Southern-Style Waldorf Salad With Candied Pecans

There are some dishes that just feel like a party on a plate, and this Waldorf Salad is certainly one of them.

I remember my first real encounter with a Waldorf Salad. It was at a church potluck, sitting in a big glass bowl between a wobbly congealed salad and a pan of mac and cheese. It was… fine. You know, apples, celery, and a whole lot of plain mayonnaise. It was the kind of dish you took a polite spoonful of and then moved on.

I knew in my heart it could be so much more. The bones were good, as they say. Crisp apples, crunchy celery, sweet grapes. It just needed a little Southern charm, a little something extra to make you go back for a second helping, not out of politeness, but because you genuinely couldn’t resist.

So, I went home and started tinkering. I swapped the standard walnuts for some spicy-sweet candied pecans I make every holiday season. Then, I tackled the dressing. A little tang from some lemon, a bit of creaminess from sour cream, and my secret weapon, a tiny splash of good Kentucky bourbon. That little bit of bourbon adds a warm, oaky note that makes everything sing. Now, this is the Waldorf Salad that gets requested for every single family gathering and ladies’ luncheon. It’s the one that has people asking, “Julie, what is in this? It’s amazing!”

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Why This Waldorf Salad Recipe Works

The original Waldorf Salad is a true American classic, born in the Gilded Age at New York’s Waldorf-Astoria Hotel back in the 1890s. The original was stunningly simple, just apples, celery, and mayonnaise. Grapes and nuts were added to the recipe a few decades later, and it became the version most of us recognize today.

It’s popular for a reason. The combination of sweet, crisp fruit and savory, crunchy celery in a creamy dressing is a timeless delight. It’s refreshing, satisfying, and feels a little bit fancy without being complicated. It’s the kind of side dish that can appear at a holiday dinner, a summer picnic, or a simple weekday lunch with equal grace.

So, what makes my version truly special? It’s all about elevating those classic components with layers of flavor and texture. Instead of plain nuts, we’re using homemade candied pecans with a whisper of cayenne pepper. This adds a delightful crunch with a sweet and slightly spicy kick that contrasts beautifully with the cool, crisp fruit.

And the dressing, oh, the dressing. We move beyond simple mayonnaise. By adding sour cream, we get a lighter, tangier base. A squeeze of fresh lemon juice brightens everything up, and that little splash of bourbon I mentioned? It adds a sophisticated, warm undertone that you can’t quite put your finger on, but you know makes all the difference. This isn’t just a salad, it’s a balanced, thoughtful dish where every single ingredient has a purpose. It honors the classic while giving it a memorable, modern Southern twist.

Ingredients for a Southern-Style Waldorf Salad

The beauty of this recipe is in its simplicity and the quality of its ingredients. Using crisp apples and making the dressing and pecans from scratch is what takes it from good to absolutely unforgettable. Here’s exactly what you’ll need.

For the Candied Pecans:

• 1 cup pecan halves
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted

For the Bourbon Dressing:

• 1/2 cup good quality mayonnaise (I always use Duke’s, it has the perfect tang)
• 1/2 cup sour cream or full-fat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon good quality Kentucky bourbon (optional, but highly recommended!)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground

For the Salad:

• 3 large, crisp apples (Honeycrisp, Fuji, or Gala are perfect)
• 1 cup celery, thinly sliced (about 3 ribs)
• 2 cups red seedless grapes, halved
• Fresh lettuce leaves for serving (like Bibb or Boston lettuce)

A note on the key ingredients. Your choice of apple really matters here. You want something that will stay firm and won’t turn to mush. Honeycrisp is my top choice for its incredible crunch and sweet-tart flavor. For the mayonnaise, a good Southern-style mayo like Duke’s is less sweet and has a nice tang that forms the perfect base for our dressing. And don’t be shy with the bourbon. A little goes a long way to add that special something.

Step-by-Step Instructions For Making Waldorf Salad

Putting this salad together is a breeze. I like to break it down into three simple parts: toasting the pecans, whisking the dressing, and then gently combining everything. A little bit of prep work gives you the most delicious results.

