Healthy Waldorf Salad with Apple Vinegar Dressing
User Reviews
5
Healthy Waldorf Salad with Apple Vinegar Dressing
Description
The salad combines fresh grapes sliced in halves, cored and chopped crisp apples, toasted walnuts, and chopped parsley, all lightly tossed in a dressing crafted by blending soaked cashews with apple cider vinegar, Dijon mustard, agave syrup, nutritional yeast, water, sea salt, and black pepper. The cashews create a creamy base that thickens the dressing to mimic mayonnaise, balancing tang and sweetness. The walnuts add crunch and depth.
Texturally, the salad balances juicy fruit pieces with crunchy nuts and fresh herbs, while the dressing adds smoothness and binds the ingredients. Serving the salad on fresh lettuce leaves provides a crisp base that complements the mixture.
This salad is versatile for serving as a light meal or side dish. An alternative serving option includes chopping the lettuce and mixing it directly into the salad. The salad's ingredients can be stored separately for up to three days to maintain freshness, combining just before serving. Extra dressing can also be used as a dip or sandwich spread, extending its use beyond the salad.
Chop lettuce if preferred and mix directly into the salad.Store walnuts and dressing separately for up to three days in the refrigerator and combine before serving.Extra dressing can be repurposed as a dip or sandwich spread.
Ingredients
For the dressing:
- 1 cup cashews soaked (to quickly soak your cashews, use this method)
- 2 tablespoons apple cider vinegar North Coast organic raw unfiltered
- 2 teaspoons Dijon mustard
- 1 tablespoon agave syrup
- 1 1/2 tablespoons nutritional yeast
- about 1/3 cup water
- sea salt to taste
- black pepper to taste
For the Waldorf salad:
- 8 oz or 220 g grape about 1 1/2 cups, red, seedless
- 3-4 apple crisp
- 3/4 cup or 95 g walnuts toasted
- 3 tablespoons parsley chopped
- 5-8 leaves lettuce fresh
Instructions
Make the dressing:
- Start by making the dressing. Place soaked cashews, apple cider vinegar, mustard, agave syrup, nutritional yeast into a high speed blender and pulse until smooth gradually adding water until the dressing looks as thick as mayonnaise. Try and season with salt and black pepper to taste.
Prepare the salad:
- Slice grapes in halves. Core and chop apples. Combine grapes, apples, toasted walnuts and chopped parsley with the dressing and stir well. Serve the Waldorf salad on a bed of fresh lettuce. Enjoy!
Notes
- Chop lettuce if preferred and mix directly into the salad.
- Store walnuts and dressing separately for up to three days in the refrigerator and combine before serving.
- Extra dressing can be repurposed as a dip or sandwich spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 43g | 66% |
| Saturated Fat | 5g | 25% |
| Sodium | 38mg | 2% |
| Potassium | 749mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 29g | 58% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 73mg | 7% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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