Healthy Waldorf Salad
This Healthy Waldorf Salad reinvents the beloved classic by swapping heavy mayo-based dressing for a lighter, protein-packed Greek yogurt alternative, while maintaining the perfect balance of sweet, tangy, and crunchy elements that make Waldorf salad so irresistible. Perfect for fall gatherings, weekday lunches, or as a refreshing side to heartier autumn meals.
Equipment
- Mixing Bowls
- Baking Sheet (for toasting walnuts)
Ingredients
For the salad:
- 2 crisp apples Honeycrisp or Granny Smith, cored and diced
- 1 cup red seedless grapes halved
- 2 stalks celery thinly sliced
- 1/2 cup walnuts lightly toasted and roughly chopped
- 1/4 cup dried cranberries
- 2 cups mixed salad greens optional base
For the healthy dressing:
- 3/4 cup plain Greek yogurt 2% or full-fat for creaminess
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- freshly ground black pepper to taste
- 1 teaspoon lemon juice for tossing with apples
Instructions
- Spread walnuts on a baking sheet and toast at 350°F for 8-10 minutes until fragrant and lightly browned. Watch carefully as they can burn quickly! Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently. Allow to cool completely before chopping.
- Core and dice the apples into ½-inch cubes (no need to peel if using organic apples). Immediately toss with 1 teaspoon of lemon juice to prevent browning. Slice the celery thinly on a diagonal, and halve the grapes lengthwise.
- In a medium bowl, combine the Greek yogurt, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper. Whisk until smooth and creamy.
- In a large bowl, combine the prepared apples, grapes, celery, cranberries, and walnuts. Pour the dressing over the mixture and fold gently until everything is evenly coated. Be careful not to overmix, which can bruise the fruit and make the salad watery.
- For best flavor development, cover the bowl and refrigerate for at least 30 minutes. If using salad greens as a base, arrange them on individual plates or a serving platter just before serving, then top with the Waldorf mixture to prevent wilting. Garnish with extra toasted walnuts if desired.
Notes
- You can swap walnuts for pecans or almonds if preferred
- Use pears instead of apples for a different flavor profile
- Replace cranberries with golden raisins or chopped dates
- For dairy-free option, use coconut yogurt instead of Greek yogurt
- This salad keeps well refrigerated for up to 3 days
- For a main dish, add 8-12 ounces of diced cooked chicken breast or turkey
- Use pears instead of apples for a different flavor profile
- Replace cranberries with golden raisins or chopped dates
- For dairy-free option, use coconut yogurt instead of Greek yogurt
- This salad keeps well refrigerated for up to 3 days
- For a main dish, add 8-12 ounces of diced cooked chicken breast or turkey
Nutrition
Calories: 198kcalCarbohydrates: 24gProtein: 6gFat: 10gSodium: 142mgFiber: 4gSugar: 18gVitamin C: 15mgCalcium: 8mg
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