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Apple, Grape, and Celery Salad


Apples and grapes, which shine at this time of year, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007


  • 1/4 cup coarsely chopped pecans
  • 2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
  • 1 Granny Smith apple, cored, halved, and thinly sliced
  • 1 cup seedless red grapes, halved
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and bake until lightly browned, 4 to 6 minutes.

  2. In a large bowl, combine celery, apple, grapes, vinegar, and oil. Season with salt and pepper, and toss to combine. Garnish with celery leaves.

Reviews Add a comment

  • garden_girl
    17 SEP, 2008
    I love this recipe, too! I remember making it last fall, and I am so glad I found it again. It is crunchy and just delicious. Enjoy it!
  • EverydayCook
    2 SEP, 2008
    This dish was a HUGE hit at my sister-in-law's "rehearsal cookout" - the night before her wedding. Even my husband's Aunts loved it and they're AWESOME cooks. I'll definitely be making the recipe again and again. Thanks!