Waldorf Salad with Creamy Yogurt Dressing
This healthy waldorf salad with creamy yogurt dressing skips the heavy mayo for a tangy whole grain mustard and Greek yogurt dressing You still get the crunch—crisp apples, celery, grapes, toasted walnuts—but with a lighter, more craveable dressing.
Print
Pin
Servings: 10 servings
Ingredients
- 1 cup walnut halves
- 5 medium apples, about 1 1/2 pounds, cored and large dice (peel them if you'd like)
- 4 stalks celery, cut on the bias into 1/4-inch thick slices
- 1 pound red grapes, halved
- 1/4 cup plain Greek yogurt, whole milk Greek yogurt will be richer than non-fat
- 2 tablespoons whole grain mustard
- 2 tablespoons freshly-squeezed tangerine juice, from 1 small tangerine
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
Instructions
- Heat a medium skillet over medium-low heat. Toast the 1 cup walnuts, stirring frequently, until fragrant and golden. Remove from the pan immediately and roughly chop.
- Combine 5 chopped apples, 4 stalks sliced celery, 1 pound halved grapes, and the toasted walnuts in a large bowl.
- Combine 1/4 cup yogurt, 2 tablespoons mustard, 2 tablespoons tangerine juice, 1 tablespoon honey, and 1/2 teaspoon salt in a medium bowl. Whisk until incorporated and smooth. Taste and add more salt, honey, or tangerine juice if needed.
- Pour dressing over the fruit mixture and toss to combine. Serve immediately or refrigerate for up to 1 hour.
Notes
- The Citrus: If you don’t have a tangerine, mandarin or orange juice works perfectly.
- Serving Size: This recipe makes a large batch (10 servings), making it perfect for holidays, potlucks, or summer parties.
- Make it a meal: To turn this from a side into a full meal, add 2 cups of shredded rotisserie chicken or chopped grilled chicken.
- Make-Ahead: You can whisk the dressing up to 3 days in advance and keep it in a sealed jar. However, once the salad is fully assembled, it’s best enjoyed within 1–2 hours to keep the apples from turning brown.