Gluten-Free Waldorf Salad

A refreshing and classic Waldorf Salad, reimagined to be entirely gluten-free. Crisp apples and tender celery are tossed in a creamy, tangy dressing, offering a delightful balance of sweet and savory flavors with satisfying crunch.

Prep: 15 min Total: 35 min Serves: 4

At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep). It uses 9 ingredients — including chopped crisp apples, chopped celery, halved seedless red grapes — and walks through 5 steps. Updated October 24, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Waldorf Salad: When preparing this salads and sides recipe, exercise caution with ingredients like mayonnaise and nuts, as they can be processed in facilities that also handle gluten. Always look for gluten-free labels to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Waldorf Salad: This recipe is naturally free from gluten-containing grains. Ensure all processed ingredients, like mayonnaise and nuts, are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for chopped walnuts or pecans, gluten-free mayonnaise, Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

4 cups chopped crisp apples (like Fuji or Honeycrisp)
2 cups chopped celery
1 cup halved seedless red grapes
0.5 cup chopped walnuts or pecans Shop
0.5 cup gluten-free mayonnaise Shop
2 tbsp fresh lemon juice
1 tsp Dijon mustard (verify GF) Shop
0.5 tsp salt
0.25 tsp black pepper

Instructions

1 Prepare the salad base by combining the chopped apples, celery, and grapes in a large mixing bowl. Ensure the apples are cut into bite-sized pieces and the celery is thinly sliced for optimal texture. This step should take about 5-7 minutes.
2 In a separate small bowl, whisk together the gluten-free mayonnaise, fresh lemon juice, and Dijon mustard until smooth and well combined. This forms the creamy dressing base and should take about 2-3 minutes.
3 Add the salt and black pepper to the dressing mixture and whisk again to fully incorporate the seasonings. Taste the dressing and adjust salt or pepper as needed for your preference, which should take about 1 minute.
4 Pour the prepared dressing over the apple, celery, and grape mixture in the large bowl. Gently toss all the ingredients together until everything is evenly coated with the creamy dressing. This mixing process should take approximately 3-5 minutes.
5 Gently fold in the chopped walnuts or pecans into the salad, distributing them evenly for added crunch. Allow the salad to chill in the refrigerator for at least 10-15 minutes before serving, allowing the flavors to meld beautifully. This chilling time contributes to the total cook time of 20 minutes.

Nutrition (per serving)

220

Calories

Protein

42g

Carbs

14g

Fat

Fiber

240mg

Sodium

Tips & Notes

Toss the chopped apples in the lemon juice first so they don't brown.
Toast the walnuts or pecans for a few minutes for more flavor and crunch.
Halve the grapes and slice the celery thin so every bite gets apple, celery and grape.

Common questions

What cross-contamination risk is specific to Gluten-Free Waldorf Salad?

Check chopped crisp apples, chopped celery, halved seedless red grapes before they go into Gluten-Free Waldorf Salad. Exercise caution with ingredients like mayonnaise and nuts, as they can be processed in facilities that also handle gluten. Always look for gluten-free labels to prevent cross-contamination. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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