Give the well-loved classic a fall makeover with my Cranberry Waldorf Salad (No Grapes). Dried cranberries replace the more typical raisins, adding a brighter, tarter note against crisp apples, celery, and chopped pecans.
Did you know that the original Waldorf salad had no grapes in it? That’s right. The original, created by Oscar Tschirky in the 1890s at New York’s Waldorf Hotel, was nothing more than apples, celery, and mayonnaise. The grapes and nuts that everyone thinks are essential were added years later.
The version I grew up with in south Georgia never had grapes either, but it did have raisins. My mother’s version (and her mother’s and grandmother’s as well) consists of apples, celery, raisins, and pecans, with a little mayonnaise. We had it often because it was easy to make, everyone enjoyed it, and Mama almost always had the ingredients on hand.
Of course, the pecans were a given. In south Georgia, pecans are a big money crop, and pecan trees grow everywhere. Nearly everyone’s yard has several trees, and picking up the nuts in the fall was a childhood chore. Some of us were even allowed to carry them to a local ag business to sell for pocket money.
My one change to Mama’s recipe is the dried cranberries in place of raisins. I first added them on a whim because the two are so alike in texture, and it worked out great. Even though cranberries are a little brighter and more tart than raisins, either one works here. For the classic recipe that my family always made, just swap the raisins back in.
This is a creamy fruit salad with a sweet-tart flavor. It’s good for family dinner or as a side dish on your holiday table. If you like this type of salad, you’ll also enjoy my carrot and dried cranberry salad, which has the same creamy-crunchy balance.
Recipe Snapshot: Cranberry Waldorf Salad (No Grapes)
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Servings: 4
Cuisine: American
Cooking Method: None
Primary Ingredients: Apples, celery, pecans, dried cranberries, mayonnaise
Skill Level: Easy
DO MORE WITH CHATGPT
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I’ve never eaten Waldorf Salad before, but I just had to try this one. And it is delicious. It’s going to be a favorite in our house from now on.”
— Melanie
“I love Waldorf… now you got me thinking… cranberries, cherries, blueberries… yummy”
— Kathy
What Makes This Recipe Special
This is my slightly updated version of the Waldorf salad I grew up with in south Georgia: crisp apples and celery, chopped pecans, and dried cranberries, with just enough mayonnaise folded in to hold it together.
The cranberries set this version apart from the salad most people know. They’re a little brighter and more tart than raisins, and they contrast nicely with the crunch of the apples and pecans. The whole salad comes together in about 15 minutes with no cooking at all.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Apples — Choose a firm variety like Fuji or Honeycrisp for the best texture in the salad. I leave the skins on for a little more color and texture.
- Lemon juice — Stops the cut apples from browning while also adding a little extra bright flavor.
- Celery — The celery, apples, and pecans create crunchy texture in the salad. The celery adds its own unique slightly savory note to the mix.
- Chopped pecans — I like pecans for their buttery richness. You can toast them lightly for extra flavor if you like. If pecans are too expensive in your area, try using walnuts instead.
- Dried cranberries — My swap for the usual raisins. Their chewy texture is quite nice with the apples, celery, and pecans, and they give extra color to the dish. Raisins are perfectly good too if that’s what you like.
- Mayonnaise — It’s the creamy binder for the salad. For a real treat, make your own mayonnaise to use here!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
A few easy ways to make this salad your own:
- Use raisins instead of cranberries. This option restores the classic version my family always made. Golden raisins are nice too if you want a little more sweetness.
- Swap the pecans for walnuts. Walnuts are the more traditional nut in this recipe and a good choice if pecans are pricey where you live.
- Add grapes. If you like that more familiar recipe and don’t mind the grapes, halved red or green seedless grapes fit right in. Add about a cup along with the other fruit.
- Turn it into a main dish. Fold in a couple of cups of diced cooked chicken or leftover turkey for a Chicken Waldorf salad that’s nice for lunch or a light supper. A reader commented that she topped hers with braised pheasant, so there’s clearly room to improvise here.
How to Make Cranberry Waldorf Salad (No Grapes)
STEP 1. Core but don’t peel the apples, then cut into bite-sized cubes.
STEP 2. In a medium bowl, sprinkle the lemon juice over the apples and toss to combine.
STEP 3. Add the celery, pecans, cranberries, and mayonnaise (slightly less than 1 cup, just enough to bind the salad ingredients together).
STEP 4. Season to taste with a small amount of salt and pepper.
Want to save this?
I'll email this post to you, so you can come back to it later!
Pro Tip
Go easy on the mayonnaise. Start with a little less than a full cup and add just enough to bind everything together. You want the salad just coated, not dripping with mayo.
STEP 5. Serve either cold or at room temperature.
Recipe Tips
- Choose the right apples. Firm, crisp, sweet-tart apples hold up best. Honeycrisp, Fuji, and Gala are all good. Steer clear of soft apples like Red Delicious.
- Cut everything about the same size. Dicing the apples and celery to roughly the size of the cranberries gives you a little of everything in each bite and makes the salad easier to eat.
- Taste before you add all the salt. Start with a small amount of salt and pepper and adjust from there.
- Add the pecans close to serving if you’re making it ahead. They’ll keep more of their crunch that way. If you don’t mind them softening slightly, stirring them in with everything else is fine too.
How to Serve
This salad is right at home on a holiday table, served alongside roasted turkey with the usual dressing and sides. The sweet-tart fruit is a nice break from all the rich, savory dishes. It’s one of the salads I often include when putting together our Thanksgiving menu each year.
