I used to think Waldorf salad was a bit… fussy. Something you’d find at a 1960s dinner party next to a moulded jelly and a sherry trifle. But then I tried this version, Jamie’s way — roasted grapes, warm walnuts, crisp apple, fresh tarragon — and let me tell you, it’s no retro relic. It’s modern, punchy, and properly lush.
The first time I made this was a rainy Sunday. I’d planned a roast, got halfway through prep, and realised I couldn’t bear another soggy side of steamed veg. This salad saved the day. It’s crunchy and creamy, with this sneaky little sweetness from the grapes that makes your brain go “ooh.” It’s a bit posh but still comforting — like someone in a silk robe eating crisps on the sofa. Pure class with zero snobbery.
Why You’ll Love It
- Roasted grapes = game changer — sweet, sticky, slightly fancy
- Tarragon gives it that fresh, herby lift you didn’t know you needed
- Yoghurt dressing = creamy but light, so no post-salad slump
- Perfect with roast chicken or pork — or just on its own
- Great cold the next day, especially for packed lunches
- It feels like autumn in a bowl — crunchy, cozy, and a little nutty
Ingredients
- 150g grapes (on the stalk if possible)
- 1 lemon
- Olive oil
- 60g shelled walnuts
- 1 tsp English mustard
- 250ml fat-free natural yoghurt
- 6 sprigs fresh tarragon
- 2 sticks of celery
- 2 crisp apples (Braeburn or Cox work well)
- 1 cos or romaine lettuce
How to Make It
Roast the grapes and walnuts:
Preheat your oven to 180°C/350°F. Place the grapes on a tray (still on the stalk looks lovely), zest over half a lemon, drizzle with olive oil, and season with salt and pepper. Roast for 15 minutes, then chuck the walnuts on the tray and give them another 5–10 minutes until everything’s golden and just starting to caramelise.
Whisk up the dressing:
In a small bowl, whisk the mustard and yoghurt together until smooth. Pick and finely chop the tarragon leaves, add them to the bowl, then squeeze in lemon juice to taste (I usually go with half a lemon, maybe more if it’s juicy). Add salt and pepper until it sings.
Prep your crunch:
Chop the celery into little 1cm pieces — nothing worse than a giant celery bite when you’re not ready for it. Slice the apples into big matchsticks, skin on if you like. Toss both into a big salad bowl.
Lettuce time:
Discard any sad outer leaves from the lettuce, then roughly chop the rest. Into the bowl it goes. It should already look like a fresh autumn forest.
Grapes in, stalks out:
Once the grapes are cool enough to handle, pick them off the stalk and toss them into the bowl. They’ll be all soft and syrupy by now, so try not to eat half of them while doing this.
Dress and toss:
Drizzle your yoghurt dressing over everything and give it a gentle toss. Don’t overmix — you want to keep the apples crisp and the grapes intact.
Finish with toasted walnuts:
Roughly chop the toasted walnuts and scatter them over the top. Serve straight away while the grapes are still a little warm — or let it chill a bit if that’s your thing.
Common Mistakes and How to Dodge Them
Why does mine taste bland?
You probably need more lemon or mustard in the dressing. Don’t be afraid to tweak it — that tangy note is key.
Grapes burst in the oven?
That’s okay! Some do, some don’t. Either way, they bring beautiful flavour and juiciness.
Can I use low-fat yoghurt?
Sure, but make sure it’s thick. Watery yoghurt will make the dressing a bit sad.
Celery’s gone floppy in leftovers.
Yeah, it does that. Still edible, just less perky. If you’re making it ahead, add the celery last.
Storage and Reheating
This salad holds up for about a day in the fridge, dressing and all. The grapes go extra juicy overnight and the walnuts stay fairly crisp.
Don’t freeze it. Just… no. Apples and lettuce don’t bounce back.
No reheating needed — this one’s meant to be served cold or room temp.
Frequently Asked Questions
Can I make this dairy-free?
Yep! Swap the yoghurt for a thick plant-based version — just make sure it’s not sweetened.
What if I hate tarragon?
Use fresh parsley or chives. Still herby, still good.
Do I have to roast the grapes?
You should. It brings out the sweetness and adds a lovely jammy texture. But if you’re in a rush, fresh grapes will do.
Can I use a different nut?
Pecans or hazelnuts are lovely here too. Toasted is a must though.
Nutrition Facts (Per Serving)
- Calories: 310
- Fat: 18g
- Carbs: 25g
- Protein: 9g
- Sodium: 170mg
- Sugar: 16g
Jamie Oliver Waldorf Salad
Description
A fresh, creamy, herby salad with roasted grapes, crunchy walnuts, crisp apples, and a zesty yoghurt dressing — cozy but elevated.
Ingredients
Instructions
- Roast grapes with lemon zest, olive oil, salt & pepper at 180°C for 15 mins.
- Add walnuts and roast 5–10 more mins.
- Whisk mustard, yoghurt, tarragon, and lemon juice for dressing.
- Chop celery and apples, toss with lettuce.
- Add grapes and dress salad gently.
- Sprinkle over chopped walnuts and serve.
Notes
- Use thick yoghurt for best dressing texture.
- Roasting grapes really is worth the effort.
- Adjust lemon and mustard to balance sweetness.
- Make just before serving for maximum crunch.