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–+ servings
Fresh healthy Waldorf salad on a platter perfect for light meals.

Healthy Waldorf Salad (Greek Yogurt Dressing)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tart apples diced
  • 1 cup (120 g) celery diced
  • 1 cup (150 g) seedless grapes red or white
  • ½ cup (60 g) walnuts or pecans - toasted

Dressing

  • 1 cup (180 g) Greek yogurt we use low-fat
  • ½ cup (60 g) crumble feta sub 2 Tbsp mayo or leave out
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 tablespoon mustard Dijon or yellow
  • 1 tablespoon honey sub maple or sugar
  • ¼ teaspoon salt or more to taste + black pepper

  • Mix the dressing: Whisk 1 cup Greek yogurt, ½ cup crumble feta, 1 tablespoon mustard, 1 tablespoon lemon juice, 1 tablespoon honey, ¼ teaspoon salt, and black pepper in a large mixing bowl. Set aside.
    Step 1 Mixing creamy yogurt dressing for healthy Waldorf salad in a large bowl.
  • Cut fruits and veg: Cut 2 tart apples into small bite-sized cubes. Dice 1 cup celery, slice 1 cup seedless grapes in half, and chop ½ cup walnuts. Add everything to the bowl with the dressing and toss gently until all the pieces are coated.
    Step 2 Chopped apples celery and grapes tossed with dressing for healthy Waldorf salad.
  • Serve the salad: Transfer the salad to a serving platter or bowl. Sprinkle a little chopped parsley on top if you like for added color and freshness. Serve right away or refrigerate for later.
    Step 3 Healthy Waldorf salad with Greek yogurt dressing served on a platter.
Substitutions
  • Apples → Pears, or a mix of apple varieties for deeper flavor
  • Celery → Thinly sliced fennel or cucumber for a milder crunch
  • Seedless grapes → Diced oranges or pomegranate seeds for a brighter, Mediterranean vibe
  • Walnuts → Pecans, almonds, or pumpkin seeds (nut-free option)
  • Greek yogurt → Low-fat Greek yogurt or Skyr for higher protein, lighter texture
  • Feta → More Greek yogurt for an extra-light dressing or mayo for extra creamy
  • Dijon mustard → Yellow mustard or whole grain mustard for added texture
  • Lemon juice → Apple cider vinegar for softer acidity
  • Honey → Maple, agave, or date syrup.
 
Tips
  • Use tart apples for balance: Granny Smith keeps the salad bright, crisp, and not overly sweet.
  • Toast the nuts: A quick dry-skillet toast boosts flavor and adds warm, crunchy contrast.
  • Add grapes last: Especially if very ripe—this keeps them intact and the salad looking fresh.
  • Chill before serving: 10–15 minutes in the fridge adds refreshing crispness and potluck-ready appeal.
  • Adjust sweetness: Apples vary—tweak honey or lemon to hit your perfect balance.
  • Serve as a light meal: With fruit, celery, nuts, and yogurt, it’s a satisfying, high-fiber vegetarian lunch.
  • Store the salad in an airtight container in the refrigerator for up to 2 days, but avoid freezing as the apples and grapes lose their texture.
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