I’ve teamed up with Opal® Apples to bring you this delicious Waldorf Salad. I’ve been compensated for my time. All opinions are mine alone.

Easy Waldorf Salad with Opal® Apples (they don’t brown when cut!), golden raisins, crisp celery, crunchy walnuts, and a creamy dreamy dressing!

Life Pro Tip (LPT): Use Opal® Apples whenever you are cutting an apple more than 5 minutes in advance of eating it raw.

Dressing being poured onto a Waldorf Salad in a clear bowl.

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And while you’re cutting apples that won’t turn brown, make this delicious, fresh & easy, updated-yet-classic Waldorf Salad. It’s perfect for your lunchbox, your next birthday party, and all the special moments in between.

The thing about these delicious, golden, crunchy, juicy, sweet apples is, they naturally do not turn brown when cut.

And when I say “naturally” I mean non-GMO, not some brilliant science experiment to avoid eventual apple browning.

Opal apples on a wood cutting board.

My kids are obsessed with apples (HOORAY!) but they refuse to eat them if a pre-cut situation has led to browning. That usually means no apple slices at lunch time or on-the-go or any other time when even the slightest HINT of discoloration may occur.

Of course you can always use lemon juice, but now your apples taste like lemon juice. I might as well go suck on a lemon.

Waldorf Salad in a clear bowl.

The whole no-discoloration situation is especially helpful if you’re making a fruit salad. I decided to make Waldorf Salad because my kids love it. I swapped out regular raisins for golden raisins and plumped them in some boiling water.

I also added the usual suspects: celery and walnuts. The creamy dressing has mayonnaise, some cider vinegar (a nod to the apples), and some honey for sweetness. And even after 2 days in the fridge, the apples still hadn’t browned in the slightest!

Opal® Apples are grown in Washington by Broetje and Congdon Orchards. Find out how to get your hands on some here!

Dressing being poured onto a Waldorf Salad in a clear bowl.

Waldorf Salad

Easy Waldorf Salad with Opal Apples (they don't brown when cut!), golden raisins, crisp celery, crunchy walnuts, and a creamy dreamy dressing!
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 10 (½ cup) servings
Course Salad
Cuisine American
Calories 154


  • 3 apples such as Granny Smith, peeled, cored, and cut into ½ inch cubes
  • 6 celery ribs sliced thinly
  • 1/2 cup walnuts
  • 1 cup red seedless grapes halved
  • 1 ½ teaspoons dill
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • ½ cup mayonnaise


  • In a small skillet toast your walnuts on medium-low heat for 7-10 minutes until golden brown and fragrant. Set aside to cool, about 5 minutes, and coarsely chop.
  • In a large bowl toss together apples, celery, walnuts, grapes, and dill. Sprinkle lemon juice, salt, and pepper. (I like ¼ teaspoon salt and a pinch pepper) Stir in the mayonnaise and season to taste.
  • Cover and refrigerate for at least 30 minutes before serving.


Adapted from Cook's Country Best Potluck Recipes.


Calories: 154kcalCarbohydrates: 11gProtein: 1gFat: 12gSaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 74mgPotassium: 123mgFiber: 2gSugar: 8gVitamin A: 60IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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    1. We just got them in at the store this summer here in Alaska. They are great!! Sweeter than most. And crunchy even when ripe. I haven’t noticed them browning-I have one on my desk from yesterday and no, it has not browned.5 stars