Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
When I think about the salads we enjoyed growing up, this Apple Celery Walnut Salad recipe is one of the first that comes to mind. My mom made it often, and it’s easy to see why it’s been around for so long. Made with crisp apples, celery, grapes, and walnuts in a creamy dressing, it’s a simple salad that goes well with just about any meal.
This classic Waldorf-style salad is an easy addition to your Thanksgiving and Christmas dinners, but there’s no reason to save it just for the holidays. It takes about 10 minutes to prepare, plus chilling time, and uses simple ingredients you can find at the grocery store so you can enjoy it any time of year.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
One thing I especially like about this apple salad with celery and walnuts is the combination of sweet fruit and crunchy nuts. It’s a nice change from heavier side dishes, and you can make it ahead of time so there’s one less thing to worry about when it’s time to eat.
I can’t remember many holiday dinners that didn’t include some kind of sweet salad. You know, the ones that don’t have any leafy greens! Two other family favorites are my Orange Jell-o Salad and Pistachio Pudding Salad. They’re always a tasty addition to the holiday table.
Apple Celery Walnut Salad Ingredients Needed
For the Dressing
- Mayonnaise – Regular or light mayo works here.
- Sugar – Use regular granulated white sugar.
- Lemon juice – Fresh lemon will give you the brightest flavor.
For the Salad
- Apples – You’ll want to use firm apples in this salad. See our recommendations below.
- Grapes – Use red and green grapes to balance out the taste and colors. Don’t forget to grab seedless ones!
- Celery
- Walnuts – Buy pre-chopped walnuts from the baking aisle to save a little time.
Get the complete ingredients & directions in the recipe card below.
How to Make Celery and Apple Salad with Walnuts
Start by making the dressing. Whisk together the mayo, sugar, and half of the lemon juice in a medium mixing bowl and set aside.
Dice the apples so they are in bite-sized pieces and add to a large mixing bowl. Toss with the remaining lemon juice to help prevent browning.
Cut the grapes in half, then add them to the apples along with the celery and chopped walnuts.
Add the dressing and gently stir until the fruits and nuts are evenly coated.
Cover and refrigerate for at least 1 hour before serving.
Tips for Making the Apple Celery Walnut Salad Recipe
- Chop ingredients in similar, bite-sized pieces. It makes the salad easier to eat and helps you get a little bit of everything in each bite.
- Sometimes I add dried cranberries to this recipe for a little extra sweetness and a pop of color.
- Substitute chopped pecans or almonds if you’re not a fan of walnuts.
- This salad tastes best after it’s chilled for an hour so the flavors get a chance to come together.
How to Store Leftover Apple Walnut Celery Salad
This salad is best enjoyed the day it’s made, but you can store leftovers in a covered container in the refrigerator for up to 1 day. Keep in mind that the apples may start to brown and the dressing can become a little watery as the salad sits. Give it a gentle stir before serving again.
Best Apples to Use for Waldorf Salad
Since this salad has a creamy dressing, you want to use a crisp variety of apples so it doesn’t get soggy. We recommend Gala, Honeycrisp, Braeburn, Cosmic Crisp, or Granny Smith. Feel free to use a different variety if you want to change it up.
Can you make Apple Celery Walnut Salad without mayonnaise?
Yes! I’ve used Miracle Whip in place of mayonnaise, and it works well in this salad. Because Miracle Whip has a sweeter, tangier flavor, I recommend starting with half the sugar and lemon juice called for in the recipe, then adjusting to taste.
If you prefer to skip the mayonnaise altogether, plain yogurt or Greek yogurt may work as substitutes. I haven’t personally tried either option, but keep in mind the dressing will have a tangier flavor. You may need to adjust the sugar and lemon juice to suit your taste.
More Easy Salad Recipes:
- Rainbow Fruit Salad
- Lemon Poppyseed Dressing + Winter Romaine Salad
- Strawberries & Cream Salad
- Mom’s Creamy New York Fruit Salad
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Old Fashioned Apple Celery Walnut Salad
Equipment
Ingredients
Dressing Ingredients
- ¼ cup mayonnaise
- 2 teaspoons granulated white sugar
- Juice of 1 lemon, divided
Salad Ingredients
- 2 large apples, or 3 small ones
- 1 cup red grapes, halved
- 1 cup green grapes, halved
- 2 stalks celery, thinly sliced
- ½ cup chopped walnuts, plus for more garnish if desired
Instructions
Dressing Instructions
- In a large bowl, whisk together mayonnaise, sugar and half of the lemon juice¼ cup mayonnaise, 2 teaspoons granulated white sugar, Juice of 1 lemon
Salad Instructions
- Chop the apples into bite-size pieces and place in a large bowl. Toss with half of the lemon juice.2 large apples
- Add grapes, celery and chopped walnuts. Stir to combine.1 cup red grapes, 1 cup green grapes, 2 stalks celery, ½ cup chopped walnuts
- Add the dressing and gently stir.
- Chill for 1 hour or until ready to serve.
- Store leftovers in the refrigerator.
Notes
- Use crisp apples like Gala, Honeycrisp, Braeburn or Granny Smith.
- The salad tastes best after it’s chilled for an hour.
- This dish is best enjoyed the day it’s made but it can be refrigerated for up to 1 day. Beyond that the fruits start breaking down and it can become watery.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
Good recipe! Brought back good memories. I seem to remember
I loved this easy recipe. The flavor brought back momeries of what my mom would make for the holiday dinners.
My Mom made this frequently when I was growing up, too.