Description
This refreshing waldorf salad is sweet, savory and tangy. With crispy apples, crunchy celery, grapes and toasted walnuts tossed in a creamy dressing that rivals the traditional version, and completely gluten-free and vegan! With just 10 minutes prep time, it’s perfect as a light meal or side dish for your next potluck.
Ingredients
- 2 green apples, cored and cubed
- 1 cup seedless grapes, halved
- 3/4 cup celery stalks, finely chopped
- 1/4 cup raw unsalted walnuts, toasted and chopped
- 1/4 cup raw unsalted pecans, toasted and chopped
- 1/2 teaspoon salt, or to taste
- 3 tablespoons vegan mayonnaise
- 3 tablespoons plain dairy-free yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon maple syrup
Instructions
- Toast and Chop Nuts: If your nuts are not already toasted, toast the pecans and walnuts in a dry skillet over low heat for 3 to 4 minutes, stirring constantly. Let cool slightly, then chop finely.
- Prepare Waldorf Salad Dressing: In a separate bowl, mix together the vegan mayonnaise, dairy-free yogurt, lemon juice, honey, and salt until smooth.
- Combine Celery, Grapes and Nuts: In a large bowl, combine the chopped celery, halved grapes, and toasted nuts.
- Add Apples and Dressing: Wash, and core the apples, then cut them into small cubes. Add to the bowl with the celery and grapes. Pour the dressing over the salad.
- Mix to Combine: Gently toss everything together until evenly coated.
- Chill Until Ready: Chill in the refrigerator for 15 minutes before serving if desired.
Notes
Apples: I prefer using green apples (Granny Smith), but red apples such as Honeycrisp or Gala or Pink Lady apples will work just as well.
Grapes: I like using seedless grapes for convenience. You can use a mix of green and red grapes, or whichever color grapes you prefer.
Celery: Make sure to use fresh celery for the best crunch (older celery sticks tend to lose their crunchiness).
Nuts: I like using a mix of toasted pecans and walnuts (alternatively, you may just use walnuts if you prefer). The recipe includes steps for toasting the nuts at home, but you can also use store-bought pre-toasted pecans and walnuts.
Mayonnaise: I used vegan mayonnaise to keep this recipe vegan. However, if you are not vegan, feel free to use regular mayonnaise instead.
Yogurt: I used unsweetened dairy-free yogurt to keep this recipe vegan and dairy-free. However, if you are not lactose-intolerant or vegan, feel free to use regular greek yogurt instead.
Lemon Juice: Lemon juice adds a nice tanginess to the dressing. For the best flavor, I recommend using fresh lemon juice, but if you don’t have fresh lemons, bottled lemon juice will be fine.
Maple Syrup: I used maple syrup as a sweetener, but you can also use agave nectar if you prefer. Also, if you are not vegan, go ahead and use honey instead.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salads
- Cuisine: American
