pecans will loose their crunch.
What are the best apples to use for this salad?
Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.
What can I serve this salad with?
This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.
Waldorf Salad Recipe
Ingredients
- 2-3 large Envy Apples, diced into bite size pieces
- 6 celery sticks sliced, about 3 cups
- 6 mini cucumbers, sliced, about 3 cups
- 4 cups Arugula
- 5 dates, diced into small pieces, plus additional for garnish
- 1 cup roasted pecans, chopped, plus additional for garnish
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/2 cup freshly grated parmesan
- 1 garlic clove, grated
- 1 medium lemon, juiced
- 1 bunch fresh dill, chopped
- 2 Tablespons fresh parsley, chopped
- 2 Tablespoons olive oil
- salt and pepper, to taste
Instructions
Make the dressing
- In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, grated garlic, olive oil, salt, pepper, dill and parsley. Whisk until smooth. Add parmesan and whisk until thick and combined.1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/2 cup freshly grated parmesan, 1 garlic clove, grated, 1 medium lemon, juiced, 1 bunch fresh dill, chopped, 2 Tablespoons olive oil, salt and pepper, to taste, 2 Tablespons fresh parsley, chopped
Prep the veggies
- Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.2-3 large Envy Apples, diced into bite size pieces, 6 celery sticks sliced, about 3 cups, 6 mini cucumbers, sliced, about 3 cups , 4 cups Arugula, 5 dates, diced into small pieces, plus additional for garnish, 1 cup roasted pecans, chopped, plus additional for garnish
Assemble
- To a large mixing bowl, add arugula, celery, dates, cucumbers, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Notes
- This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. I recommend making the dressing the day before and storing everything chopped and prepped in the fridge overnight. Then toss together everything before serving. If mixed too early, the arugula and pecans will loose their crunch.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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