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    Home / Recipes / Vegan Salads

    Vegan Waldorf Salad

    Published: Sep 29, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    Crunchy with crisp apples, celery, and walnuts, this vegan Waldorf salad is a classic recipe perfect for the fall. Take a bite of this sweet and savory vegan Waldorf salad recipe, and you'll be hooked.

    Waldorf Salad recipe in a bowl

    Vegan Waldorf salad is a vegan spin on a classic salad. When I remember my grandma's Waldorf salad, I distinctly remember the sweet taste of apples and grapes mixed with celery and the crunchiness of the walnuts. As a result, I carry on that tradition by making my vegan Waldorf salad recipe as a delicious vegetable, fruit, and nut salad in the fall when apples are at their finest.

    Jump to:
    • Waldorf Salad Origin
    • Salad Ingredients
    • Salad Substitutions
    • Waldorf Dressing Ingredients
    • Dressing Ingredient Substitutions
    • Recipe Variations
    • Recipe FAQs
    • Tips
    • Great Vegan Salads for Social Gatherings
    • 📖 Recipe
    • 💬 Reviews

    I don't remember a holiday that didn't include my grandma's Waldorf salad as a highlight on the dinner menu throughout my youth.

    Generally, Waldorf salad is made of fresh celery, apples, walnuts, and grapes, dressed in a tangy dressing served as a side dish or appetizer. Instead of using mayonnaise, as traditionally made, I created a vegan cashew dressing with a hint of dijon mustard and maple syrup.

    Waldorf Salad Origin

    The Waldorf salad is said to have originated over 100 years ago at the Waldorf hotel in New York City. Starting out as a simple salad of apples, celery, and mayonnaise—ingredients that are in season all year long—over the years, its flavor was tweaked with the addition of grapes and nuts added to the mix.

    There are many variations of the Waldorf salad today, but Oscar Tschirky and the Waldorf Astoria made it first! So, of course, you can still get a Waldorf salad at the Waldorf Astoria today.

    Salad Ingredients

    Vegan Waldorf Salad Recipe ingredients: Apples, red grapes, lemon, pickled red onions, celery, dried cranberries, raw walnuts, dill and parsley

    Although traditional Waldorf salad usually contains all green apples and grapes, I prefer to use Honey Crisp apples and red grapes in my vegan Waldorf salad recipe. Not only does this enhance the flavors of the salad, but the vibrant colors also create the beautifully appealing Waldorf salad.

    • Apples: I like sweet apples in a Waldorf salad, so I chose my favorite honey crisp apples. They are in season ad on sale right now, so they taste fabulous.
    • Grapes: I prefer red grapes and always buy them organic when possible. I cut them in half to be bite-sized, but they release sweet juice when cut.
    • Parsley: Parsley gives the salad a freshness. I chose flat parsley.
    • Dill: The feathery green leaves of the dill plant have a bright, sweet flavor—somewhere between anise, parsley, and celery.
    • Raw Walnuts: Specifically, I prefer organic raw walnuts because they do not require washing and remain firm and crunchy in Waldorf salad recipes. 
    • Dried Cranberries: With a perfect blend of tart and sweet flavors, dried cranberries are a good source of dietary fiber. I buy unsweetened dried cranberries without oil.
    • Celery: Celery adds a perfect, fresh crunch to the salad.
    • Pickled Red Onions: I make my own quick and easy pickled red onions which add a tangy zest to the salad.
    • Lemon: The lemon is used to keep the cut apples from browning. I prefer using fresh lemon juice.

    Salad Substitutions

    • Typically Granny Smith apples are used in traditional Waldorf salad recipes, but I prefer any sweet apple. I also leave the skins on the apples.
    • Green grapes are often used in traditional Waldorf salad, so try green instead of red.
    • When substituting dry dill or parsley for fresh, a general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.
    • Since the heart and soul of a Waldorf salad combine walnuts, apples, and grapes, walnuts are difficult to substitute. However, in a pinch, I suggest using almonds or cashews.
    • Traditional Waldorf salad is made with raisins, so you may want to substitute the cranberries with raisins, or dried cherries are another option.
    • If you're allergic to or avoiding nuts, skip the nuts and see the variations for the recipe below.
    • Choose raw red onions instead of pickled onions.
    • Use bottled lemon juice when fresh lemon juice isn't available.
    vegan Waldorf salad ingredients ina bowl

    Waldorf Dressing Ingredients

    DRessing ingredients in bowls: cashew mayo, dijon mustard, maple syrup, apple cider vinegar
    • Vegan Mayo: I make my own vegan cashew mayo recipe which is creamy, delicious, and made from whole foods.
    • Apple Cider Vinegar: Apple cider vinegar gives the dressing an acid tanginess.
    • Pure Maple Syrup: The maple syrup sweetens the dressing naturally.
    • Dijon Mustard: The dijon mustard gives the dressing a rich and flavorful taste.

