Healthy Waldorf Salad with Apple Vinegar Dressing

Healthy Vegan Waldorf Salad Recipe - Overhead Shot with Walnuts and Grapes around the Plate

Healthy Waldorf Salad with Apple Vinegar Dressing

This healthy Waldorf salad is a vegan take on the classic Waldorf salad. Deliciously creamy apple cider vinegar dressing is used instead of mayonnaise for a lighter and fresher version. Perfect for your Labor Day vegan menu!

Course Salad

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 611kcal

Author Elena Szeliga

Ingredients

For the dressing:

1 cup cashews soaked (to quickly soak your cashews, use this method)
2 tablespoons North Coast organic raw unfiltered apple cider vinegar
2 teaspoons Dijon mustard
1 tablespoon agave syrup
1 1/2 tablespoons nutritional yeast
about 1/3 cup water
sea salt and freshly ground black pepper, to taste

For the Waldorf salad:

8 oz or 220 g red seedless grapes about 1 1/2 cups
3-4 crisp apples
3/4 cup or 95 g walnuts toasted
3 tablespoons parsley chopped
5-8 leaves fresh lettuce

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

Instead of serving the salad on a bed of lettuce, you can chop the lettuce leaves and toss them in the salad.

If you don't plan to serve the salad immediately after you've made it, store it separately from the walnuts and the dressing in the fridge for up to 3 days. Combine directly before serving.

The excessive dressing can be used for as a dip or spread for sandwiches and wraps.

Nutrition