A Twist on the Classic Waldorf Salad

Waldorf Salad Ingredients Spring is in the air and this always makes me think of salad ideas and ways to lighten up our meals.  A favorite Atlanta Personal Chef, Alex Reethof, just shared this recipe in a class on...

Waldorf Salad Ingredients
Waldorf Salad Ingredients

Spring is in the air and this always makes me think of salad ideas and ways to lighten up our meals.  A favorite Atlanta Personal Chef, Alex Reethof, just shared this recipe in a class on Healthy Eating… Delicious meets Nutritious.  In fact, Alex has also had this recipe incorporated into an area School System in their mission to “lighten” the school lunch programs.  This is a twist on a classic, with a missing ingredient and an unexpected add to this salad we all know!

Classic Waldorf Salad
Classic Waldorf Salad

 

Twist on Waldorf Salad
Twist on Waldorf Salad

This new twist on the classic Waldorf Salad has all the elements of the traditional salad, but it is missing one and that is the mayonnaise.  This recipe was created to be healthy and simple without adding a lot of fat.

Butternut Squash Waldorf Salad

Ingredients:

  • 4 cups of Butternut squash, cubed and cooked.
  • 1 large red  apple, cored and dices
  • 1 cup red seedless grapes, cu tin half
  • 1 cup celery sliced thin
  • ½ cup green onions
  • ½ cup Italian Parsley
  • ½ cup spiced or candied nuts (sweet or savory) or the classic ½ cup of toasted walnuts.
  • ½ cup of dried cranberries or cherries, optional but a great addition
  • 3 tablespoons of fruit flavored vinegar, raspberry, pomegranate, or red wine vinegar
  • 1 - 3 tablespoons of olive oil
  • Salt
  • Pepper

Preparation:

  1. Peel and cube the Butternut squash.  Cooking options include microwaving, boiling or roasting.   I will suggest roasting to add another layer to the flavorings of this salad.  After cooking, allow the squash to cool before adding to this salad.
  2. Chop all other veggies, nuts and fruit.  Keep the nuts and dried fruits separate.  Assemble the salad with the cooled squash and the veggies.   Then dress this salad with the vinegar, oil, salt and pepper.  Allow this to rest in the fridge until ready to serve.  Add the nuts and the dried fruits at the end to maintain the different textures.
  3. The fruit vinegar will make all the difference.  The raspberry vinegar is worth finding for this recipe.
  4. Unexpected flavors, with a great reduction of the fat with the omission of the mayonnaise.  This is a keeper and a crowd pleaser.

 As the season turns to spring, I also always think about bringing my Napa Salad back to the table.  I included this recipe in a recent post as a compliment to an Asian meal featuring Pork Tenderloin.  I want to mention this again as this salad is always a big hit.  I share this recipe regularly!