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Waldorf Salad - A Family Feast

Waldorf Salad

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 6-8 servings


  • 1 cup shelled walnut pieces
  • 1 tablespoon whipped egg white
  • 4 teaspoons sugar
  • Pinch cayenne
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon paprika
  • 1 Gala apple cored and cut into long strips, skin on
  • 1 Granny Smith apple cored and cut into long strips, skin on
  • 1 Bosc or Anjou pear cored and cut into long strips, skin on
  • 4 teaspoons lemon juice divided
  • 1 tablespoon orange juice
  • ½ cup mayonnaise
  • ½ cup Crème Fraîche or whole milk Greek yogurt
  • 4 teaspoons sugar
  • ½ teaspoon celery salt
  • ¼ teaspoon white pepper
  • 1/8 cup walnut oil
  • ½ cup celery slices
  • 12 red or purple grapes cut in half lengthwise
  • ½ cup golden raisins
  • Rocket greens, baby arugula, or other micro green


  1. Preheat oven to 375 degrees
  2. Separate one egg and reserve one tablespoon of the white. Beat it with a fork. Toss the walnuts with the egg white, sugar, cayenne, cinnamon and paprika and lay out on a sheet pan. Bake for 10 minutes and remove from oven. Set aside.
  3. In a large bowl, mix the Gala and Granny Smith apple strips along with pear strips. Toss with one tablespoon of lemon juice (three teaspoons equal one tablespoon) and 1 tablespoon of orange juice and set aside.
  4. In a small bowl, mix mayonnaise, Crème Fraîche, sugar, celery salt, white pepper and the last teaspoon of lemon juice. Whip in walnut oil.
  5. Add the celery, grapes, raisins and walnuts to the apple mixture. (Save a few nuts to sprinkle on top of each portion) Add in the mayonnaise dressing and toss to combine. Adjust seasoning.
  6. Serve on a small dish or bowl and garnish with the reserved nuts and rocket salad or micro greens.