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Waldorf Salad Recipe

Patricia Martinescu from Bake Cook Repeat
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
4.50 from 2 votes
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Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, Lunch, Main Course, Side Dish
Cuisine American
Servings 6
Calories 178 kcal

Ingredients
 

  • 4 cups fresh arugula
  • 2 large Envy Apples, diced into bite size pieces
  • 1 large English cucumber, diced into bite size pieces, about 3 cups
  • 1 cup roasted pecans plus additional for garnish
  • 6-7 celery sticks sliced, about 3½ cups
  • 6-7 dates, pitted and diced into small pieces plus additional for garnish

For the dressing:

  • 1/2 cup mayonnaise
  • 1/2 cup Greek yogurt
  • 1/2 cup freshly grated parmesan
  • 1 medium lemon, juiced
  • 1 garlic clove, grated
  • 1 bunch fresh dill, chopped
  • 2 Tablespons fresh parsley, chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup or honey
  • salt and pepper, to taste
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions
 

Make the dressing

  • In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, grated garlic, olive oil, maple syrup or honey, salt, pepper, dill and parsley. Whisk until smooth. Add parmesan and whisk until thick and combined. Adjust seasonings to taste. To thin out the dressing, add a splash of water.
    1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/2 cup freshly grated parmesan, 1 garlic clove, grated, 1 medium lemon, juiced, 1 bunch fresh dill, chopped, 2 Tablespons fresh parsley, chopped, 2 Tablespoons olive oil, salt and pepper, to taste, 1 Tablespoon maple syrup or honey

Prep the veggies

  • Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
    2 large Envy Apples, diced into bite size pieces, 6-7 celery sticks sliced, about 3½ cups, 1 large English cucumber, diced into bite size pieces, about 3 cups, 4 cups fresh arugula, 6-7 dates, pitted and diced into small pieces, 1 cup roasted pecans

Assemble

  • To a large mixing bowl, add arugula, celery, dates, cucumbers, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Transfer to a serving bowl. Best served chilled. 

Notes

  • This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. I recommend making the dressing the day before and storing everything prepped in the fridge overnight. Then toss together everything before serving. If mixed too early, the arugula, cucumber and pecans will loose their crunch. 

Nutrition

Calories: 178kcalCarbohydrates: 1gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 9mgSodium: 125mgPotassium: 27mgSugar: 1gVitamin A: 13IUCalcium: 20mgIron: 0.1mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

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Keyword Appetizer, Chicken Salad, Easy recipes, Lunch, Sides
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