    Dressing Ingredient Substitutions

    • Choose a store-bought vegan mayo of choice. Or, when making the cashew may recipe, substitute silken tofu or white beans for a nut-free option.
    • In recipes, white vinegar or rice vinegar often replace apple cider vinegar.
    • Try date syrup or agave instead of maple syrup.
    • Stone ground mustard is a close substitute for dijon mustard.
    Dressing whisked in a bowl with a whisk and a bowl of the ingredients next to the dressing.

    Recipe Variations

    Vegan Waldorf salad with farro added in a bowl on the counter.

    I love this Waldorf salad recipe; I make it a completely different meal by adding a grain like farro. Or try quinoa or bulgar.

    Also, adding chopped kale or another green is another great way to add more to this vegan Waldorf salad recipe.

    More importantly, you can make both versions, serve vegan Waldorf salad as a side dish and turn your lunch into a kale and farro version of the same salad.

    In my opinion, it's all about variety.

    If I can keep my meals interesting, I never get bored with my food. Often, any recipe can be transformed into a new version with a bit of foresight and meal planning. 

    Waldorf salad in a bowl on the tables

    Recipe FAQs

    When is Waldorf salad not vegan?

    While the base ingredients for Waldorf Salad consist of celery, apples, grapes, walnuts, and mayonnaise, some add chicken to make it more filling, making it non-vegan.  

    When is the best time to eat vegan Waldorf salad?

    The best time to make and eat Waldorf salad is in the fall when apples are plentiful, fresh, and inexpensive. However, I also serve vegan Waldorf salad for Thanksgiving and Christmas as a tradition.

    What is traditional Waldorf salad made of?

    While the base ingredients for Waldorf Salad consist of celery, apples, grapes, walnuts, and mayonnaise, some add chicken to make it more filling, making it non-vegan.  

    Vegan Waldorf Salad in a bowl with a spoon on the counter with a towel and three apples.

    Tips

    • I prefer to leave the skins on the apples when making this salad; however, some prefer to remove them.
    • When cutting the apples, immediately toss in lemon juice to prevent browning.
    • Try to use fresh herbs whenever available for maximum flavor.
    • If adding farro or another grain, cook and allow it to cool completely before adding it to the salad.
    • If the farro is thick and sticky after cooking and cooling, toss it in a colander and run water through it for the best results.
    • Although it seems like very little dressing, it goes a long way.
    • Toss again before servings.
    • The vegan Waldorf salad will last 5 days in the refrigerator.
    • I do not recommend freezing this salad.

    Vegan Waldorf salad is a vegan spin on a traditional salad. Add a whole grain and some greens and make this salad a meal!

    Great Vegan Salads for Social Gatherings

    • Asian Pasta Salad Recipe
    • Tofu Marinade Recipes
    • Tabouli Salad
    • Vegan Poke Bowl

    If you love this vegan Waldorf salad recipe, give us a 5-star review and comment below. We would love to hear from you.

    📖 Recipe

    Vegan Waldorf Salad

    Kathy Carmichael
    Crunchy with crisp apples, celery, and walnuts, this vegan Waldorf salad is a classic recipe perfect for the fall. Take a bite of this sweet and savory vegan Waldorf salad recipe, and you'll be hooked.
    4.70 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Salad
    Cuisine American
    Servings 8 servings
    Calories 316 kcal

    Ingredients
      

    SALAD

    • 1 cup unocooked farro yield 3 to 3/12 cups cooked
    • 2 ½ cups water
    • 1 teaspoon salt

    WALDORF DRESSING

    • ¼ cup cashew mayo
    • 3 Tablespoons apple cider vinegar
    • 2 teaspoons dijon murstard
    • 2 teaspoons pure maple syrup

    SALAD INGREDIENTS

    • ¼ cup red onion or Simple Rosemary Infused Pickled Red Onions diced
    • 3 Tablespoons chopped fresh dill
    • 2 apples, chopped into bite-sized pieces I used honey crisp
    • 1 cup seedless grapes red or green sliced in half
    • 3 stalks celery diced
    • 1 cup raw walnuts
    • ¼ cup raisins or dried cranberries I used cranberries because I don't like raisins
    • Salt and pepper to taste
    • 3 Tablespoons parsley

    Instructions
     

    • Cook 1 cup farro according to package directions

    CASHEW MAYO

    • Combine ingredients in a high-speed blender (yields 2 cups)
    • Will last in the refrigerator for 7 days

    DRESSING

    • Combine ¼ cup cashew mayo, maple syrup, dijon mustard, and apple cider vinegar; whisk together and set aside.

