Retro Waldorf Salad

This classic American salad mixes fruit, vegetables, and nuts in a light dressing. 

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Author Laura



  • 2-3 apples, preferably Granny Smith, Fuji and similar
  • 1 cup chopped celery or celery hearts
  • 1/2 cup grapes Use red, green or a combination and halve or quarter if large.
  • 1/2 cup chopped walnuts, lightly toasted or candied
  • 1 lemon, divided (half for dressing)

Salad Dressing

  • 1/4 cup plain yogurt
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher or sea salt, plus more to taste
  • white pepper to taste


  1. Core and chop the apples into bite-sized pieces. Cut the lemon in half and squeeze half of it over the chopped apple, mixing them together. This will prevent the apple pieces from browning. 

    Cutting apples for Retro Walnut Salad
  2. Add the chopped celery, grapes, and walnuts. 

    Chopped fruit, celery and nuts for Retro Waldorf Salad.
  3. Mix the dressing ingredients together (yogurt, sour cream, mustard, juice from the remaining half lemon, salt and pepper), then fold it into the salad.

Recipe Notes

I prefer to use at least two types of apples. Mixing varieties provides more flavor complexity than if you use just one type of apple. 

To toast the walnuts, bake them in an oven or toaster oven at 325 degrees F for 5-10 minutes, turning them a few times. For instructions on how to make candied walnuts, check out my post Stovetop Candied Walnuts.