1. Make the Candied Pecans:

First things first, preheat your oven to 350°F and line a baking sheet with parchment paper. This makes cleanup so much easier. In a small bowl, toss the pecan halves with the melted butter. In a separate tiny bowl, mix together the brown sugar, cayenne pepper, and salt. Sprinkle this mixture over the buttered pecans and toss everything together until the nuts are evenly coated. Spread them in a single layer on your prepared baking sheet. Bake for 8 to 10 minutes, watching them closely so they don’t burn. The sugar can go from caramelized to burnt in a hurry! Let them cool completely on the pan. They will get crunchier as they cool.

2. Prepare the Dressing:

While the pecans are cooling, you can whip up the dressing. In a medium-sized bowl, combine the mayonnaise, sour cream, fresh lemon juice, bourbon, and Dijon mustard. Whisk it all together until it’s smooth and creamy. Season with salt and freshly ground black pepper to your liking. Give it a taste and adjust if you need to. Sometimes I’ll add another little squeeze of lemon if my apples are extra sweet.

3. Assemble the Waldorf Salad:

Core and chop your apples into bite-sized cubes, about 1/2-inch pieces. You can peel them if you prefer, but I like to leave the skin on for color and texture. Place the chopped apples in a large mixing bowl along with the sliced celery and halved grapes. Pour about three-quarters of the dressing over the apple mixture and gently fold everything together with a rubber spatula. You want to coat everything without bruising the fruit.

4. Chill and Finish:

Gently fold in most of your cooled candied pecans, but save a handful for garnishing the top right before you serve. Cover the bowl and let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. Just before serving, give it one last gentle stir, add the rest of the dressing if you think it needs it, and sprinkle the remaining pecans on top.

How To Serve Waldorf Salad

Serving this Waldorf Salad is half the fun. It’s such a pretty dish with all the colors and textures, so you’ll want to show it off! Of course, the classic way is always a winner. Simply arrange a few crisp, clean leaves of Bibb or Boston lettuce on a platter or in individual bowls to create a little “cup” and spoon the chilled salad right in. It looks elegant and tastes incredibly fresh.

But don’t feel like you have to stop there! This salad is wonderfully versatile and can be the star of the show in a few different ways. Here are some of my favorite ideas for serving:

• As a Fancy Sandwich: This is my husband’s favorite way to eat the leftovers. Spoon the Waldorf Salad onto a buttery, flaky croissant or between two slices of a nice brioche bread. The creamy salad with the rich bread is an absolutely divine combination for a special lunch.
• Stuffed Apples or Avocados: For a truly show-stopping appetizer or light lunch, you can hollow out a large apple or halve an avocado and fill it with the salad. It’s a beautiful presentation for a bridal shower, brunch, or luncheon.
• On a Salad Plate: Create a classic Southern salad plate. Add a scoop of this Waldorf Salad next to a scoop of my pimento cheese and maybe some chicken salad. Serve it with crackers, celery sticks, and pickles for a perfect light meal on a hot day.

No matter how you serve it, I recommend garnishing it with those reserved candied pecans right at the last minute to ensure they stay extra crunchy. A little sprinkle of fresh parsley or chives can also add a nice touch of green and a hint of fresh, herby flavor. This dish is meant to be enjoyed, so have fun with it!

How To Store & Reuse Waldorf Salad Leftovers

Properly storing your leftover Waldorf Salad is key to enjoying it the next day. Because of the fresh fruit and creamy dressing, it’s a dish that’s definitely best enjoyed within a day or two of making it. The apples will start to release their juices and the celery and pecans can lose a bit of their signature crunch over time.

To store it, transfer any leftovers into an airtight container and pop it straight into the refrigerator. Make sure you get it in the fridge within two hours of serving for food safety. Stored this way, the salad will keep nicely for up to three days. Just be aware that the texture will soften a little bit each day, but it will still be perfectly delicious!

Now, for reusing those leftovers, you can get pretty creative beyond just eating it straight from the container with a fork, which I have absolutely done. Here are a couple of ideas to give your leftovers a whole new life:

• Enhance a Chicken Salad: If you have some cooked, shredded chicken on hand, you can mix it right into the leftover Waldorf Salad. The sweetness of the fruit and the crunch of the pecans and celery add a wonderful new dimension to a standard chicken salad. It’s an instant upgrade!
• Serve as a Topping: This might sound a little unusual, but trust me on this. A spoonful of cold, creamy Waldorf Salad is a fantastic topping for a grilled pork chop or a piece of seared chicken breast. The cool, sweet, and tangy salad acts almost like a chutney or a slaw, providing a wonderful contrast to the warm, savory meat.

