New This Month

New Waldorf Salad


Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Raymond Hom

Source: Martha Stewart Living, May 2011


For the roasted grapes

  • 1 1/2 pounds red seedless grapes
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon extra-virgin olive oil

For the dressing

  • 1 tablespoon minced shallot
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • 1/4 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the salad

  • 2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
  • 1 head frisee, trimmed
  • 1 Honeycrisp apple, thinly sliced
  • 1/2 cup walnuts, toasted


  1. Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.

  2. Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.

  3. Make the salad: toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.

Reviews Add a comment

  • streett17
    15 SEP, 2013
    Loved this, especially the lemon vinegarette! I roasted the grapes but completely forgot to add them in. This was a blessing in disguise because I did not enjoy the mushy texture of the roasted grapes. I think if I had tossed them with the greens, they would have broken down. I also modified the recipe by using 50/50 spinach and field greens. Next time, I think I will exclude the grapes again, but consider adding shredded Manchega cheese.