Description
This refreshing Waldorf Salad combines crisp apples, juicy grapes, toasted walnuts, and crunchy celery, all tossed in a creamy Greek yogurt and lemon dressing. Perfect as a light lunch or a vibrant side dish, this salad offers a delightful mix of sweet, tangy, and nutty flavors with a satisfying crunch.
Ingredients
Scale
Fruits
- 2 crisp apples (e.g., Granny Smith), chopped into bite-sized pieces
- 1 cup red grapes, halved
Nuts & Vegetables
- 1 cup chopped walnuts
- 2 celery stalks, chopped
Dressing
- 1/2 cup Greek yogurt
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Wash and chop the apples into bite-sized pieces and slice the grapes in half to create bite-sized fruit pieces that blend well in the salad.
- Toast the walnuts: In a dry skillet over medium heat, toast the chopped walnuts for about 5 minutes, stirring frequently until golden brown and fragrant, to enhance their flavor and crunch.
- Mix the dressing: In a large bowl, whisk together the Greek yogurt and lemon juice until smooth, then season with salt and pepper to taste, creating a creamy and tangy dressing that coats the salad.
- Combine: Gently fold in the prepared apples, grapes, toasted walnuts, and chopped celery into the dressing, ensuring all ingredients are evenly coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- Use tart apples like Granny Smith for a balanced sweet and tangy flavor.
- To make the salad vegan, substitute Greek yogurt with a plant-based yogurt alternative.
- For added sweetness, drizzle a teaspoon of honey or maple syrup into the dressing.
- Walnuts can be substituted with pecans or almonds if preferred.
- The salad is best served chilled but can be stored in the refrigerator for up to 2 days.
