This easy Apple Waldorf salad recipe has been a favorite in my family for generations!
This classic salad was first created in New York City by Oscar Tschirky, original maître d’hôtel of the Waldorf Astoria Hotel, and has been my favorite salad for as long as I can remember!
I’m all about the apple pie and apple strudel during the fall season. But, this apple salad is a tradition around here… And a great addition to your holiday table and regular recipe rotation!
Classic Waldorf Salad Recipe
Fall is the perfect time of year to make a fresh Waldorf salad when apples are coming off the trees… It’s a perfect fall fest recipe… But it’s so good and so easy to make that it’s perfect for any special meal.
Maybe it was the marshmallows as a kid… Maybe it’s the combination of tart apples, crunchy celery and nuts in a sweet and tangy creamy dressing. Whatever it is… Kids and adults love this classic fruit salad recipe.
How to Make Apple Waldorf Salad
- This salad is so easy to make! You only need 1 large bowl and one small bowl for mixing the dressing!
- Chop apples small placing them in your salad bowl. (about 1/2 inch by 1 inch.)
- Then sprinkle them with a tablespoon of lemon juice concentrate (or fresh lemon juice).
- Dice your celery and add to the salad bowl.
- Chop pecans or toasted walnuts and add to other ingredients.
- Add mini marshmallows
- In a small bowl combine the dressing ingredients and mix well till the granulated sugar is dissolved.
- Pour dressing over salad and toss till all ingredients are well incorporated.
Waldorf Salad Ingredinets
Apples: I like to use two different kinds of crisp apples, but if you only have one kind of apple it will still be great! My favorite type of green apples to use are the granny smith apple variety for its tart flavor, and honey crisp for its sweetness! I also think using green and red apples makes this salad stand out beautifully. Pink Lady apples would be another good choice for a good Waldorf Salad because they are nice and tart crispy apples too!
How to Keep Your Apples Crisp & Fresh
There is nothing worse than biting into a brown or soggy apple in a fresh fruit salad! To keep your apples bright, crisp, and beautifully white while you prep, toss your diced apples with a tablespoon of lemon juice right in the mixing bowl. The citrus creates a natural protective barrier against browning. I also recommend sticking to firm, tart apple varieties like Granny Smith, Honeycrisp, or Pink Lady—they hold their signature crunch without turning soft or grainy.
Lemon Juice – Sprinkle diced apples with 1 tablespoon of lemon juice concentrate. This gives the salad a nice flavor but it also keeps the apples from browning. Most types of apples will brown after cutting them as they are exposed to the air, the lemon juice stops this from happening!
Pecans or Walnuts: You can choose either Pecan or Walnuts in this recipe. Walnuts are a bit bitter, but great flavor! Pecans are a bit sweeter. Both give great flavor to this salad so use your favorite!
Celery – I like to chop my celery small for this recipe. I cut each stalk vertically down the entire length of the stalk and then chop it into small 1/4 inch pieces.
Marshmallows! Some original Waldorf salad recipe versions call for red grapes, and this one uses mini marshmallows instead.
I love the puffy little sweetness that marshmallows add. I love how they partially dissolve in the creamy dressing and add a sweetness that gets mixed into the apples, celery, and nuts.
Juicy Grapes – Juicy red grapes are one of the main ingredients in the classic Waldorf Salad… You can use red or green grapes. (I use mini marshmallows instead of grapes.)
Easy Flavor Swaps & Allergy-Friendly Tweaks
One of the things I love about this classic salad is how easy it is to adapt for your family’s table or whatever you have on hand in the pantry:
- Nut-Free Swap: If anyone in your family has a nut allergy (I routinely omit the pecans and walnuts for my son!), you can completely skip the nuts without losing that delicious crunch! You can leave them out entirely or swap them for roasted sunflower seeds or pumpkin seeds (pepitas).
- Fruit Variations: Feel free to swap the mini marshmallows for 1 cup of halved seedless red or green grapes, or add a handful of dried cranberries or diced crisp pears for extra color.
- Lighter Dressing: If you want a lighter twist, you can swap half or all of the mayonnaise for plain or vanilla Greek yogurt, or use your favorite dairy-free mayo alternative.
Creamy Waldorf Salad Dressing
This dressing is creamy, tangy, and sweet. It mixes with marshmallows and covers the apples, walnuts or pecans, and celery with a creamy slightly tangy sweet treat that brings everything together so perfectly!
- 2 tablespoons lemon juice & lemon zest of 1 lemon.
- 1/2 cup mayo mayo, sour cream, miracle whip, vanilla greek yogurt, plain greek yogurt.
- 2 tablespoon granulated white sugar
Make-Ahead & Leftover Storage Tips
This salad is a total lifesaver for busy holiday dinners or family potlucks because you can prep parts of it ahead of time!
Prepping Ahead: You can chop your celery and whisk the creamy dressing together up to 24 hours in advance and keep them chilled in the fridge. For peak crispness, dice the apples and toss the whole salad together 2 to 4 hours before serving.
Storing Leftovers: Cover any leftovers in an airtight container and store in the refrigerator for up to 3 days. The mini marshmallows will soften up slightly as they sit in the dressing on day two, but it still tastes absolutely delicious!
Did you make this Waldorf Salad? I want to know what you think, Please review the recipe card!
Waldorf Salad
Ingredients
- 3 apples large chopped granny smith, honey crisp, pink lady, et.
- 1 cup celery chopped small
- 1 cup pecans or toasted walnuts chopped
- 1.5 cups mini marshmallows
- 2 TBSP lemon juice & lemon zest of 1 lemon.
- 1/2 cup avocado mayo
- 2 TBSP granulated white sugar
Instructions
- Prep the Apples: Wash and core your apples, then dice them into small, bite-sized pieces (about ½ inch). Place the chopped apples directly into a large mixing bowl and toss with 1 tablespoon of lemon juice right away to keep them crisp and prevent browning.
- Dice the Vegetables & Nuts: Chop the celery into small ¼-inch pieces. If using whole walnuts, toast them in a dry skillet over medium heat for 3–5 minutes until fragrant, let them cool, and roughly chop them (or chop your pecans).
- Assemble the Salad Base: Add the chopped celery, nuts, and 1 ½ cups of mini marshmallows (or halved seedless red grapes) to the bowl with your prepared apples.
- Mix the Dressing: In a separate small bowl, whisk together ½ cup of avocado mayonnaise, 2 tablespoons of sugar, and 2 tablespoons of lemon juice along with the fresh lemon zest until the sugar dissolves and the mixture is smooth and creamy.
- Toss & Serve: Pour the creamy dressing over the salad ingredients in the large bowl. Gently fold everything together with a spatula until every piece is evenly coated. Serve cold right away, or chill in the refrigerator until ready to enjoy!
Video
Notes
Nutrition
How to Store Leftovers
This salad is still good on day 2! Store leftovers in an airtight container in the fridge for 3 days.
Pairing
You can serve this apple salad on a bed of lettuce or on its own, and it goes great with so many main dishes…. Or all by itself! I serve apple Waldorf salad with:
BBQ! Chicken, Beef or Pork BBQ goes very well with a Waldorf salad!
Oven Roasted Boston Butt Roast
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
