Crunchy Waldorf Salad with Toasted Walnuts and Yoghurt Dressing

⏱ 20 min · Serves 4

The classic New York club salad, lightened up: crisp apple, celery and grapes tumbled in a tangy yoghurt-mayo dressing with honey-toasted walnuts. Ten minutes of chopping for a salad that tastes like a proper occasion.

Per serving: 330 kcal · 6.0g protein · 25.0g carbs · 24.0g fat

Ingredients

• 100g walnut halves
• 1 tsp honey
• pinch of flaky salt
• 2 crisp red apples (such as Braeburn or Pink Lady), cored and cut into 1cm dice
• 1 tbsp lemon juice, plus 1 tsp for the dressing
• 4 celery sticks, thinly sliced on the diagonal, plus any pale leaves
• 150g seedless red grapes, halved
• 3 tbsp thick Greek yoghurt
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp honey (for the dressing)
• salt and freshly ground black pepper
• 1 small head of little gem or 1/2 head of romaine lettuce, leaves separated
• small handful of flat-leaf parsley, roughly chopped

Method

1. Toast the walnuts in a dry frying pan over medium heat for 3-4 minutes, shaking often, until fragrant. Add 1 tsp honey and a pinch of flaky salt, toss for 30 seconds until glossy, then tip onto a plate to cool and crisp. Roughly chop once cool.
2. Put the diced apple in a large bowl and toss with 1 tbsp lemon juice to stop it browning.
3. Add the sliced celery (and leaves) and halved grapes to the apples.
4. In a small bowl, whisk the yoghurt, mayonnaise, Dijon, 1/2 tsp honey and 1 tsp lemon juice. Season well with salt and pepper; loosen with a teaspoon of water if it's very thick.
5. Pour the dressing over the fruit and celery and fold gently until everything is coated.
6. Arrange the lettuce leaves on a platter or in bowls, spoon the salad over, then scatter with the chopped honeyed walnuts and parsley. Serve straight away while everything is still crunchy.