When you’re ready to eat the leftovers, just give the salad a gentle stir to recombine the dressing. If it seems a little dry, you can always whisk together a tiny bit more of the dressing ingredients to freshen it up. It’s a versatile dish even on its second day.

Substitutions & Variations For Waldorf Salad

One of the best things about a classic recipe like this is that it’s a wonderful starting point for your own creativity. While I just adore my bourbon and candied pecan version, you can absolutely tweak this Waldorf Salad to suit your taste, your dietary needs, or just what you happen to have in your pantry. It’s a very forgiving recipe.

If you’re looking to make some changes, whether big or small, here are a few ideas that work beautifully. Feel free to mix and match to create your own signature version of this timeless dish!

• Nut Swaps: The classic recipe calls for walnuts, and they are a wonderful substitution. Toasted walnuts have a slightly bitter, earthy flavor that contrasts nicely with the sweet fruit. Toasted almonds or even pistachios would also be delicious and add a different kind of crunch.
• Fruit Variations: If you’re not an apple fan, you can use crisp pears, like Bosc or Anjou, for a similar texture and a different flavor profile. You can also swap the grapes for dried fruit. Dried cranberries or cherries add a chewy texture and a concentrated tart-sweetness that is fantastic, especially around the holidays.
• Lighter Dressing Options: To lighten up the dressing, you can replace the mayonnaise and sour cream entirely with full-fat plain Greek yogurt. It will give you a tangier, protein-packed dressing. For a non-alcoholic version, simply omit the bourbon. You could add a splash of apple cider or white grape juice in its place for a hint of flavor.
• Make it a Main Course: This salad easily transforms into a hearty main dish. Simply fold in about two cups of cooked, shredded chicken or turkey. It’s a wonderful way to use up leftover holiday turkey! You could also add some crumbled blue cheese or goat cheese for a savory, tangy element that pairs wonderfully with the fruit and nuts.

Don’t be afraid to experiment. The core combination of fruit, crunch, and cream is what makes a Waldorf Salad so special, and there are so many ways to play with that winning formula. Have fun in the kitchen and make it your own!

Southern Waldorf Salad with Candied Pecans & Bourbon Dressing

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

A bright, creamy Waldorf Salad with crisp apples, celery, and grapes, upgraded with spicy-sweet candied pecans and a tangy sour cream–mayo dressing kissed with fresh lemon and a splash of Kentucky bourbon.

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Ingredients

• 1 cup pecan halves
• 2 tbsp brown sugar, packed
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1/2 cup mayonnaise
• 1/2 cup sour cream (or full-fat plain Greek yogurt)
• 1 tbsp fresh lemon juice
• 1 tbsp Kentucky bourbon (optional)
• 1 tsp Dijon mustard
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 3 large crisp apples (Honeycrisp, Fuji, or Gala), cored and 1/2-inch diced
• 1 cup celery, thinly sliced (about 3 ribs)
• 2 cups red seedless grapes, halved
• Bibb or Boston lettuce leaves, for serving (optional)

Instructions

1. Heat oven to 350°F. Line a baking sheet with parchment. Toss pecans with melted butter. In a small bowl, mix brown sugar, cayenne, and 1/4 tsp salt; sprinkle over pecans and toss to coat. Spread in a single layer and bake 8–10 minutes until fragrant. Cool completely.
2. In a medium bowl, whisk mayonnaise, sour cream, lemon juice, bourbon (if using), Dijon, 1/2 tsp salt, and pepper until smooth. Adjust seasoning to taste.
3. In a large bowl, combine diced apples, sliced celery, and halved grapes. Add about three-quarters of the dressing and fold gently to coat.
4. Fold in most of the cooled candied pecans, reserving a handful for garnish. Add more dressing as needed to lightly coat.
5. Chill 30 minutes. Serve in lettuce cups or on a platter, topped with reserved pecans.

Notes

Thoroughly dry grapes and apples after washing to prevent a watery dressing. For make-ahead, store components separately and combine within 4 hours of serving. Substitute toasted walnuts or almonds for pecans if preferred; omit bourbon for an alcohol-free version.