It’s just as good year-round, though. Serve it as a cool side with butter roasted chicken on a warm evening, or bring it to a potluck or church supper where it holds up well on the table. For a light lunch, serve a scoop on a bed of greens with a sautéed chicken breast.
How to Store Leftovers
Keep leftover salad in an airtight container in the refrigerator for 3 to 5 days. Pressing a sheet of plastic wrap directly onto the surface before you seal the container helps keep it fresh. If the salad looks a little dry when you bring it back out, stir in a spoonful of mayonnaise to freshen it up.
This salad cannot be frozen, so plan to enjoy it within those few days.
How to Make Ahead
Making ahead of time is actually a great idea if you’re cooking for a holiday dinner. Here’s how I go about it:
- Prep the ingredients separately: Dice the apples and toss them in lemon juice. Chop the celery and pecans, and measure out the dried cranberries. Keep each component in separate airtight containers in the refrigerator.
- Mix the dressing: In a small bowl, mix the mayonnaise with a little salt and pepper to taste. This can be stored in the fridge in a separate container.
- Assemble: Combine the prepped ingredients with the dressing just before you’re ready to serve. This keeps everything fresh and crunchy.
- Add final touches: If you’re making the salad only a few hours ahead, you can mix everything together, but hold off on adding the pecans until just before serving to maintain their crunch.
Questions and Answers: Cranberry Waldorf Salad (No Grapes)
- Does traditional Waldorf salad have grapes?
No. The original Waldorf salad was just apples, celery, and mayonnaise. Later cooks added grapes and nuts, so a version without grapes is closer to how the salad started. - Can I use yogurt instead of mayonnaise for Waldorf salad?
You can, but I don’t. Some cooks swap the mayo for plain Greek yogurt, or a mix of yogurt and mayonnaise, to lighten the dressing. I’ve always made this with mayonnaise because I think it tastes better and gives the salad the creamy texture I want. If you’d rather use yogurt, it will work, but expect a tangier result with a less creamy texture. - Can I add protein to a Waldorf salad?
Certainly! Grilled chicken or turkey would complement the flavors well and turn this side salad into a hearty main course.
More Recipes You’ll Like
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Cranberry Waldorf Salad
Ingredients
- 2 medium apple diced
- 1 lemon juiced
- 2 ribs celery diced
- 1 cup pecans chopped
- 1 cup dried cranberries
- 1 cup mayonnaise (use a scant cup to start, add more if needed)
- Salt and pepper
Instructions
- Core but do not peel the apples, then cut it into bite-sized cubes.2 medium apple
- In a medium bowl, sprinkle the lemon juice over the apples and toss to combine.1 lemon
- Add the celery, pecans, cranberries and mayonnaise. I use slightly less than 1 cup; just enough to bind the salad ingredients together.2 ribs celery, 1 cup pecans, 1 cup dried cranberries, 1 cup mayonnaise
- Season to taste with a small amount of salt and pepper.Salt and pepper
- Serve either cold or at room temperature.
Notes
- Use firm, crisp, sweet-tart apples like Honeycrisp or Fuji. Avoid soft apples such as Red Delicious.
- Leave the apple skins on for a little color and texture.
- Toss the diced apples with the lemon juice right away to keep them from browning.
- Start with a little less than a full cup of mayonnaise and add just enough to bind the salad.
- Pecans are my choice, but walnuts work well. Toast the nuts for more flavor.
- Dried cranberries stand in for the classic raisins, but raisins are fine if you prefer them.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days, with plastic wrap pressed onto the surface. Refresh with a spoonful of mayonnaise if it dries out. This salad cannot be frozen.
- To make ahead, prep the components separately and combine just before serving. Hold the pecans until the last minute to keep their crunch.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I made this salad yesterday and everyone loved it was delicious
That’s great, Connie! I’m so glad you all liked it.
I made this salad the other day and I put some brazed pheasant tenders on the top. It was amazing! Thanks!
I made the Chicken Waldorf last night and as an afterthought I added a good dash of curry powder. Yum! Today the leftovers will be lunch!
Waldorf Salad was always served by my mother at Christmas and other special times, but I, too, now substitute Pecans for Walnuts. Don’t you find that walnuts can be bitter? I’ve used different dried fruits as well, Craisins are great!
How about adding diced white chicken for a twist on chicken salad?
Chicken Waldorf, anyone?
Adding chicken might be good! Maybe I’ll try that.
Thank you for sharing this recipe. I’ve never eaten Waldorf Salad before, but I just had to try this one. And it is delicious. It’s going to be a favorite in our house from now on.
So glad you enjoyed it! It’s a favorite here, too. We also like the classic style with walnuts and raisins.
I love Waldorf… now you got me thinking… cranberries, cherries, blueberries… yummy
This looks delicious, and I’m starving! I might have to make this, I think I have all of the ingredients.
Waldorf is always a favorite of mine. I have never tried it with Cranberries though – but will the next time.
Do try the cranberries. I think you’ll be pleased!
Waldorf salad was always part of my family’s Thanksgiving dinner menu and I’ve loved, loved, loved it every since. And I’ve kept the tradition alive in my own family. Your version is similar to mine: celery and pecans, which many leave, out are definitely MUSTS! Thanks so much for your post.
Thanks, Barbara! I’ve always loved the classic Waldorf, too. This little “twist” is a nice occasional change.
Looks delicious!