Lucy M. Looking for a side dish that’s both sophisticated and incredibly easy? Mary Berry Waldorf salad delivers exactly that in just 15 minutes. This British take on the American classic combines fresh, accessible ingredients into something that feels special without requiring advanced cooking skills. Crisp apples, juicy grapes, celery, and walnuts get tossed in a luscious creamy dressing for a salad that works for virtually any occasion.
The beauty of this recipe lies in its simplicity. You don’t need exotic ingredients or complicated techniques, just quality produce and a few pantry staples. Whether you’re meal prepping for the week or need a last-minute addition to your dinner spread, this Waldorf salad comes together quickly while delivering impressive results that taste like you spent hours in the kitchen.
Looking for a protein-rich alternative to this fruit and nut salad? Our Shrimp Salad offers a savory seafood option with the same creamy dressing style and refreshing appeal.
Why You’ll Love this Waldorf Salad
Plot twist: Waldorf salad is actually delicious! Who knew apples and walnuts could be best friends? It’s like a flavor party where everyone gets along. Celery shows up with the crunch game strong (no sad, bendy situations here).
The mayo dressing sounds scary but it’s basically foolproof, so relax! Everything in this bowl is perfectly balanced, like a culinary tightrope walker who never falls. Fancy enough to show off? Check. Easy enough for lazy Tuesday? Double check. It’s the salad equivalent of that friend who fits in everywhere. Goals, honestly.
What Ingredients are in Waldorf Salad?
Waldorf salad is a classic dish that relies on just a handful of fresh, quality ingredients to create its signature appeal. The beauty of this salad lies in how these simple components—apples, celery, walnuts, and a creamy dressing—come together to deliver contrasting textures and flavors. Each ingredient plays an essential role, from the crisp vegetables to the rich, nutty elements that make this salad both satisfying and elegant.
Ingredients:
- 1 lb (500g) crisp red-skinned apples, cored and diced
- Juice of ½ lemon
- 4 celery stalks, thickly sliced
- ⅔ cup mayonnaise
- Salt and black pepper to taste
- ¾ cup walnut pieces, coarsely chopped
- Chopped parsley for garnish
When preparing this salad, it merits noting that the lemon juice serves a practical purpose beyond flavor—it prevents the diced apples from browning and oxidizing after they’ve been cut. The quality of your mayonnaise will directly impact the final taste, so consider using a good-quality brand or even homemade mayo if you prefer.
Additionally, toasting the walnut pieces lightly before adding them can enhance their flavor and add extra depth to the dish. For the best results, prepare the salad shortly before serving to maintain the crispness of the vegetables and the texture contrast that makes Waldorf salad so appealing.
How to Make this Waldorf Salad
- Begin by preparing your apples, which is a pivotal first step to prevent browning. Core and dice 1 lb (500g) of crisp red-skinned apples, then immediately place them into a bowl and pour the juice of ½ lemon over the top.
- Stir thoroughly to coat all the apple pieces completely—this lemon juice acts as a defensive barrier against oxidation. Once the apples are well-coated, transfer them to your serving salad bowl and add the 4 celery stalks that you’ve thickly sliced.
- Next, add the creamy element that binds the salad together. Spoon ⅔ cup of mayonnaise over the salad mixture, then season with salt and black pepper to taste. Gently toss everything together until the ingredients are evenly coated and well-mixed.
- At this point, cover the salad and refrigerate it until you’re ready to serve. This chilling period allows the flavors to meld and helps maintain the salad’s crispness and freshness.
- Just before serving, stir in the ¾ cup of coarsely chopped walnut pieces and garnish generously with fresh chopped parsley. This timing is vital—adding the walnuts at the last moment guarantees they maintain their satisfying crunch rather than becoming soggy from the mayonnaise.
- Serve immediately while the textures remain at their best.
Mary Berry Waldorf Salad
Ingredients
Method
- Begin by preparing your apples, which is a pivotal first step to prevent browning. Core and dice 1 lb (500g) of crisp red-skinned apples, then immediately place them into a bowl and pour the juice of ½ lemon over the top.
- Stir thoroughly to coat all the apple pieces completely—this lemon juice acts as a defensive barrier against oxidation. Once the apples are well-coated, transfer them to your serving salad bowl and add the 4 celery stalks that you’ve thickly sliced.
- Next, add the creamy element that binds the salad together. Spoon ⅔ cup of mayonnaise over the salad mixture, then season with salt and black pepper to taste. Gently toss everything together until the ingredients are evenly coated and well-mixed.
- At this point, cover the salad and refrigerate it until you’re ready to serve. This chilling period allows the flavors to meld and helps maintain the salad’s crispness and freshness.
- Just before serving, stir in the ¾ cup of coarsely chopped walnut pieces and garnish generously with fresh chopped parsley. This timing is vital—adding the walnuts at the last moment guarantees they maintain their satisfying crunch rather than becoming soggy from the mayonnaise.
- Serve immediately while the textures remain at their best.
Waldorf Salad Substitutions and Variations
The beauty of this classic salad? You can totally make it your own. Don’t like walnuts? Swap them for pecans or almonds, which I’d argue taste just as good. Prefer your salad sweeter? I’d toss in some dried cranberries or raisins alongside those apples. Want to lighten things up? I’d use half mayo and half Greek yogurt instead—trust me on this one.
You could also get creative with the celery by substituting jicama for extra crunch, or add grapes for juicy bursts. Some folks I know skip the parsley garnish entirely, while others load it on. The point is, there’s no single right way here. This salad’s flexible enough to work with whatever you’ve got hanging around your kitchen.
What to Serve with Waldorf Salad
How’re you planning to round out your meal? I’d pair this elegant salad with something that won’t compete for attention. Grilled chicken breast works beautifully because it’s mild enough to let the Waldorf shine. You could also go with roasted turkey, which complements those walnuts nicely. For vegetarian options, crispy tofu or chickpea patties add protein without overpowering the delicate apple-celery balance.
Bread matters too. I’d suggest a crusty sourdough or whole wheat roll on the side. Toast it lightly if you’re feeling fancy, skip it if you’re keeping things simple.
Consider serving alongside roasted vegetables like Brussels sprouts or carrots. They add color and warmth to your plate. Cold Waldorf salad pairs wonderfully with warm sides, creating nice textural contrast.
Final Thoughts
Making a Waldorf salad isn’t rocket science, but it does reward you for paying attention to the little details. I’d say the biggest thing is respecting your ingredients—quality apples and fresh celery make all the difference. You’re not just throwing stuff together; you’re creating balance between crisp and creamy, sweet and savory. The lemon juice isn’t optional; it keeps those apples from turning brown while adding brightness. And honestly, those walnuts aren’t just nuts—they’re your textural anchor. This salad works because each component plays a specific role. When you nail the proportions and timing, you’ve got something genuinely special on your plate. Simple ingredients, thoughtful execution, elegant results. That’s the whole Waldorf philosophy right there.
