Bulgur Waldorf Salad

New York's historic Waldorf Astoria Hotel bred this creamy icon of a salad, a mélange of apples, mayo, celery and walnuts. With nontraditional bulgur and yogurt, our version tastes just as rich.

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Serves: 4
Hands-on time: 15 minutes
Total time: 1 hour, 15 minutes (includes chilling time)


  • 1 cup prepared bulgur (soaked as per package directions)
  • 1 Granny Smith apple, cored and cut into 1/2-inch pieces
  • 1 tbsp fresh lemon juice
  • 1 cup celery, thinly sliced
  • 1 cup red seedless grapes, halved lengthwise
  • 1/2 cup plain yogurt
  • 6 to 8 sprigs fresh mint, chopped (about 2 tbsp)
  • Pinch fresh ground black pepper
  • 3 tbsp unsalted walnut pieces, toasted and chopped


  1. Place bulgur in a large bowl. Add apple and lemon juice and stir to combine. Add celery, grapes, yogurt and mint, mixing thoroughly. Season with pepper.
  2. Cover and refrigerate for a minimum of 1 hour or overnight to allow flavors to meld. To serve, sprinkle each serving with 1/2 tbsp walnuts.

Main-dish pairing: Make our salad ahead of time to speed up lunch or dinner prep. Try serving it with a broth-based vegetable soup for a flavor-packed meatless (and wallet friendly!) soup and salad combo. Or, for a complete one-dish meal, add about 4 ounces cooked, chilled and diced chicken breast to each cup of salad and serve over baby spinach.

Video: Types of Apples

Whether you’re making apple pie or simply enjoying a clean snack, there are tons of apples to choose from! Chef Jo explains which apples are best for each job.