Go Back
–+ servings
waldorf salad with burrata, apples, grapes, celery and toasted walnuts on a serving plate

Waldorf Salad with Burrata (A Fresh, Modern Twist)

This Waldorf salad with burrata is a fresh, modern twist on the classic. Made with crisp apples, juicy grapes, celery, toasted walnuts, and a light lemon-tarragon dressing - no mayo, just clean, balanced flavor and a creamy finish from burrata.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Appetizer, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the salad:
  • 2 balls burrata torn
  • 1/2 Honeycrisp apple chopped
  • 1/2 cup green grapes halved
  • 1 celery stalk very thinly sliced
  • 1/3 cup walnuts toasted and roughly chopped
For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1/2 tsp Dijon mustard
  • 1 tbsp finely chopped fresh tarragon
  • Salt to taste

Method
 

  1. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, chopped tarragon, and salt until smooth and lightly emulsified.
  2. In a separate bowl, combine the sliced celery and halved grapes. Add half of the dressing and toss gently to coat.
  3. Arrange the torn burrata on a serving plate, keeping it in soft, creamy mounds.
  4. Add the chopped apple evenly over the burrata.
  5. Spoon the celery and grape mixture over the top.
  6. Drizzle the remaining dressing over the salad.
  7. Finish with toasted walnuts and an optional sprinkle of extra tarragon.
  8. Serve immediately.

Notes

  • Slice the celery very thinly for the best texture - it should be delicate, not crunchy in large pieces.
  • Cut the apple just before assembling to keep it fresh. If needed, toss lightly with lemon juice to prevent browning.
  • Toasting the walnuts enhances their flavor and adds depth - don’t skip this step.
  • This salad is best served immediately after assembling for the freshest texture and flavor.

Tried this recipe?

Let us know how it was!