Waldorf Salad

5 from 2 votes

Waldorf Salad is a side dish that is a fabulous fusion of wholesome ingredients like apple slices, walnuts, leafy greens, and a creamy dressing that is out of this world. It's a perfect classic crowd-pleaser to serve any time of the year.

Prep Time20

Total Time20

Course: Sides

Cuisine: American

Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Servings: servings

Calories: 141kcal

Author: Chef AJ

Ingredients

Dressing Ingredients

1 cup raw almond butter
1 cup coconut WATER or plain water
1/4 cup lime juice
2 cloves garlic
2 teaspoons fresh peeled ginger
2 tablespoons low-sodium soy sauce or tamari
4 pitted dates soaked in water if not soft
1/2 teaspoon red chili flakes

Salad Ingredients

2 cups apples chopped
2 cups fresh spinach leaves chopped
1 cup carrots shredded
1 cup beets shredded
1/2 cup walnuts chopped
1/4 pomegranate seeds

US Customary - Metric

Instructions

There is no cooking required to make this recipe, and it only takes a few minutes to pull it all together.
Begin by making the dressing in a blender. Combine all of the dressing ingredients in a blender and process until smooth and creamy. Set it to the side while you prep the fruit and veggies. NOTE: You may not need all of this dressing. Use any leftovers as a dressing for garden salads.
Chop the apples and spinach leaves into bite-sized pieces. Next, shred the carrots and beets.
Place the chopped and shredded fruit and vegetables into a large mixing bowl and pour the dressing over the top. Stir to coat each piece well and serve immediately.

Video

Notes

Variations & Tips:

Mix up the fruit- The basic Waldorf Salad will always have apples. Try adding grapes, pears, and other fruits for variety.
More crunch- Most of the time walnuts are part of this salad. Consider adding pomegranate seeds or sunflowers seeds for a different twist.
Toast nuts- To add even more flavor, toast the nuts to intensify their natural flavors.
Dried fruit- Add raisins, cranberries, or pineapple for an even sweeter taste.
Add more veggies- Shredded carrots, beets, and diced celery are also commonly used.
Experiment with greens- Bite-sized spinach, kale, and Romain leaves add more color and fiber.

This recipe is from Chef AJ’s cookbook, “Unprocessed” (2022), Book Publishing Company. It is published here with permission. See the ‘About the Chef’ section above.

Nutrition