Cranberry Waldorf Salad
Enjoy a fresh twist on a classic with this Cranberry Waldorf Salad recipe, blending tart cranberries with apples and pecans for a flavorful side.
I get it – sometimes, we all need a bit of a change to even our most favorite recipes. What better way to mix things up than with a fresh take on a beloved classic? Enter the Cranberry Waldorf Salad.
This is the traditional Waldorf salad recipe with a twist: swapping out raisins for dried cranberries, which add a hint of tartness that’s bright and fresh. You can think of cranberries as a fall wardrobe update for your salad – they bring a pop of color and a burst of flavor that’s really lively.
This salad is all about balancing textures and tastes with crunch from the apples and pecans, creaminess from the mayonnaise, and chewy cranberries that tie it all together. Plus, it’s really quick to whip up, whether you’re making it for a dinner party or just tossing together a quick lunch.
My recipe keeps it simple yet sophisticated. The apples don’t lose their skins because we want to keep that extra fiber and nutrition. The lemon juice is there not just for flavor but to keep the apple cubes looking fresh. And don’t forget the mayonnaise – it’s the glue that holds the party together.
This delightful Cranberry Waldorf Salad is a recipe that proves little changes can make a big impact, bringing a new twist to an old favorite. Whether you’re enjoying this as a cool side on a warm day or as a hearty addition to your holiday dinner, it’s a dish that’s always a crowd-pleaser.
WHAT PEOPLE ARE SAYING …
“I love Waldorf… now you got me thinking… cranberries, cherries, blueberries… yummy“
— Kathy
🛒 Essential Ingredients
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- Apples: Choose a firm variety like Fuji or Honeycrisp for the best texture in the salad.
- Lemon juice: Brightens the flavors and keeps the apples from browning.
- Celery: Provides a crisp contrast and subtle bitterness that’s essential to the salad’s classic flavor profile.
- Chopped pecans: For a buttery crunch and nuttiness. You can toast them lightly for extra flavor if you like.
- Dried cranberries: Their chewy tartness gives a little bit bolder, more vibrant taste than the traditional raisins.
- Mayonnaise: Acts as the creamy binder for the salad; adjust the amount to your preference.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🍚 How to Store Leftovers
Transfer the leftover salad to an airtight container. Press a sheet of plastic wrap directly onto the surface of the salad before sealing the container. Store in the coldest part of your refrigerator, typically at the back, away from the door. Enjoy the leftovers within 3 to 5 days.
If the salad looks a bit dry when you take it out to serve again, you can refresh it with a spoonful of mayonnaise. Stir it gently to redistribute the dressing and moisten the ingredients.
This recipe is not suitable for freezing.
⏲️ How to Make Ahead
Making Cranberry Waldorf Salad ahead of time is actually a great idea if you’re planning 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 About Cranberry Waldorf Salad
Firm, crisp apples with a sweet-tart flavor work best, such as Honeycrisp, Fuji, or Gala. Avoid softer apples like Red Delicious, which can become mushy.
Yes, you can use Greek yogurt or a mixture of yogurt and mayonnaise to cut down on calories while still keeping the creamy texture.
Absolutely! If you’re allergic to nuts or just not a fan, you can omit the pecans. For crunch without nuts, try adding sunflower seeds or pumpkin seeds.
Certainly! Grilled chicken or turkey would complement the flavors well and turn this side salad into a hearty main course.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 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.
- In a medium bowl, sprinkle the lemon juice over the apples and toss to combine.
- Add the celery, pecans, cranberries and mayonnaise. I use slightly less than 1 cup; just enough to bind the salad ingredients together.
- Season to taste with a small amount of salt and pepper.
- Serve either cold or at room temperature.
Notes
- Firm, crisp apples with a sweet-tart flavor work best in this salad. Use a variety such as Honeycrisp, Fuji, or Gala. Avoid softer apples like Red Delicious, which can become mushy.
- Keep leftover salad in an airtight container. Press a sheet of plastic wrap directly onto the surface of the salad before sealing the container. Store in the coldest part of your refrigerator, typically at the back, away from the door. Enjoy the leftovers within 3 to 5 days.
- If the salad looks a bit dry when you take it out to serve again, refresh it with a spoonful of mayonnaise. Stir it gently to redistribute the dressing and moisten the ingredients.
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.
🥄 How to Make Cranberry Waldorf Salad – Step-by-Step Photos
- Core, but do not peel the apple, then cut it into bite-sized cubes.
- In a medium bowl, sprinkle the lemon juice over the apple and toss to combine.
- Add the celery, pecans, cranberries, and mayonnaise. I use slightly less than 1 cup, just enough to bind the salad ingredients together.
- Season to taste with a small amount of salt and pepper.
- Serve either cold or at room temperature.
— This post was originally published on March 30, 2010. It has been updated with new photos and additional information.
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 delishious. 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!