Christmas Waldorf Salad With Pears and Candied Walnuts

Name: Christmas Waldorf Salad With Pears and Candied Walnuts
Prep time: 25 min
Cook time: 12 min
Total time: 47 min
Yield: 6 side-dish servings
Cuisine: Greek
Ingredients: 1 cup walnut halves (100 g), coarsely chopped; 2 tablespoons pure maple syrup (30 ml); 1 tablespoon packed light brown sugar (12 g); 1 teaspoon unsalted butter (5 g), melted; 1/4 teaspoon ground cinnamon; 1/8 teaspoon fine salt; 2 medium crisp apples, such as Honeycrisp or Pink Lady, cored and cut into 1/2-inch pieces (about 320 g prepared); 2 medium ripe but firm pears, such as Anjou or Bosc, cored and cut into 1/2-inch pieces (about 340 g prepared); 1 cup thinly sliced celery (100 g), from approximately 2 large stalks; 1 1/2 cups seedless red grapes (225 g), halved lengthwise; 1/3 cup sweetened dried cranberries (40 g); 1 tablespoon fresh lemon juice (15 ml), for tossing with the apples and pears; 8 large butter lettuce leaves (about 80 g), washed and thoroughly dried; 1/2 cup plain 2% Greek yogurt (120 g); 3 tablespoons mayonnaise (45 g); 1 tablespoon fresh lemon juice (15 ml); 1 tablespoon honey (21 g); 1/8 teaspoon fine salt; 1/8 teaspoon ground black pepper

Imperial November 12, 2026November 12, 2026

Quick Recipe Version (TL;DR)

Christmas Waldorf Salad with Pears and Candied Walnuts

Crisp apples, juicy pears, red grapes, celery, and dried cranberries meet maple-candied walnuts and a light, creamy yogurt dressing. Served over fresh lettuce, this colorful salad makes a refreshing addition to the Christmas table.

Yield: 6 side-dish servings
Prep Time: 25 minutes
Cook Time: 12 minutes
Cooling Time: 10 minutes
Total Time: 47 minutes

Quick Ingredients

Candied walnuts: 1 cup walnut halves (100 g), coarsely chopped; 2 tablespoons pure maple syrup; 1 tablespoon packed light brown sugar; 1 teaspoon melted unsalted butter; 1/4 teaspoon ground cinnamon; 1/8 teaspoon fine salt.
Salad: 2 medium crisp apples, cored and diced; 2 medium ripe but firm pears, cored and diced; 1 cup thinly sliced celery; 1 1/2 cups halved seedless red grapes; 1/3 cup sweetened dried cranberries; 8 large butter lettuce leaves.
Dressing and fruit: 1/2 cup plain 2% Greek yogurt; 3 tablespoons mayonnaise; 2 tablespoons fresh lemon juice, divided; 1 tablespoon honey; 1/8 teaspoon fine salt; 1/8 teaspoon ground black pepper.

Do This

1. Heat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
2. Toss walnuts with maple syrup, brown sugar, melted butter, cinnamon, and 1/8 teaspoon salt. Spread on the baking sheet and bake for 12 minutes, stirring after 6 minutes.
3. Cool the walnuts on the baking sheet for 10 minutes, then break apart any clusters.
4. Whisk yogurt, mayonnaise, 1 tablespoon lemon juice, honey, the remaining 1/8 teaspoon salt, and pepper.
5. Toss diced apples and pears with the remaining 1 tablespoon lemon juice. Add celery, grapes, and cranberries.
6. Gently fold in the dressing and three-quarters of the cooled candied walnuts.
7. Arrange lettuce on a serving platter, spoon the salad over it, and finish with the remaining walnuts. Serve immediately.

Why You’ll Love This Recipe

Fresh and festive: Red grapes, ruby cranberries, and green lettuce bring natural Christmas color to the table.
A lovely balance of textures: Crisp fruit and celery contrast with creamy dressing, chewy cranberries, and crunchy walnuts.
A lighter Waldorf-style dressing: Greek yogurt adds tang and creaminess while keeping the mayonnaise in a supporting role.
Easy to prepare in stages: Make the walnuts and dressing ahead, then assemble shortly before serving.

Grocery List

Produce: 2 medium crisp apples, 2 medium ripe but firm pears, celery, seedless red grapes, 1 lemon, and 1 head butter lettuce large enough to provide 8 leaves.
Dairy: Plain 2% Greek yogurt and unsalted butter.
Pantry: Walnut halves, pure maple syrup, light brown sugar, ground cinnamon, mayonnaise, honey, sweetened dried cranberries, fine salt, and ground black pepper.

