Cranberry Waldorf Salad

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  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 servings
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1/4 cup pecans

1/4 cup walnuts 

1/4 cup sour cream 

2 tablespoons thinly sliced chives 

2 tablespoons mayonnaise 

1 tablespoon honey 

1 tablespoon fresh lemon juice 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

3 stalks celery, thinly sliced 

2 crisp apples, such as Pink Lady or Gala, cored and cut into 1/2-inch pieces 

1 cup green grapes, halved 

1/2 cup dried cranberries 


  1. Preheat the oven to 350 degrees F. Spread the pecans and walnuts on a rimmed baking sheet and bake until lightly toasted, about 6 minutes. Cool completely and roughly chop.
  2. Stir together the sour cream, chives, mayonnaise, honey, lemon juice, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the celery, apples, grapes, cranberries and nuts and toss to combine; season with salt and pepper to taste. Serve immediately.