Gordon Ramsay Waldorf Salad is anything but old-school hotel buffet food. It’s crisp, creamy, sweet and tangy — with enough crunch to wake up your jaw. The first vez que la probé fue con mi papá, después de ver a Gordon criticar una versión “con más mayonesa que sentido común”. Nos reímos tanto que tuvimos que intentarla en casa. Ahora la hago con yogur griego, manzanas Granny Smith bien frías y un toque de Dijon para que cante.
Why Gordon Ramsay Waldorf Salad Works & Where Most Go Wrong
- Balance of textures — the crunch of apple and celery, the creaminess of dressing, the soft pop of grapes or walnuts.
- Freshness matters — limp celery or browning apples ruin everything.
- Overdressing is the fastest way to kill the salad — soggy is not the vibe.
- Wrong apples = too sweet or too soft. I always go for tart Granny Smith or a crisp Pink Lady.
- Skipping acid (like lemon juice) makes it fall flat — you need brightness.
What Gordon Ramsay Says About Waldorf Salad
Gordon takes the classic and sharpens it: he uses Greek yogurt, Dijon mustard, and a splash of vinegar or lemon for that clean, sharp dressing. He’s also not shy about seasoning — even salads need salt and pepper, people. And he always toasts the walnuts. Always.
How I Make Gordon Ramsay Waldorf Salad My Way
I stick to Gordon’s structure, but I always make three small changes:
- I use one green and one red apple — Granny Smith for tartness and Pink Lady for sweetness. It adds gorgeous contrast.
- I make the dressing with plain Greek yogurt, a splash of lemon juice, and a tiny bit of Dijon mustard. Never just mayo — it’s too flat.
- And here’s my personal twist: I toss in a handful of dried cranberries along with the grapes. It adds a subtle sweetness that works beautifully.
If you love bright, crunchy salads with a creamy punch, you should check out my Gordon Ramsay Coleslaw Recipe too — same vibe, more bite.
Ingredients For Gordon Ramsay Waldorf Salad (with my notes)
- 2 apples – 1 Granny Smith + 1 Pink Lady or Gala, chopped into small cubes
- 2 celery stalks, thinly sliced
- ½ cup red grapes, halved
- 2 tbsp dried cranberries (optional but I love it)
- ¼ cup chopped toasted walnuts
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp lemon juice, freshly squeezed
- Salt & pepper, to taste
- Fresh parsley or celery leaves, for garnish (optional)
How To Make Gordon Ramsay Waldorf Salad Step By Step
1️⃣ Chop the apples and immediately toss them with lemon juice in a large bowl to keep them from browning.
2️⃣ Add the celery, grapes, cranberries (if using), and toasted walnuts. Gently toss everything together.
3️⃣ In a separate bowl, mix the yogurt, Dijon mustard, salt, and pepper. Stir until smooth.
4️⃣ Pour the dressing over the salad and mix gently until everything is lightly coated — don’t overdress.
5️⃣ Serve chilled, garnished with fresh herbs if you like.
Gordon Ramsay Waldorf Salad
Rate this RecipeIngredients
Equipment
Method
- Chop apples and toss with lemon juice in a large bowl to prevent browning.
- Add celery, grapes, cranberries (if using), and toasted walnuts. Toss gently.
- In a small bowl, whisk together yogurt, Dijon mustard, salt, and pepper.
- Pour dressing over the salad and gently mix until evenly coated.
- Serve chilled in lettuce cups or over a bed of greens. Garnish with fresh herbs.
Nutrition
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Let us know how it was!What I Got Wrong (And How I Fixed It)
The first time I made this, I used only red apples and the salad turned out way too sweet and soft. I also dumped in too much dressing — it was basically Waldorf soup. Now I measure the dressing, mix it separately, and I always toast the walnuts. That toasty crunch changes everything.
Pro Tips That Change The Game For Gordon Ramsay Waldorf Salad
- Toast the nuts. Always. Just a dry pan, medium heat, no oil. It adds depth.
- Cube the apples last and toss them in lemon juice immediately to keep them crisp and bright.
- Don’t overdress. Start with half the dressing and add more as needed — no soggy salad here.
- Chill before serving. Even 30 minutes makes a huge difference in flavor and texture.
- Mix gently. You want whole grapes, not grape jam.
Variations That Actually Hold Up For Gordon Ramsay Waldorf Salad
- No mayo: Use all Greek yogurt and add a teaspoon of Dijon for a lighter, sharper flavor.
- Vegan version: Swap in vegan mayo and almond or soy yogurt. Add a dash of maple if needed.
- Extra crunch: Shaved fennel or jicama works great without overwhelming the core flavor.
- Protein twist: Try sliced poached shrimp or rotisserie chicken — just season it well.
How To Store & Use Leftover Gordon Ramsay Waldorf Salad
- Fridge: Store in an airtight container for up to 2 days. Apples may soften, but still tasty.
- Don’t reheat. This one’s meant to be enjoyed cold.
- Leftover move: Toss leftovers with cooked quinoa for a refreshing grain salad. Or stuff it into a pita with arugula for a killer lunch wrap.
FAQs
Can I make Gordon Ramsay’s Waldorf Salad ahead of time?
Yes, but cube the apples right before serving. Store the dressing and salad separately if prepping more than 4 hours ahead.
What apples work best in this salad?
Granny Smith for tang and crunch, Honeycrisp for balance. Avoid soft varieties like Red Delicious.
Why toast the nuts?
Toasting brings out flavor and gives the salad its signature crunch. Otherwise, they’re just chewy and bland.
Can I skip the dried fruit?
Yes, but you’ll lose that chewy-sweet contrast. Pomegranate seeds or chopped dates make good substitutes.
Does it need lettuce cups?
Not at all. You can serve it on a bed of greens or straight from the bowl — but lettuce cups make it feel extra special.
From My Kitchen To Yours
This isn’t your grandma’s Waldorf. It’s light, fresh, and honestly addictive. Give it a try — and toast those nuts, please.