Full Ingredients

For the Candied Walnuts

1 cup walnut halves (100 g), coarsely chopped
2 tablespoons pure maple syrup (30 ml)
1 tablespoon packed light brown sugar (12 g)
1 teaspoon unsalted butter (5 g), melted
1/4 teaspoon ground cinnamon
1/8 teaspoon fine salt

For the Salad

2 medium crisp apples, such as Honeycrisp or Pink Lady, cored and cut into 1/2-inch pieces (about 320 g prepared)
2 medium ripe but firm pears, such as Anjou or Bosc, cored and cut into 1/2-inch pieces (about 340 g prepared)
1 cup thinly sliced celery (100 g), from approximately 2 large stalks
1 1/2 cups seedless red grapes (225 g), halved lengthwise
1/3 cup sweetened dried cranberries (40 g)
1 tablespoon fresh lemon juice (15 ml), for tossing with the apples and pears
8 large butter lettuce leaves (about 80 g), washed and thoroughly dried

For the Creamy Yogurt Dressing

1/2 cup plain 2% Greek yogurt (120 g)
3 tablespoons mayonnaise (45 g)
1 tablespoon fresh lemon juice (15 ml)
1 tablespoon honey (21 g)
1/8 teaspoon fine salt
1/8 teaspoon ground black pepper

Christmas Waldorf Salad With Pears and Candied Walnuts – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and walnut coating

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper. In a medium bowl, stir together the maple syrup, brown sugar, melted butter, cinnamon, and 1/8 teaspoon salt. Add the coarsely chopped walnuts and toss until every piece is coated.

Step 2: Toast and candy the walnuts

Spread the coated walnuts in a single layer on the prepared baking sheet. Bake on the middle rack for 12 minutes, stirring after 6 minutes and spreading the nuts out again. The walnuts should smell toasted, and the coating should be bubbling and slightly darker. Watch closely near the end, since sugary coatings can scorch quickly.

Step 3: Cool the walnuts completely

Set the baking sheet on a heatproof surface and let the walnuts cool for 10 minutes, or until they reach room temperature. The coating will firm as it cools. Break apart any clusters with your fingers once the nuts are cool enough to handle. Reserve one-quarter of the candied walnuts for the final topping.

Step 4: Whisk the dressing

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, 1 tablespoon lemon juice, honey, 1/8 teaspoon salt, and black pepper until smooth. The dressing should be creamy but loose enough to lightly coat the fruit, rather than bury it. Refrigerate the dressing while you prepare the salad ingredients.

Step 5: Prepare the fruit and vegetables

Leave the apple and pear skins on for extra color and texture. Core the fruit, then cut it into evenly sized 1/2-inch pieces. Place the pieces in a separate bowl and gently toss with the remaining 1 tablespoon lemon juice to help slow browning.

Thinly slice the celery and halve the grapes lengthwise. Add them to the fruit along with the dried cranberries. Make sure the grapes and celery are dry before adding them so excess water does not thin the dressing.

Step 6: Gently combine the salad

Add the fruit mixture to the bowl of dressing. Use a flexible spatula or large spoon to fold everything together until lightly and evenly coated. Fold in the three-quarters portion of cooled candied walnuts, taking care not to crush the pear pieces.

Step 7: Arrange and serve

Arrange the dry butter lettuce leaves over a wide serving platter or shallow serving bowl. Spoon the salad into a generous mound over the lettuce, keeping some leaf edges visible. Scatter the reserved candied walnuts over the top and serve immediately for the best crunch.

Pro Tips

Choose pears that hold their shape: They should yield slightly near the stem but still feel firm through the body. Very soft pears can become mushy when tossed.
Keep the fruit pieces consistent: A 1/2-inch dice makes the salad easy to eat and gives each forkful a balanced mix.
Cool the walnuts before mixing: Warm nuts can soften the fruit and loosen the yogurt dressing.
Use thick, plain Greek yogurt: Regular yogurt is thinner and can make the salad watery. Avoid flavored or sweetened varieties.
Save the final topping for serving: Candied walnuts gradually soften in the dressing, so the reserved handful adds a fresh layer of crunch.

Variations

Pecan version: Replace the walnuts with 1 cup pecan halves (100 g), coarsely chopped, and candy them using the same method.
Less-sweet version: Use 1 cup plain toasted walnuts instead of candied walnuts, and reduce the honey in the dressing to 1 teaspoon. Toast the walnuts at 325°F (165°C) for 10 minutes, stirring after 5 minutes, then cool completely.
Dairy-free version: Replace the Greek yogurt with 1/2 cup thick, unsweetened dairy-free yogurt and replace the butter with 1 teaspoon neutral oil. Choose a yogurt with a mild flavor so it does not overpower the fruit.

Storage & Make-Ahead

Make ahead: Prepare the candied walnuts up to 5 days in advance. Cool completely before storing in an airtight container at cool room temperature. Whisk the dressing up to 3 days ahead and refrigerate in a covered container at 40°F (4°C) or below. Wash and dry the lettuce, celery, and grapes up to 1 day ahead, storing them separately in the refrigerator. Cut the apples and pears on the day of serving for the freshest appearance.

For a short serving delay: Combine the fruit, celery, cranberries, and dressing up to 2 hours ahead and refrigerate. Keep all walnuts and lettuce separate, then add them just before serving.

Leftovers: Refrigerate promptly in an airtight container and enjoy within 2 days. The salad remains tasty, although the walnuts soften and the fruit may release some juice. Store lettuce separately whenever possible. Do not freeze, and do not leave the salad at room temperature for more than 2 hours.

Nutrition (per serving)

Nutrition is an estimate based on 6 equal servings, including all dressing, candied walnuts, and lettuce. Values vary with ingredient brands and fruit size.