Jolee's Kitchen: Spring Waldorf Salad

Jolee's Kitchen: Spring Waldorf Salad

In this variation of the classic Waldorf salad, a simple touch of lemon serves a dual purpose: it keeps the apples crisp while contributing a bright, refreshing note that pairs seamlessly with viognier. The addition of fennel introduces an extra layer of crunch and a unique flavor, elevating the salad's taste profile. Perfect for a spring luncheon or bridal shower, its versatility is appealing to a wide range of individuals. For those craving a heartier option, consider tossing in some chicken – a welcome addition that brings a satisfying protein boost to this vibrant dish. ~ Jolee


  • 2 honey crisp apples - cut into 1/2 inch cubes
  • 1 small fennel bulb - halved cord and thinly sliced - save fronds for garnish
  • 2 celery stalks - sliced and leaves saved for garnish
  • Zest of 1/2 lemon and juice 
  • 1/2 to 2/3 C chopped candied pecans or walnuts 
  • 1/3 C mayonnaise 
  • 1/3 chopped parsley 
  • Salt and pepper 
  • 1 huge handful of crisp greens such as butter, bib or baby arugula
  • Chicken- optional


  1. In a large bowl, combine the apples, fennel, celery, and lemon zest and juice. Toss to coat.
  2. Add the walnuts, mayo, and parsley and toss again.
  3. Season to taste with salt and pepper.
  4. Make a bed of greens on individual plates or a platter, top with the dressed mixture, and garnish with fennel fronds and celery leaves.