Vegetarian Waldorf Salad

I’m not going to lie.  This is a salad I knew I was going to make during my saladfest, but I really wasn’t inspired to do so.  I’ve never ordered a waldorf salad or even eaten one really.  So why did I want to make it?  Because I love fruit!  It is by far my favorite food category.  I did a little research on waldorf salads, figured out what I wanted to put it in, and then just went for it.  I knew I had to use apples, celery, and walnuts to keep it somewhat traditional.  I saw many recipes incorporating tofu, and thought of raw tofu is pretty unappealing to me.  I’ll take veganaise any day over raw tofu!  In the end my key ingredient was chia seeds.  Once I diced up all the veggies and fruit going into the salad I needed something to bind all the ingredients together.  So if you recreate this recipe, feel free to change up any of the veggies or fruit but I wouldn’t skip the chia seeds.

Vegetarian Waldorf Salad! (click on the picture so you can get a better look)

Per usual, I didn’t measure any of the ingredients… I’ll give you approximations, but add as much of each ingredient as you like.  This recipe made two salads.

Salad: I chopped everything relatively small!

  • 1 Apple, chopped
  • 1 Celery Stick, chopped
  • 1/4 cup Walnuts, chopped
  • ~8 Dates, deseeded and chopped
  • Monterey Jack Cheese, diced into small cubes as much as you want
  • Cheddar Cheese, diced into small cubes as much as you want
  • 1 Radish, chopped
  • 1/8 cup Radicchio, chopped
  • 1/4 cup Mango, chopped
  • 1/2 Avocado, chopped
  • Salt


  • Vegenaise, ~3 T
  • Lemon Juice, ~ 1 t
  • Blood Orange Juice, ~2 t
  • Blood Orange Zest, whole orange
  • Chia Seeds, ~2 T


  • Endive (one per plate)
  • Baby Spinach
  • Bibb Lettuce, chopped
  • Avocado, the other half left from the salad
  • Cantaloupe, sliced thin
  • Dates
  • Pumpernickel Toast, buttered (leave out for a gluten free dinner)

I. Mix the salad ingredients listed above and season with a few dashes of salt.

II. Mix the dressing ingredients.  If you use a blood orange the dressing will be pink, but feel free to use a regular orange.  I only used blood because that is what I had at home.

III. Add the dressing ingredients to the salad.  Mix well.  Taste and salt a bit more if needed.  Place in fridge until serving.

IV. Cook the endive.  You can leave it raw, but I prefer it cooked.  Slice endives in half.  Heat a small skillet with olive oil.  Once hot add the endive and cook until it starts to become translucent and lightly browned on each side.

V. Plate….

  1. Place a small mound of baby spinach in the center of each plate.
  2. On either side of the spinach place two small mounds of bibb lettuce.
  3. Place a few cantaloupe slices with a date.
  4. Place two pieces of pumpernickel buttered toast.
  5. Place cooked endive halves.
  6. Place avocado slices
  7. Top spinach mound with waldorf salad.

VI. Eat.


This salad was phenomenal.  What a nice surprise after being only semi-inspired to make it.  The cheese and dates were crucial to adding the perfect flavor.  The chia seeds thickened up from the ~15 minutes of fridge time and were perfect.  The radish and radicchio added a nice bitter to the sweet mango and apple.  The avocado added a nice creaminess.  And lastly the celery and walnuts gave it the extra crunch and texture.  Go Me!



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