Smokin’ Waldorf Salad Recipe

This Smokin’ Waldorf Salad recipe gives the classic apple, celery and walnut combination an exciting barbecue-inspired twist by gently smoking whole apples over apple wood chips. Featured on License to Grill with Rob Rainford, this easy salad combines smoky apples, crunchy walnuts, sweet raisins and crisp celery with a creamy lime-yogurt dressing for a refreshing and flavorful side dish.

The Inspiration

The Waldorf salad is a classic combination known for bringing together crisp apples, crunchy celery, walnuts and a creamy dressing. In this recipe from License to Grill, Rob Rainford takes that familiar combination outdoors and gives it a distinctive grilling treatment.

The result is a salad that is familiar enough to feel comforting while offering an unexpected smoky dimension. It works particularly well as a side dish for grilled meats, making it a natural companion to the chicken and other barbecue dishes featured throughout License to Grill.

The Nothing But Chicken episode showcases the versatility of chicken-focused outdoor cooking, but a complete barbecue meal needs more than a main course. This Smoked Waldorf Salad provides a refreshing counterpoint to grilled proteins, with fruit, nuts and a creamy dressing creating a welcome change from heavier barbecue sides.

Ingredients

4 unpeeled apples
Walnut oil
3 chopped celery ribs
1 cup of raisins – (250ml)
1 cup of chopped walnuts – (250ml)
½ cup of mayonnaise – (125ml)
1 cup of plain yogurt – (250ml)
Juices from 3 limes
1 tablespoon of sugar – (15ml)

Method

Apple wood chips soaked in cold water for 30 minutes
Preheat barbecue to the temperature of 220°F (110°C). Drain apple wood chips and place them on the grill.
Coat the apples with liberally with the Walnut oil and place them on preheated grill. Cook for about a 1 hour or until apples are deeply browned and soften.
Remove from grill and set aside until cool enough to handle. Peel apples and cut into bit size chunks.
Combine apples, celery, raisins and walnuts in a bowl. In a small bowl combine mayo, yogurt, lime juice and sugar. Our over apple mixture, mix well and refrigerate for 30 minutes before serving.

Serving Suggestions

Serve it alongside grilled or roasted chicken as a refreshing contrast to the savoury, smoky flavours of the main course. The creamy lime dressing, sweet raisins and smoky apples create a combination that complements grilled meat without making the meal feel overly heavy.

For a backyard barbecue, serve the salad as part of a larger spread with grilled chicken, pork, burgers or other barbecue favourites. It pairs particularly well with dishes that have smoky or savoury flavours because the fruit and lime dressing provide brightness and contrast.

For a more complete lunch, serve the Smoked Waldorf Salad with grilled chicken slices or leftover roasted chicken. The combination of fruit, nuts, yogurt and mayonnaise makes the salad substantial enough to accompany a lighter main course.

The salad can also be served as part of a picnic or outdoor gathering where cool, refreshing side dishes are especially welcome. Keep it chilled until serving and place it alongside sandwiches, grilled meats or other picnic favourites.

Final Thoughts

This Smokin’ Waldorf Salad recipe proves that even a classic salad can become something exciting with a creative barbecue technique. By slowly smoking whole apples over apple wood, Rob Rainford transforms a familiar Waldorf salad into a dish with a distinctive smoky depth that makes it especially suited to outdoor cooking.

Whether you are preparing a summer barbecue, planning a backyard gathering or simply looking for a fresh take on a classic salad, this recipe offers a unique and flavorful option.

Find more recipes from License to Grill here!