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4.70 from 10 votes

Vegan Waldorf Salad

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.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 316kcal
Author: Kathy Carmichael

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: 8g | Calories: 316kcal | Carbohydrates: 29g | Protein: 6g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 201mg | Potassium: 351mg | Fiber: 4g | Sugar: 10g | Vitamin A: 187IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg