Christmas Waldorf Salad
This Waldorf salad recipe is a cool, crunchy addition to a sunny Christmas lunch, with red grapes, skin-on apples and toasted walnuts in a lemony yoghurt dressing.
A little Dijon mustard balances the fruit without making the dressing sharp. Slice the celery finely so its fresh crunch complements each mouthful rather than taking over.
Why it works on a South African Christmas table
Alongside glazed gammon, cold roast chicken or chops straight off the braai, this fruity salad offers a refreshing contrast to richer festive dishes. Most of the preparation can happen before guests arrive; simply keep the nuts separate until serving.
Ingredients
For the salad
For the dressing
Instructions
- 1Warm a dry frying pan over medium heat. Add the walnuts and stir frequently for 4–5 minutes, lowering the heat if they colour quickly. Once they smell nutty, spread them on a plate to cool.
- 2Whisk the yoghurt, mayonnaise, mustard, honey, salt and pepper in a small bowl. Set aside while you prepare the fruit.
- 3Halve the grapes lengthways and slice the celery thinly across the stalks. Roughly break or chop the cooled walnuts into bite-sized pieces.
- 4Leave the apple skins on, remove the cores and cut the flesh into roughly 2 cm chunks. Place in a large bowl and toss immediately with the lemon juice.
- 5Add the grapes and celery to the apples. Spoon over the dressing, then turn everything gently with a large spoon until evenly coated. Taste and add a little more salt if needed.
- 6Cover and refrigerate for 20–30 minutes to chill. If making it earlier in the day, leave the walnuts in an airtight container at room temperature.
- 7Fold two-thirds of the walnuts through the chilled salad just before taking it to the table. Spoon into a serving dish and finish with the remaining nuts.
Nutrition (per serving)
- Calories
- 320 kcal
- Carbohydrates
- 31.3 g
- Protein
- 5 g
- Fat
- 21.5 g
- Saturated fat
- 3 g
- Sugar
- 22.7 g
- Fibre
- 4.9 g
- Sodium
- 530 mg
- Cholesterol
- 18 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Allow 20–30 minutes of chilling time in addition to the preparation and cooking times.
- For easy hosting, assemble the dressed fruit and celery up to 6 hours ahead and refrigerate. Add the walnuts only at serving time.
- Keep the salad at 5°C or colder until needed. At an outdoor braai, serve a small bowl over ice and replenish from the fridge; discard salad left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
- For a festive finish, reserve a few grape halves from the measured quantity and arrange them over the top with the walnuts.
Frequently asked questions
Which apples should I use?
Choose firm, crunchy apples. Pink Lady gives sweetness and colour, while Granny Smith adds a tart edge. A mixture makes the salad more interesting than using only sweet apples.
Can I replace the walnuts?
Pecans are a good alternative and can be toasted in the same way. For a nut-free version, use toasted pumpkin seeds and check all ingredient labels for relevant allergen warnings.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within 24 hours for the best texture. The fruit may release some juice and the walnuts will soften. Do not save leftovers that have exceeded the safe serving times above.
