Autumn Waldorf Salad
To skip the post and step-by-step instructions and go straight to recipe, click here.When I was a kid (and still to this day), my mom had a well-worn, spiral-bound cookbook in our kitchen cupboard entitled “Whole Foods for the Whole Family”. One of my favorite recipes that I remember her making from this little old book was called “Apple Carrot Raisin Salad”. I loved the stuff. It was pure retro Southern potluck deliciousness, and it got my picky child self to eat raw carrots without a trace of complaint. The first time I tried a traditional waldorf salad, my first thought was “this is kinda like that apple carrot salad, but not as good”. So, why not combine the two? In my opinion, this is better than both!
While a typical waldorf salad combines grapes, apples, celery, and walnuts in a mayonnaise-based dressing, this version improves on that (in my opinion) mediocre combination with the addition of tart dried cranberries, shredded carrots, cool Greek yogurt, and a touch of nutmeg. I also feel that toasting the walnuts provides an extra depth of flavor and warmth that adds to the autumnal feeling in this fresh side dish.
I’d recommend having this delicious salad alongside pork dishes, as a Thanksgiving side, or as part of a simple lunch with some charcuterie or sandwiches. I, however, am a weirdo, and will eat this stuff for breakfast with toast or as a late night snack, too! You can make this salad ahead of time - the dressing keeps the apples from browning quite well. Leftovers should be stored in the refrigerator and will stay fresh for 3 to 5 days.
Step-By-Step Walk-Through
If you’re feeling confident in your cooking skills and want to skip the walk-through, click here.
Step 1:
Toast Walnuts
Preheat oven to 350 degrees.
Measure out ½ cup of chopped walnuts.
Spread out evenly on a baking sheet.
Toast in the preheated oven for 2 minutes, then stir or toss.
Toast in the oven for another 2 to 3 minutes until lightly browned and smelling nutty and toasty. Remove from the oven and let cool to room temperature.
Step 2:
Cut Fresh Ingredients
Cut up 2 large gala apples into bite-sized chunks.
Halve or quarter (depending on size) 1 ½ cups of green seedless grapes.
Thinly slice 2 stalks of celery, discarding the leaves and butt end.
Grate 1 large carrot with the biggest size on a cheese grater.
Step 3:
Make Dressing
Measure out 6 tablespoons of mayonnaise, 4 tablespoons of Greek yogurt, 2 tablespoons of lemon juice, ½ teaspoon of salt, ½ teaspoon of black pepper, 1 tablespoon of sugar, and a large pinch of nutmeg (Or more if you’d like, taste as you go. Freshly grated highly recommended.).
Whisk all dressing ingredients together in a small bowl.
Step 4:
Mix Salad
Combine toasted cooled nuts, fresh ingredients, ½ cup of dried cranberries, and the dressing in a large bowl. Stir well. Serve as a side dish, potluck dish, or appetizer.
Autumn Waldorf Salad
Servings: 6 Time: 20 mins
Difficulty: 🧡🧡🤍🤍🤍
Ingredients
2 gala apples
1 ½ cups halved or quartered green seedless grapes
2 stalks celery, thinly sliced, butts and leaves discarded
½ cup chopped walnuts
½ cup dried cranberries
1 large carrot, shredded
6 TBS. mayonnaise
4 TBS. Greek yogurt
2 TBS. lemon juice
½ teaspoon salt
½ teaspoon black pepper
1 TBS. sugar
Large pinch of freshly ground nutmeg
Directions
Step 1: Toast walnuts
Preheat oven to 350 degrees. Spread chopped walnuts on a baking sheet. Bake for 4-5 minutes, stirring once halfway through, until fragrant and lightly browned.
Step 2: Make dressing
Whisk mayonnaise, Greek yogurt, lemon juice, and seasonings in a small bowl.
Step 3: Mix salad
Mix together toasted nuts, dressing, and all other remaining ingredients in a large bowl. Serve as a side dish, potluck dish, or appetizer.