Description
A refreshing autumn-inspired twist on the classic Waldorf salad, combining crisp apples, juicy grapes, crunchy celery, dried cranberries, and nuts, all tossed in a light and creamy Greek yogurt dressing. Perfect as a side or light meal, served over mixed greens or on its own.
Ingredients
Salad Ingredients
- 2 apples, chopped
- 1 cup grapes, halved
- 1/2 cup celery, sliced
- 1/4 cup dried cranberries
- 1/4 cup walnuts or pecans
- 4 cups mixed greens (optional)
Creamy Dressing
- 1/3 cup Greek yogurt or mayo
- 1 tbsp lemon juice
- 1–2 tsp honey
- Pinch of salt
Instructions
- Prepare the fruit and vegetables: Chop the apples into bite-sized pieces, halve the grapes, and slice the celery thinly to create the base of the salad with fresh, crisp textures.
- Combine salad ingredients: In a large bowl, mix the chopped apples, halved grapes, sliced celery, dried cranberries, and walnuts or pecans thoroughly to evenly distribute the ingredients.
- Make the dressing: In a small bowl, whisk together Greek yogurt (or mayo), lemon juice, honey, and a pinch of salt until smooth and well combined, balancing creaminess with a hint of sweetness and acidity.
- Toss the salad: Pour the dressing over the mixed fruit and nuts, stirring gently to coat all pieces evenly. Add mixed greens if desired and toss again to integrate.
- Serve: Plate the salad on its own or layered over fresh mixed greens for a light, nutritious autumn dish perfect for any occasion.
Notes
- Use both red and green apples for beautiful color contrast and varied flavor.
- Add grilled or roasted chicken to transform the salad into a complete, protein-packed meal.
- Walnuts can be toasted lightly to enhance their flavor and crunch.
- Adjust honey quantity in the dressing based on desired sweetness.
- The salad is best eaten fresh to maintain the crispness of the ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