    SALAD:

    • Prepare all vegetables and put them in a large bowl.
    • Add nuts and raisins or dried cranberries.
    • Add dressing and stir to mix well.
    • Add cooked, cooled farro is using.
    • Refrigerate for an hour before serving.

    Notes

    • I prefer to leave the skins on the apples when making this salad; however, some prefer to remove them.
    • When cutting the apples, immediately toss in lemon juice to prevent browning.
    • Try to use fresh herbs whenever available for maximum flavor.
    • If adding farro or another grain, cook and allow it to cool completely before adding it to the salad.
    • If the farro is thick and sticky after cooking and cooling, toss it in a colander and run water through it for the best results.
    • Although it seems like very little dressing, it goes a long way.
    • Toss again before servings.
    • The vegan Waldorf salad will last 5 days in the refrigerator.
    • I do not recommend freezing this salad.

    Nutrition

    Serving: 8gCalories: 316kcalCarbohydrates: 29gProtein: 6gFat: 2gPolyunsaturated Fat: 2gSodium: 201mgPotassium: 351mgFiber: 4gSugar: 10gVitamin A: 187IUVitamin C: 7mgCalcium: 37mgIron: 2mg
    Tried our recipe?Let us know how it was!

    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Lisa

      October 03, 2022 at 11:36 am

      Delicious fall salad with new crop apples! I had some brussel sprouts to use up so tossed in some finely cut slivers. I’ll have to try your farro version next time. Thank you!

      Reply
      • Kathy Carmichael

        October 03, 2022 at 12:33 pm

        Hi Lisa, nice idea with the Brussel sprouts. That sounds delicious. I'm glad you liked the recipe. Let me know what you think of farro if you try it.

        Reply
    2. Anonymous

      December 03, 2020 at 2:15 pm

      4 stars

      Reply
    3. Gloria Navarro

      November 06, 2020 at 7:06 pm

      5 stars
      AMAZING!! Such terrific flavors bursting with freshness in each bite! This will be part of our holiday eats because everyone will enjoy! Thank you!!

      Reply
    4. Trish

      November 02, 2020 at 11:16 am

      Could canelli beans be used in dressing to reduce the fat of the cashews?

      Reply
      • Kathy Carmichael

        November 02, 2020 at 12:09 pm

        Hi Trish! Yes, but the texture is more grainy. The amount of cashew mayo in a serving is very little. Let me know if you enjoy it.

        Reply
    5. Karo

      November 02, 2020 at 9:53 am

      Is the 3 Tablespoons parsley fresh or dried? Looks delicious!

      Reply
      • Kathy Carmichael

        November 02, 2020 at 12:10 pm

        Hi Karo, the parsley is fresh. If you don't have fresh, the general rule is half the amount of dried herbs to fresh ones. I hope you enjoy the recipe.

        Reply
    6. Anonymous

      October 27, 2020 at 6:16 pm

      5 stars

      Reply
    7. Jennie Gemignani

      December 03, 2019 at 5:37 pm

      Oh, my, gosh! This was fantastic. I foresee using this dressing for many uses.

      Reply
      • Kathy Carmichael

        December 04, 2019 at 6:28 am

        Hi Jennie, thank you for the feedback. I love the dressing too. I am so glad you liked it. I posted two versions of vegan "chicken" salad today using the same dressing. Let me know if you try either or both 🙂

        Reply
    8. Cheryl Mae

      December 02, 2019 at 12:06 am

      I used roasted garlic and fresh onions in the dressing. My dressing turned light purple! Lovely salad. I served over chopped romaine lettuce and added broccoli to the mix.

      Reply
      • Kathy Carmichael

        December 02, 2019 at 5:06 pm

        Hi Cheryl Mae, I am glad you enjoyed the salad. Fresh garlic and onion mixed in the dressing is a great idea! And purple is a beautiful color to add to the already colorful salad. Thank you for the suggestions!

        Reply

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