Cherry Waldorf Salad

By the Gracious Vegan

My mom made Waldorf salad for us quite often. I grew up in Southern California and had no idea there was a Waldorf-Astoria Hotel. I wouldn’t get to New York City until I was 23. “Waldorf” just sounded like an exotic name to me. Created at the Waldorf Hotel in 1896, this salad endures. In the summer I love to add fresh cherries to make it special.

See ideas for other Waldorf variations below recipe.

Makes 5-6 servings

Stir together the following ingredients in a mixing bowl or salad bowl.

  • 2 medium apples (any kind; I prefer red apples or Golden Delicious), cored and diced *

  • 3 celery stalks, chopped or sliced

  • 1/3 cup dried cranberries or raisins or Craisins

  • 1/3 cup chopped walnuts or pecans, or toasted slivered or sliced almonds**

  • 1/3 cup vegan mayonnaise (try one of my delicious homemade mayonnaises: Tofu-Cashew Mayonnaise, No Oil or Plant-Based Oil-Free Mayonnaise)

Gently stir the cherries in right before serving (otherwise their color will bleed onto the apples).

  • 1 cup fresh cherries, pitted and cut into halves or quarters

Taste and add sweetener if you need it.

  • One or more teaspoons of maple syrup

It is ready to eat, but can be made 1-2 hours in advance and then served.

* Other great uses for less-than-crispy apples include Apple-Cinnamon Steel-Cut Oats (Instant Pot), Breakfast Quinoa Bowl with Apples and Sweet Almond Butter Sauce, Apple Crisp with Date and Oat Crisp Topping, Apple and Carrot Spirals in an Easy Slaw, Instant Pot Pear Compote, applesauce, and apple butter.

** To toast nuts, spread them out in a shallow pan and bake in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Note that this salad does not freeze well.

Variations on Waldorf Salad

  • Add a cup of halved grapes

  • Use dried cranberries and/or chopped dates instead of raisins

  • Use diced jicama instead of celery

  • Add 2 teaspoons lemon juice and 1 Tablespoon maple syrup to the mayonnaise for more lemony flavor

  • Use plant-based yogurt instead of mayonnaise

  • Add zest of an orange or lemon

  • Use sliced or chopped pears (in addition to or instead of apples)

  • Use toasted cashews, pistachios, pecans, pine nuts, or sliced/silvered almonds instead of walnuts

  • Add a few pineapple chunks

  • Add some shredded cabbage (Savoy is particularly nice)

Timing: under 30 minutes

Gluten-free

SaladLinda TylerUnder 30 minutes, Gluten-free, Anti-InflammatoryComment