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Waldorf salad without mayo with crisp apples, grapes, celery, and candied walnuts on a white plate

Waldorf Salad Without Mayo

This Waldorf salad without mayo is crisp, creamy, and easy to make with apples, grapes, celery, walnuts, and a light yogurt dressing.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Additional time1 hour
Total Time 25 minutes

Ingredients

For the Spiced Walnuts

  • 200 g walnuts
  • 1 white egg
  • 50 g sugar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • 1 teaspoon fennel seeds

For the Salad

  • 2 stalks of celery
  • water
  • 1 tablespoon lemon juice
  • 2 apples
  • 12 grapes

For the Dressing

  • 150 g yogurt
  • 150 g creme fraiche
  • 1 teaspoon white pepper powder
  • 1 tablespoon lemon juice

Instructions

  • Place the walnuts in a bowl and pour in the egg white. Mix until evenly coated. Add sugar, chili powder, paprika, cumin powder, and fennel seeds. Toss until the walnuts are well coated. Spread the coated walnuts on a baking sheet and bake in a preheated oven at 356°F (180°C) for 10 minutes, or until toasted. Let them cool completely.
  • Slice the celery stalks thinly into strips and place in a large bowl.
  • Fill another bowl with water and lemon juice. Slice the apples thinly using a mandoline and add to the lemon water. Remove the apples from the water, cut them into thin strips, and add them to the bowl with the celery.
  • In a separate bowl, mix yogurt, crème fraîche, white pepper, and lemon juice until smooth. Pour the dressing over the celery and apples. Toss until well combined. Refrigerate the salad for at least 30 minutes to let the flavors meld.
  • Before serving, slice the grapes in half and place around the plate.
  • Roughly chop the cooled spicy walnuts and sprinkle them on top of the salad. Add a few whole spiced walnuts around the plate for garnish.

Notes

Cool the Walnuts Fully: I like to let them cool completely before chopping, so they stay crunchy and don’t soften the salad. 
Slice Thin for Texture: Using a mandoline makes a big difference here; everything feels lighter and more refined. 
Chill Before Serving: I like to rest it for at least 30 minutes so the dressing settles into the apples and celery. 

Nutrition

Calories: 529kcal | Carbohydrates: 39g | Protein: 14g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 463mg | Fiber: 6g | Sugar: 28g | Vitamin A: 482IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 2mg