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Cranberry waldorf salad in a white bowl with diced red apples, celery, red grapes, toasted walnuts and dried cranberries in a light creamy dressing, a spoon in the bowl and a red apple beside it

Cranberry Waldorf Salad

Crisp apples, celery, red grapes, toasted walnuts and dried cranberries folded into a light mayonnaise and Greek yogurt dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the salad
  • 1/2 cup walnuts 60 g
  • 2 large apples about 1 lb (450 g), one sweet red and one tart green, unpeeled
  • 1 tbsp fresh lemon juice
  • 1 cup diced celery about 2 ribs (150 g)
  • 1 cup seedless red grapes halved (150 g)
  • 3/4 cup dried cranberries about 90 g
For the dressing
  • 1/3 cup mayonnaise 75 g
  • 1/3 cup plain Greek yogurt 75 g
  • 1 tsp honey
  • 1 tbsp fresh lemon juice
  • 1 pinch salt

Method
 

  1. Heat the oven to 350°F (175°C). Toast the walnuts on a rimmed baking sheet for 8 to 10 minutes, until fragrant. Cool and chop coarsely.
  2. Core the apples without peeling them and cut into 1/2-inch (1 cm) cubes. Toss immediately with 1 tablespoon of lemon juice in a large bowl.
  3. Add the celery, grapes, dried cranberries and most of the walnuts, keeping a small handful for the top.
  4. Whisk the mayonnaise, Greek yogurt, honey, remaining lemon juice and salt until smooth. Fold into the salad until lightly coated.
  5. Top with the reserved walnuts and serve right away, or cover and refrigerate until serving.

Notes

Make ahead: toast the walnuts and prepare the celery, grapes and dressing a few hours ahead. Cut the apples and combine everything shortly before serving, adding the walnuts last.
Storage: best the day it is dressed; leftovers keep covered in the refrigerator for 1 to 2 days. Do not freeze.
Substitutions: all Greek yogurt instead of mayonnaise; pecans instead of walnuts; green grapes instead of red; add 2 cups cooked chicken or turkey for a main dish.
No oven: toast the walnuts in a dry skillet over medium heat, stirring often, for a few minutes.
Nutrition is an estimate per serving, not a laboratory analysis.