Nutrition Information:

Yield: 8
Amount Per Serving: Calories: 300 Total Fat: 23g Carbohydrates: 25g Protein: 3g

 

5 FAQs About Waldorf Salad

Here are some straightforward answers to the most common questions I receive about this Waldorf Salad recipe.

What makes the best apples for Waldorf Salad?

This is probably the most important question because the apple is the star of the show! The ideal apple for a Waldorf Salad is one that is very crisp, firm, and has a good balance of sweet and tart flavors. You want an apple that won’t turn brown too quickly or become mealy and soft once it’s dressed. My personal favorites are Honeycrisp, Fuji, and Gala. They all have a wonderful, loud crunch and hold their shape beautifully.

Some people also like using Granny Smith apples for a more tart flavor profile, which can be lovely if you prefer a less sweet salad. I would recommend using a combination, perhaps one Honeycrisp and one Granny Smith, to get the best of both worlds. The apples to avoid are ones that are typically used for baking or applesauce, like Red Delicious or McIntosh. They tend to have a softer, mealier texture that just doesn’t hold up well in a salad like this. The crunch is everything!

Can I make this Waldorf Salad ahead of time?

Yes, you absolutely can, and in fact, I recommend it! Making this salad a little bit ahead of time allows the flavors in the dressing to meld and deepen, making the whole dish even more delicious. However, there’s a sweet spot for timing. I find that making it anywhere from 30 minutes to 4 hours before you plan to serve it is perfect. This gives it enough time to chill and for the flavors to marry without the ingredients losing their crispness.

If you need to prep it further in advance, say a day ahead, I would recommend a deconstructed approach. You can make the candied pecans and store them in an airtight container at room temperature. You can also mix the dressing and keep it in a separate airtight container in the fridge. Then, a few hours before serving, all you have to do is chop your fruit, slice your celery, and combine everything. This method ensures that your apples and celery stay as crisp as possible.

Why is my Waldorf Salad watery?

A watery Waldorf Salad is a common problem, but it’s thankfully an easy one to fix and prevent. The primary culprit is usually the fruit. Apples and grapes naturally contain a lot of water, and as they sit in the dressing, especially with the salt in the dressing, they begin to release some of that liquid through a process called osmosis. This can thin out your creamy dressing and create a puddle at the bottom of the bowl.

To prevent this, make sure your grapes are thoroughly dry after washing them. Pat them dry with a paper towel before you slice them. Also, avoid letting the salad sit for too long, like overnight, after it has been fully assembled. As I mentioned above, preparing the components separately is a great strategy if you need to work far in advance. If you do find your salad is a bit watery, you can sometimes gently drain off the excess liquid or stir in a spoonful of extra Greek yogurt or sour cream to help thicken the dressing back up.

Is Waldorf Salad healthy?

The term “healthy” can mean different things to different people, but generally speaking, this Waldorf Salad has a lot going for it! It’s packed with fresh fruits like apples and grapes, which provide fiber, vitamins, and antioxidants. Celery is also a great source of fiber and vitamins, and the pecans offer healthy fats and protein. So, the base of the salad is quite nutritious.

The part that is more indulgent is the dressing, which is traditionally mayonnaise-based. My version cuts the mayonnaise with sour cream or Greek yogurt, which is a great start. To make it even lighter, you could use all plain Greek yogurt for the dressing base. This will significantly increase the protein content and reduce the fat while still providing that creamy, tangy flavor. You can also reduce the amount of sugar on the pecans or skip the candying process altogether and just use toasted pecans. With a few simple tweaks, it can easily fit into a very healthy and balanced diet.

What is the origin of the Waldorf Salad?

The Waldorf Salad has a fascinating and very elegant history. It was created in New York City in 1893, not by a chef, but by the maître d’hôtel of the famous Waldorf-Astoria Hotel, a man named Oscar Tschirky. He was known as “Oscar of the Waldorf,” and he developed the recipe for a high-society charity ball that was being held at the hotel. It was an instant sensation among New York’s elite.

What’s truly interesting is that Oscar’s original recipe was incredibly simple. It contained only three ingredients: apples, celery, and mayonnaise. That’s it! There were no nuts and no grapes in the original version. The walnuts and grapes that we now consider essential parts of the salad were not added until decades later, first appearing in the 1928 edition of “The Rector Cook Book.” It’s a testament to how a great recipe can evolve over time while still retaining its classic character.

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