There’s something about a crisp, creamy Waldorf Salad that perfectly balances all the rich dishes on a Thanksgiving table.
Between the buttery mashed potatoes, roasted turkey, and stuffing, this salad is the cool, crunchy bite that resets your palate.
It’s light yet satisfying. Sweet apples, juicy grapes, crunchy celery, and toasted walnuts all tossed in a creamy dressing. You can make it ahead of time, and it only gets better as the flavors mingle in the fridge.
A Short History: Why Is It Called Waldorf Salad?
The Waldorf Salad actually traces back to 1896, when it was first served at the Waldorf-Astoria Hotel in New York City. The original version was incredibly simple—just apples, celery, and mayonnaise.
No nuts, no grapes, no yogurt.
Over time, the salad evolved into the fruit-and-nut version we know today. Grapes were added for sweetness, and walnuts for crunch and richness.
Some modern versions use Greek yogurt or a mix of mayo and yogurt for a lighter dressing, which I personally love.
It’s the perfect example of how a humble salad from a fancy hotel turned into a holiday staple.
Tips for Prepping and Assembling (From My Kitchen to Yours)
When I make Waldorf Salad for Thanksgiving, I always start early in the day, not because it takes long, but because it tastes better chilled.
Here’s what I’ve learned over the years:
First, choose crisp apples. I like a mix of red (for sweetness) and green (for tartness). Chop them right before assembling or toss them in a bit of lemon juice to prevent browning.
For the dressing, I personally prefer half mayonnaise and half Greek yogurt. The mayo gives it that classic creaminess, while the yogurt adds a slight tang that balances the sweetness of the fruit.
If you want a healthier spin, go all yogurt and drizzle in a touch of honey. I’ve done that on lazy Sundays when I’m craving something lighter but still nostalgic.
And when it comes to nuts, toast them first. It deepens their flavor and adds a warm, earthy contrast to the cold fruit.
If you’re serving anyone with allergies, skip the nuts entirely or replace them with toasted sunflower seeds for that same crunch.
Mayo or Yogurt for Dressing?
The truth is, both work beautifully.
Mayonnaise is the traditional choice and gives that old-school richness that reminds people of the original Waldorf.
Yogurt, on the other hand, makes it tangy and modern, while cutting down on calories.
If you’re undecided, blend them 50/50. That’s my go-to combo. It’s creamy but refreshing, indulgent yet balanced.
What If You Have a Nut Allergy?
You can absolutely make a nut-free Waldorf Salad.
Toasted pumpkin seeds, sunflower seeds, or granola are great alternatives. All of these add crunch and a bit of sweetness to the dish.
Or just leave the nuts out altogether; the crisp apples and grapes already bring great texture.
No one will miss the walnuts, promise.
Storage and Make-Ahead Tips
Waldorf Salad keeps surprisingly well — in fact, I think it tastes even better after a few hours in the fridge.
Store it in an airtight container for up to 3 days, but hold off on adding the nuts until right before serving to keep them crunchy.
You can also chop the fruits a day ahead, toss them with lemon juice, and keep them chilled. Then, mix everything together right before dinner.
Frequently Asked Questions
Why is it called Waldorf Salad?
It was created at the Waldorf-Astoria Hotel in New York in 1896 by maître d’hôtel Oscar Tschirky.
What was in the original Waldorf Salad?
The original version only had apples, celery, and mayonnaise. Grapes and walnuts were added later.
Can I make Waldorf Salad ahead of time?
Yes! It’s best made a few hours before serving so the flavors meld. Just store it chilled and add nuts before serving.
Can I make Waldorf Salad without nuts?
Definitely. Replace the nuts with seeds, granola, or omit them altogether.
Is Waldorf Salad healthy?
It’s fairly healthy. It’s full of fiber, fruit, and protein from nuts or yogurt. You can lighten it up by using Greek yogurt instead of mayo.
Thanksgiving Waldorf Salad Recipe
Image credit: @bellyfullblog
Ingredients
- 2 large apples (1 red, 1 green), cored and chopped
- 1 cup red grapes, halved
- 1 cup celery, thinly sliced
- ½ cup chopped walnuts (or sunflower seeds for nut-free)
- ½ cup mayonnaise or Greek yogurt (or a mix of both)
- 1 tablespoon lemon juice
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
- Optional: 1 cup cooked diced chicken or turkey for a hearty version
Instructions
- Make the dressing. In a large bowl, whisk together the mayonnaise (or yogurt), lemon juice, honey, salt, and pepper until smooth.
- Combine the ingredients. Add the chopped apples, grapes, and celery. Toss gently to coat everything evenly.
- Add the nuts. Stir in the walnuts or seeds.
- Rest. Chill for at least 30 minutes before serving to let the flavors develop.
- Serve. Just before serving, give it a final toss and top with extra nuts or seeds for garnish.
Featured image credit: @feelgoodfoodie
