Waldorf Salad with Pineapple Yogurt Dressing

Easy Waldorf salad is bursting with fresh fruit in an addictive pineapple yogurt dressing! Crisp Gala apples, sweet grapes, golden raisins, celery and toasted walnuts are all tossed in a creamy Greek yogurt dressing.

It is a lighter, updated twist on the classic, made with no mayonnaise, and it comes together in about 15 minutes.

The Best Pineapple Waldorf Salad (Made with Greek Yogurt)

The original Waldorf salad recipe might have you asking lots of questions. There is fruit… with mayonnaise… and a whole lot of different things going on.

Today’s recipe is slightly different from the original. Yes, there is still fruit (and celery! trust me… it’s good!), but it’s my version of the Waldorf salad dressing that makes it updated and oh, so yummy! Greek yogurt, crushed pineapple, honey and a touch of parsley really set this salad apart.

Still sounds a little weird? Believe me, I get it! But once you try this Waldorf salad recipe, you will be hooked. It’s basically a fruit salad with a little extra pop!

It’s crunchy, creamy, sweet, fresh and delicious! A mixture of apples, golden raisins, grapes, celery and walnuts, all tossed in a sweet Greek yogurt dressing… I mean, that sounds pretty darn good to me!

One of the ingredients that is actually my favorite is probably the one you think is the strangest. A little chopped flat leaf parsley in the dressing gives the whole salad this super fresh taste that I just can’t describe. The ingredients themselves are very classic Waldorf salad. It’s the dressing where I’m mixing it up.

Why You’ll Love This Waldorf Salad with Pineapple

• No mayo. A Greek yogurt and pineapple dressing makes it creamy, tangy and lighter than the original.
• Every texture. Crunchy apples, celery and walnuts meet juicy grapes and chewy golden raisins.
• Fast and simple. About 15 minutes of chopping and one quick whisk is all it takes.
• Easy to change up. Add more fruit or swap the apples to suit what you have.

Ingredients You’ll Need

Here is what goes into this Waldorf salad with yogurt and why each one is there. Exact amounts are in the recipe card below.

• Gala apples: Sweet, crisp and juicy, Gala apples hold their crunch once dressed. Core them and cut them into a small dice so you get a little apple in every bite. Any variety of apple works if you prefer something more tart.
• Celery: A classic Waldorf ingredient. Slice it thin so it adds a fresh, savory crunch without taking over. A crisp, pale inner stalk is the most tender.
• Golden raisins: Plumper and a little fruitier than dark raisins, with a chewy sweetness that balances the tangy dressing. If yours are dry, soak them in warm water for a few minutes and pat them dry.
• Green grapes: Slice them in half so they mix in evenly and soak up a little dressing. Red grapes are a tasty swap.
• Walnuts: Toasted walnuts add warmth and crunch. Toasting brings out their oils, so they taste nuttier and less bitter.
• Greek yogurt: The creamy base of the dressing. It is thick and tangy, which is why it can stand in for mayonnaise. Plain Greek yogurt keeps the honey in charge of the sweetness. Whole milk or low fat both work, and whole milk is a little richer.
• Crushed pineapple with juice: Canned crushed pineapple adds sweetness, a bright tropical note and just enough juice to loosen the yogurt into a pourable dressing. Don’t drain it, since the juice is part of the dressing.
• Flat leaf parsley: Chopped fine and whisked into the dressing, it gives the salad a super fresh taste. Do NOT skip that parsley, trust me!
• Honey: Just a teaspoon to round out the tang of the yogurt. Add a little more if your yogurt is very tart.
• Lettuce cups (optional): Serve classically in crisp lettuce leaves, or eat the salad on its own.

How to Make Waldorf Salad

1. Toast the walnuts if needed. Place the walnuts in a small dry skillet over medium low heat. Toss them every 15 seconds or so until they smell fragrant and look a shade darker. Immediately take them off the heat and let them cool, since nuts go from toasted to burned quickly.
2. Prep the fruit and celery. Core the Gala apples and cut them into a small dice. Thinly slice the celery and slice the grapes in half. Aim for pieces about the same size, so every forkful has a little of everything. Dice the apples last so they stay crisp and bright.
3. Combine the salad. Place the apples, celery, golden raisins, grapes and toasted walnuts in a large bowl and stir gently so the walnuts and raisins are spread throughout. Set the bowl aside.
4. Whisk the dressing. In a small bowl, whisk together the Greek yogurt, crushed pineapple with its juice, honey and parsley. It should be smooth, creamy and speckled with green. Taste it. It should be tangy and sweet with a fresh finish from the parsley.
5. Toss and serve. Pour the dressing over the salad ingredients and toss gently until everything is coated. Fold from the bottom of the bowl with a large spoon so the grapes don’t get crushed. Serve classically in lettuce cups, or enjoy it on its own while the apples and walnuts are at their crunchiest.

Ways to Customize Waldorf Salad

• Add more fruit. Bananas, red grapes and pears are all yummy additions.
• Try another apple. Any variety of apple works, sweet or tart.
• Serve it your way. Spoon it into lettuce cups for a classic look, or eat it straight from the bowl.

For more yummy similar recipes, please check out our Fresh Fruit Salad and Easy Creamy Cranberry Salad!

Pineapple Waldorf Salad FAQs

• How is this different from the original Waldorf salad? The classic dressing is made with mayonnaise. This version uses Greek yogurt, crushed pineapple, honey and parsley for a lighter, fresher dressing.
• What apples are best for Waldorf salad? This recipe uses Gala apples, which are sweet and stay crisp. Any variety of apple works.
• Can I use regular yogurt? You can, but the dressing will be thinner. Greek yogurt is thicker and clings to the fruit better.
• Do I have to toast the walnuts? Toasting makes them crunchier and more flavorful, and it only takes a few minutes in a dry skillet. Already toasted walnuts work too.
• Can I make Waldorf salad ahead? It is best the day it is made, while the apples are crisp. You can chop the fruit and whisk the dressing a few hours ahead, keep them separate in the fridge and toss just before serving.
• How long does Waldorf salad keep? Cover and refrigerate leftovers within 2 hours and eat them within 3 days. The apples will soften and the dressing will thin out over time.
• Can I use fresh pineapple? The recipe calls for canned crushed pineapple with its juice, which loosens the dressing. If you use fresh, chop it very fine and add a little pineapple juice.

Greek Yogurt Waldorf Salad

Greek yogurt Waldorf salad with Gala apples, green grapes, golden raisins, celery and toasted walnuts tossed in a pineapple, honey and parsley yogurt dressing. It is crunchy, creamy and lighter than the classic mayo version.

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Prep Time 15 minutes mins

Servings 4 servings

Ingredients

  

• 2 small Gala apples cored and small dice
• 1 celery stalk thinly sliced
• 1/4 cup golden raisins
• 1 cup green grapes sliced in half
• 1/2 cup walnuts toasted

Dressing

• 1/2 cup Greek yogurt
• 3 tablespoons crushed pineapple with juice canned
• 1 tablespoon flat leaf parsley chopped fine
• 1 teaspoon honey

Instructions

 

• Place cut apple, celery, raisins, grapes, and walnuts in a large bowl. Set aside.
• In a small bowl, whisk together the dressing ingredients. Pour dressing over the salad ingredients. Mix to combine, serve in lettuce cups (optional).

Made this Waldorf salad? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks try something new.

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This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.