Can I assemble Waldorf salad the night before Thanksgiving?

The dressing, celery, grapes, and walnuts all hold overnight, but the apples should not. Diced apples lose their snap and pale color after a few hours, even in dressing. Assemble everything except the apples the night before, then dice and fold them in on Thursday morning.

How do I keep the apples from turning brown at the table?

Give the diced apples a bath in cold water with a tablespoon of lemon juice, drain them very well, and coat them fully in the acidic dressing. Honeycrisp and Granny Smith brown the slowest. Fully coated and chilled, the salad stays pale for the length of a long dinner.

Can I make Waldorf salad without mayonnaise?

Yes. Replace the mayonnaise with an equal amount of Greek yogurt and add a teaspoon of olive oil for roundness, plus an extra pinch of salt. The dressing will be tangier and a little thinner, so drain the apples extra well and serve the salad well chilled.

What can I use instead of walnuts for a nut free Waldorf?

Toasted sunflower seeds are the closest match for crunch, at about half a cup for this batch, folded in at serving time. Pumpkin seeds work too but taste greener. Salt the seeds lightly after toasting so they season the bowl the way the walnuts would have.

How much Waldorf salad do I need for 12 people?

Double every ingredient exactly, including the dressing, and assemble it in your largest bowl in two layers so the coating stays even. For 12 side servings you want about 12 cups finished salad. Keep the double batch chilled until the moment it goes to the table.

Waldorf Salad With Toasted Walnuts And A Make Ahead Plan

Ingredients

Scale

4 medium apples (2 Honeycrisp and 2 Granny Smith), cored and cut into 1/2 inch dice, peel left on
2 tablespoons fresh lemon juice, divided
4 celery ribs, sliced 1/4 inch thick on a slight diagonal (about 1 1/2 cups)
1 1/2 cups seedless red grapes, halved
3/4 cup walnut halves, toasted and coarsely chopped
1/3 cup mayonnaise
2/3 cup plain Greek yogurt (2 percent)
1 tablespoon honey
1 teaspoon lemon zest
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
Butter lettuce leaves, for serving

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Instructions

Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, shaking the pan often, until fragrant and a shade darker. Tip onto a plate, cool completely, and chop coarsely.
Fill a medium bowl with cold water and stir in 1 tablespoon of the lemon juice. Dice the apples and drop them into the water as you work.
Whisk the mayonnaise, Greek yogurt, honey, the remaining tablespoon of lemon juice, the lemon zest, salt, and pepper in a large mixing bowl until smooth and glossy. Taste and adjust the seasoning.
Drain the apples thoroughly in a colander and shake off as much water as possible so they do not thin the dressing.
Add the apples, celery, and grapes to the dressing and fold gently with a large spatula until every piece is coated.
Cover and refrigerate for at least 1 hour and up to 4 hours, until well chilled and the flavors have settled.
Just before serving, fold in most of the walnuts, saving a spoonful for the top. Spoon the salad over butter lettuce leaves, scatter the last walnuts, and serve cold.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 0 minutes

Nutrition

Serving Size: 1
Calories: 230
Sodium: 170
Saturated Fat: 2
Protein: 3
Cholesterol: 5