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Creamy Greek yogurt Waldorf salad with apples, red grapes, celery and toasted pecans served in a rustic bowl

Creamy Greek Yogurt Waldorf Salad with Pecans

This easy Greek yogurt Waldorf salad combines crisp apples, juicy red grapes, crunchy celery and toasted pecans in a creamy dressing made without mayonnaise. It is fresh, lightly sweet and delicious served for lunch, potlucks or holiday dinners.
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Prep Time 15 minutes
Chilling time 20 minutes
Total Time 35 minutes
Course Appetizer, lunch, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 198 kcal

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Cutting board
  • Sharp kitchen knife
  • Measuring cups
  • Measuring spoons
  • Small frying pan
  • Wooden spoon or silicone spatula
  • Serving bowl or individual salad plates

Ingredients
  

Waldorf Salad

  • 2 large crisp apples cored and chopped
  • 1 cup seedless red grapes halved
  • 1 cup thinly sliced celery
  • ½ cup chopped pecans
  • 2 tablespoons chopped fresh parsley optional
  • Lettuce leaves for serving, optional

Greek Yogurt Dressing

  • ½ cup Greek yogurt plain full-fat
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons honey
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1-2 teaspoons milk or apple juice, only if needed

Instructions
 

  • Place the chopped pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until they smell nutty and become slightly darker. Immediately transfer the toasted pecans to a plate and let them cool completely.
  • In a large mixing bowl, whisk together the Greek yogurt, lemon juice, honey, salt and black pepper until smooth and creamy. If the dressing is especially thick, stir in 1–2 teaspoons of milk or apple juice.
  • Add the chopped apples to the Greek yogurt dressing and toss immediately. Coating the apples with the lemon dressing helps keep them from turning brown.
  • Add the halved grapes, sliced celery, cooled toasted pecans and parsley. Gently stir until everything is evenly coated with the creamy Waldorf salad dressing.
  • Cover and refrigerate for approximately 20 minutes. This short chilling time gives the flavours a chance to come together without softening the apples and celery too much.
  • Serve the Greek yogurt Waldorf salad with pecans chilled, either on its own or spooned over crisp lettuce leaves.
    • For the best Greek Yogurt Waldorf Salad with Pecans, toss the chopped apples with the lemon and Greek yogurt dressing immediately after cutting them. This helps prevent the apples from browning and keeps the no-mayonnaise Waldorf salad looking fresh, creamy and inviting.

Notes

  • Honey Greek yogurt: Honey-flavoured Greek yogurt makes a creamy, lightly sweet Waldorf salad dressing without mayonnaise. Taste the dressing before adding any additional sweetener—it probably won’t need it.
  • Using plain Greek yogurt: If you substitute plain Greek yogurt, add 1–2 teaspoons of honey and adjust it to taste.
  • Best apples: Honeycrisp, Gala, Pink Lady and Granny Smith apples remain crisp after mixing. Combining one sweet apple with one tart apple creates a nicely balanced apple Waldorf salad.
  • Prevent browning: Mix the chopped apples with the Greek yogurt and lemon dressing right away. The lemon juice helps slow browning and adds a fresh, slightly tangy flavour.
  • Toast the pecans: Toasting the pecans in a dry skillet brings out their buttery flavour. Let them cool completely before folding them into the creamy salad.
  • Adjust the dressing: Greek yogurt can be quite thick. If necessary, add 1–2 teaspoons of milk or apple juice to make the Waldorf salad dressing easier to stir.
  • Chilling time: Refrigerate the finished salad for approximately 20 minutes before serving. A short chill allows the flavours to blend while the apples and celery stay crunchy.
  • Serving suggestion: Serve this Greek Yogurt Waldorf Salad with Pecans in a large sharing bowl or spoon it over crisp lettuce leaves for individual servings.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to two days. The salad will release a little moisture as it sits, so give it a gentle stir before serving again.
  • Make-ahead option: Prepare the salad up to 4–6 hours before serving, but reserve some toasted pecans for the top so they stay crisp.

Nutrition

Serving: 1servingCalories: 198kcalCarbohydrates: 26gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 1mgSodium: 177mgPotassium: 331mgFiber: 4gSugar: 20gVitamin A: 198IUVitamin C: 6mgCalcium: 59mgIron: 1mg
Keyword Apple celery grape salad, Christmas side dish, Creamy apple grape salad, Easy potluck salad, Easy Waldorf salad recipe, Greek yogurt Waldorf salad, No-mayo apple salad, recipe, Thanksgiving salad recipe, Waldorf salad with pecans, Waldorf salad without mayonnaise
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