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Holiday Waldorf Salad
The crunch of a crisp Honeycrisp apple is the only holiday noise I need. This salad has earned its place on my dinner table because it bridges the gap between heavy feasts and light weeknights, offering something bright without the fuss.
Ingredients
Method
- Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper until smooth and creamy. Taste and adjust seasoning if needed; you want it tangy but balanced.
- Prevent browning: Add the diced apples to the dressing immediately. Toss gently but thoroughly to coat every piece. This step is crucial—the acid in the lemon juice and the coating of fat will keep the apples from turning brown while you prep other ingredients. Let this sit for 5 minutes.
- Add the mix-ins: Fold in the chopped celery, halved grapes, dried cranberries, and toasted walnuts. Be gentle here to avoid crushing the grapes or breaking up the apple cubes too much. You want distinct textures.
- Chill and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. This is best served cold, either as a side dish alongside roast chicken or turkey, or over a bed of mixed greens for a lighter lunch.
Nutrition
Notes
I always toss the dressing in the bowl before adding the apples to prevent browning, a small trick that keeps everything vibrant until serving. It’s reliable, fresh, and actually easy enough for a busy Tuesday after work.
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