Classic Waldorf salad with crème fraîche dressing is a fresh, crisp, and creamy side that balances sweet, tart, and nutty flavors. Grated apples and celery root, chopped celery stalks, juicy grapes, and a light Dijon crème fraîche dressing come together effortlessly. Toasted walnuts are served separately, adding a crunchy, rich contrast at the last moment. This salad works beautifully on holiday tables, but it is also perfect as a refreshing side for everyday meals. Its crisp textures and vibrant flavors make it a dish that feels elegant yet simple.
I’ve always loved Waldorf salad for its combination of textures. The grated celery root and apples provide a structured base that holds the dressing well. Chopped celery stalks add a subtle crunch, while the grapes give bursts of juicy sweetness. Toasted walnuts bring depth and nutty flavor. Serving them separately ensures they stay crisp, and this little step makes a noticeable difference in texture. Optionally, you can add small chunks of fresh pineapple for a tropical note, which pairs beautifully with the creamy dressing.
Why Waldorf Salad Works So Well
This salad is all about balance. The creamy dressing lightly coats the fruit and vegetables without weighing them down. The sweet and tart flavors from the apples and grapes contrast with the earthy celery root, while the nuts add richness. It’s a dish that can complement almost any main course, from roasted meats and grilled fish to holiday spreads and casual weeknight dinners. Even as a standalone light meal, Waldorf salad feels satisfying and refreshing.
I like to make this salad when I want something quick, yet impressive. It’s easy to prepare in under 20 minutes, and the dressing comes together in a small bowl while you prep the fruits and vegetables. Once tossed, it can be served immediately or chilled briefly so the flavors have time to develop.
Tips for the Perfect Waldorf Salad
- Deseed grapes if necessary; seedless dark purple grapes are ideal, but red or green grapes can be used as an alternative.
- Toast walnuts separately and add just before serving to keep them crunchy.
- Grated celery root and apples create a cohesive texture that allows the dressing to cling evenly.
- Consider adding pineapple chunks for a fresh, tropical touch.
This Waldorf salad is a timeless classic. Its fresh, creamy, and slightly sweet flavors make it versatile for everyday meals or festive occasions. For more fresh and flavorful side salad ideas, try the earthy Finnish Wild Mushroom Salad, the crisp Traditional Finnish Salad, or my simple and versatile Easy Side Salad. Each one is a delicious complement to main dishes or holiday meals.
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Classic Waldorf Salad with Crème Fraîche Dressing
Equipment
- Mixing bowl
- Grater
- Cutting board
- Knife
- Small bowl
- Spoon or whisk
Ingredients
For the salad
- 1 cup (about 100 g) celery root (celeriac) peeled and grated
- 3-4 celery stalks (about 100 g / 1 cup), finely chopped
- 2 Granny Smith apples peeled and grated
- 1 cup (150 g) dark purple or red grapes halved
- ½ cup (50 g) walnuts
- 1 bunch Lettuce leaves frisée or similar for serving
For the crème fraîche dressing
- ½ cup 120 ml crème fraîche
- 1 tsp Dijon mustard
- 1-2 tsp lemon juice to taste
- 1-2 tsp sugar to taste
- ½ tsp Salt to taste
Instructions
Prepare the vegetables and fruit
- Peel and grate the celery root and apples. Finely chop the celery stalks and halve the grapes. Add everything to a large mixing bowl.
Toast the walnuts
- Lightly toast the walnuts in a dry pan over medium heat until fragrant. Let them cool completely and serve them separately, sprinkling over the salad just before serving so they stay crisp.
Make the dressing
- In a small bowl, whisk together the crème fraîche, Dijon mustard, lemon juice, sugar, and salt until smooth and balanced. Adjust seasoning to taste.
Combine
- Add the dressing to the salad and gently fold until everything is evenly coated.
Serve
- Arrange lettuce leaves on a serving platter or individual plates and spoon the Waldorf salad on top.
- Serve immediately, or chill briefly to allow the flavors to develop before serving.
