Mine is a fresh take on the classic. I skip the celery entirely but keep the heart of the salad intact: crisp apples, juicy grapes, and toasted walnuts. And frankly, my family will not eat celery—even if I tried to sneak it in, they would find it.

I use a mix of red and green apples for both colour and balance-typically Honeycrisp and Granny Smith, and include both red and green grapes as well (If apples are not your thing, firm pears like Bosc or Anjou make a lovely swap. Just be sure to toss them in lemon juice to keep them from browning, pears bring a gentle sweetness that works beautifully in this salad.)

The dressing is a creamy blend of Greek yogurt and mayonnaise, brightened with lemon juice and lightly sweetened with sugar. I also sneak in just a splash of heavy cream, barely a quarter cup to give it that extra luscious, silky finish. A handful of golden raisins adds a chewy contrast and just the right touch of sweetness. No herbs, no extras, except sometimes I toss in a handful of dried cranberries that one cranberry-obsessed family member who insists it belongs in everything.

Ingredients

For the salad:

• 1 red apple -Red Delicious (or Honeycrisp), cored and diced
• 1 green apple (such as Granny Smith), cored and diced
• 1 cup red grapes, halved
• 1 cup green grapes, halved
• ¼ cup golden raisins
• ¾ cup toasted walnuts, roughly chopped
• ¼ cup heavy whipping cream (or less, to taste)
• (Optional) 2–3 tablespoons dried cranberries

For the dressing:

• ⅓ cup mayonnaise
• ⅓ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1–2 teaspoons sugar (adjust to taste)
• Pinch of salt

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Method

Prep the fruit and nuts:
Dice the apples and halve the grapes. Toast the walnuts in a dry pan for 3–4 minutes until lightly toasted. Let them cool. Measure out the raisins (and cranberries, if using).

Toss apples in lemon juice:
In a large bowl, toss the apples with lemon juice to prevent browning.

Make the dressing:
In a small bowl, whisk together mayonnaise, Greek yogurt, sugar, and a pinch of salt until smooth and creamy.

Assemble the salad:
Add the grapes, raisins, walnuts, and cranberries (if using) to the apples. Pour in the dressing and gently toss until everything is evenly coated.

Serve or chill:
Serve immediately, or refrigerate for 30 minutes to allow the flavours to come together. Best served chilled.

Watch me make it here:

Notes from my Kitchen:

Apple tip: Choose apples that are firm and juicy Granny Smith or Pink Lady bring the best crunch and acidity. Their texture contrasts beautifully with the creamy dressing. Leave the skins on for extra colour and texture.

Toasting walnuts: Just 3–4 minutes in a dry pan brings out the walnuts’ buttery deep flavour-let them cool before using.

Use quality mayonnaise: Since the dressing is the salad’s flavour anchor, start with a good quality mayo. For a lighter, tangy dressing, blend mayonnaise with Greek yogurt or crème fraîche to balance the richness and creaminess.

Whipping Cream: A touch of heavy whipping cream in the dressing makes it silky, rich, and just a little extra. It is not traditional-but then again, neither am I.

Storage: It’s a superb make-ahead side. Stored in an airtight container, the apples and nuts stay crisp, and the flavours meld beautifully over time, fridge life of up to 2–3 days.

Sweetness: Adjust the sugar depending on how sweet your apples and grapes are.

My family enjoys adding dried cranberries for a bright, tart note alongside the golden raisins.

If you make this Waldorf salad, I would love to hear how it turned out! Snap a photo and tag me on Instagram, or leave a comment below. Did you add cranberries? Swap in pecans or go completely nut-free? Make it your own and share your twist.