Crisp Apple-Walnut Waldorf Reboot
A refreshed take on the classic Waldorf Salad, combining tart apples, toasted walnuts, grapes, and tarragon-infused yogurt dressing.
Equipment
- Cutting Board
- Chef's Knife
- Sheet pan
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Whisk
Ingredients
Main Ingredients
- 1 cup walnut halves toasted and roughly chopped
- 2 medium apples 1 Honeycrisp, 1 Granny Smith, diced
- 1 tbsp lemon juice to prevent browning
- 1 cup seedless red grapes halved
- ¾ cup thin-sliced celery about 2 ribs
- 2 tbsp celery leaves chopped
Dressing
- ⅓ cup plain Greek yogurt
- 3 tbsp mayonnaise
- 1 tbsp walnut oil
- 1 tsp maple syrup
- ¼ tsp fine sea salt plus more to taste
- ⅛ tsp freshly ground black pepper
- 1 tbsp fresh tarragon or chives minced
To Serve
- butter or Bibb lettuce leaves optional
Instructions
- Preheat oven to 350°F (175°C). Spread walnut halves on a sheet pan and toast for 5–7 minutes until golden and fragrant. Cool, then chop.
- In a large bowl, toss diced apples with lemon juice. Add grapes, celery, celery leaves, and chopped walnuts.
- In a small bowl, whisk together Greek yogurt, mayonnaise, walnut oil, maple syrup, salt, pepper, and tarragon.
- Pour dressing over the apple mixture and fold until evenly coated. Adjust salt and pepper to taste.
- Serve chilled on lettuce leaves or as is. Best enjoyed within a few hours of preparation.
Notes
For a dairy-free version, substitute Greek yogurt with almond or soy yogurt. Toasting walnuts is essential for rich flavor. Tarragon adds a unique herbal lift.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 4gFat: 24gSaturated Fat: 3gCholesterol: 5mgSodium: 220mgPotassium: 300mgFiber: 4gSugar: 16gVitamin A: 4IUVitamin C: 12mgCalcium: 60mgIron: 1mg
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