Apple, Grape and Walnut Waldorf Salad
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
A creamy apple, grape and walnut salad lightened with yoghurt, bringing together crisp fruit, celery and toasted nuts in the classic combination.
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Method
- 1
Toast the walnuts. Toast the walnut halves in the dry frying pan over medium heat for 4-5 minutes, shaking the pan often, until fragrant and a shade darker. Toasting deepens their flavour and softens any bitterness in the skins. Tip onto a plate to cool, then roughly chop.
- 2
Whisk the dressing. In the large bowl, whisk together the mayonnaise, yoghurt, lemon juice, honey, salt and pepper until smooth. The yoghurt lightens the mayonnaise and adds a gentle tang, so the dressing coats the fruit without feeling heavy.
- 3
Toss the salad. Dice the apples last so they don't have time to brown, then add them straight into the dressing along with the grapes, celery and parsley. The lemon in the dressing coats the cut apple and slows the browning, keeping the salad looking fresh. Stir in most of the chopped walnuts, saving a few for garnish.
- 4
Chill and serve. Chill the salad for 15-30 minutes if you have time, which lets the flavours mingle. Spoon it onto the lettuce leaves to serve, and finish with the reserved walnuts and a few celery leaves scattered over the top.
Storage
Keep refrigerated in a covered container and eat within 1 day, as the apple and celery soften over time. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- dry frying pan
- large bowl
- small bowl
- whisk
- chopping board and knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 291 kcal |
| Protein | 3.8 g |
| Carbohydrate | 24.6 g |
| of which sugars | 17.9 g |
| of which free sugars | 1.6 g |
| Fat | 21.7 g |
| of which saturates | 3 g |
| Fibre | 4.1 g |
| Salt | 0.68 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
