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Vegan Waldorf Salad Recipe

Name: Vegan Waldorf Salad Recipe
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: English
Ingredients: 1 iceberg/cos lettuce, washed and sliced; 2 apples, your preference, cubed; 1/2 cup celery, thinly sliced; 1/2 cup grapes, sliced in half; 1/2 cup walnuts, lightly toasted (or pecans or almonds); 1/4 cup homemade veganaise (see recipe) or shop-bought; 1 tbsp lemon juice, freshly squeezed; 1/4 tsp salt; 1/4 tsp fresh cracked black pepper

Say goodbye to boring salads. Our vegan Waldorf recipe is a game-changer. With the perfect blend of sweet, crunchy, and creamy, it's a dish everyone will love.

Try it once, and you'll be hooked! 🍎 🍇

Prep Time: 15 Mins | Total Time: 15 Mins

Servings: Adjustable

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This vegan Waldorf salad is refreshing, creamy, and perfectly balanced for a mouthwatering side. Made with lettuce, apples, celery, grapes, walnuts, and homemade veganaise, this is a dish that can brighten up any dining table and fit perfectly in every gathering.

Why This Recipe Works

Delicious

Everyone, or at least a majority of us, think salads are tasteless—and only those on a strict diet should eat them to fulfil cravings. I’m here to prove this wrong.

The plant-based Waldorf salad is a vegan spin on the classic salads. The sweetness of grapes and apples combined with celery and the crunch of walnuts make the dish a favourite for everyone who tries it. It’s truly one of the most delicious sides I’ve ever made.

Light Yet Fulfilling

The Waldorf salad is my go-to option for untimely hunger pangs. While it might require 15 minutes in the kitchen, it’s definitely worth the effort. And don’t worry, it won’t demand a 30-minute long dishwashing session afterwards. All you need is one mixing bowl and a single sharp knife.

Nutritious

I always wondered, why are all yummy things high in calories? Until I tried this Waldorf salad. It’s hard to believe that something so delicious can be so nutritious. Vitamins, fibre, antioxidants, healthy fats, and protein—this salad is a superfood.

Recipe Ingredient Notes

Iceberg/cos lettuce (washed and sliced) - Provides a crisp base for the salad. I like using Romaine lettuce, too. Its crunchy texture pairs perfectly with the rest of the ingredients. Tip: You can toss the lettuce within the salad or create a bed of Romaine in your bowl and top it with the rest of the contents.

Apples (cubed) - I used one tart apple and one sweet. For tart, Granny Smiths or Braeburn are a good choice. For sweet, you may use Honeycrisp or Pink Lady. But there’s no strict rule. You may use a pair of sweets or a pair of tarts, whatever is in season (and on sale 😝).

Celery (thinly sliced) - Very fresh and crisp. Introduces a warm, earthy flavour to complement the sweet taste of fruits. You can omit this ingredient if you want. In my experience, I used to hate raw celery but I loved it in the salad. So there’s no harm in giving it a try.

Grapes (sliced in half) - Any seedless variety works. I like using red grapes. They taste amazing and add a lovely colour contrast to the salad. Tip: Before cutting the grape in half, gently squeeze it to allow some of the pressure to be released. Then make a quick, decisive, sharp cut to minimise the loss of juice.

Walnuts (lightly toasted) - If you can find toasted walnuts, go for them. I usually don’t spot them at the grocery store, so I’ve added tips below on how to toast them yourself. Organic raw walnuts are a nice choice. Not only do they add good crunch and healthy omega-3 fats, but they also maintain their shape when tossed in the salad.

Homemade veganaise - I’d suggest making it at home. First, it’s a bit hard to find a vegan version of mayonnaise, especially a low-fat, high protein one! Second, you don’t get to control the ingredients (and the calories) if using store-bought. Third, it’s SO easy and so fun to make your own vegan mayonnaise (aka veganaise). It’s a simple 3-step process.

Lemon juice (freshly squeezed) - Enhances the flavour by adding a tangy kick, keeps the apples from getting brown and, most importantly, adds vitamin C.

Salt - To pull the flavours together.

Fresh cracked black pepper - For a bit of heat.

Recipe for Plant-Based Waldorf Salad

Toast the walnuts, unless you’ve already bought a toasted variety. Spread them on a baking sheet and pop them into an oven or air fryer at 200°C (400°F) until they start to darken (will take about 5 to 10 minutes). They burn very easily, so make sure to keep a sharp eye on them. Once toasted, place them on a cooling rack. You want them to be at room temperature before you mix them in the salad.

Prepare the dressing. Mix together lemon juice, veganaise, salt, and pepper. Taste-test and adjust accordingly.

Add the fruits, including the diced apples, halved grapes, chopped celery and sliced lettuce, into a separate bowl. Pour over the dressing and mix thoroughly until all the fruits are evenly coated.

Serve the vegan Waldorf salad by itself or spoon it out over lettuce leaves and enjoy 😋

Variations, Ideas & Notes

You can always twist the recipe to curate something you love. Here are some common variations I’ve seen in other recipes—feel free to personalise them with more changes.

Though honey crisp apples are preferred for their sweet flavour, other varieties taste equally good.
Green grapes are used in the traditional Waldorf recipe, so if you want to replicate the exact same look and flavour, use green instead of red.
Since the heart and soul of the classic Waldorf recipe is a combination of walnuts, grapes, and apples, walnuts are a bit difficult to replace. However, at a pinch, almonds, pecans, or pine nuts can be used.
If you’re allergic to nuts, simply skip them.
Add chopped mint and parsley for a refreshing touch.
You can turn this salad into a full, satisfying meal instead of a side dish. I like adding grains, usually brown rice or quinoa, and some extra protein, like chickpeas and cubed tofu, for a nutritious meal idea.
A pinch of cayenne pepper is a great addition when craving something spicy.
Toss in cranberries or chopped red onion for extra crunch.
If you’re feeling way too adventurous, try replacing the fruits with pears, peaches or berries. But remember, the results will be quite different to the traditional Waldorf recipe.
If you find a good quality vegan cheese (a rare find), then go for it, as this occasional indulgence works really well with this recipe.

Pro Tips For This Recipe

Try chopping everything approximately the same size.
Apples brown very quickly. So aim to cube and mix them right before serving. If advance preparation is necessary, use the lemon juice to coat the apples (instead of directly mixing the juice into the dressing).
For a unique flavour combo, try mixing a 50-50 proportion of veganaise and plant-based (unsweetened) yogurt.
If you prefer a lighter option, try Greek-style vegan yogurt instead of vegan mayonnaise.
The plant-based Waldorf salad tastes better when chilled. So keep all the fruits in the refrigerator until ready to chop.
A fun way to serve this salad is over lettuce leaves. Simply omit the lettuce when mixing the ingredients, then serve over 2 layers of Bibb lettuce or a single layer of a sturdy iceberg leaf.

Frequently Asked Questions

Why is it called Waldorf salad?

This salad gets its name from the hotel where it was served for the first time: the Waldorf Astoria Hotel in New York. Now, the next time you prepare this salad, don’t forget to share its history with everyone who eats it!

Is the Waldorf salad gluten-free?

Yes, this Waldorf salad recipe is naturally gluten-free.

When is the best time for plant-based Waldorf salad?

The best time to prepare vegan Waldorf salad is in fall (and early winter) because that’s the time when apples are the freshest, least expensive, and super juicy. Plus, fresh walnut harvest time is from September through to November. However, this salad is also a great traditional dish for occasions like Christmas and Thanksgiving.

What to serve with vegan Waldorf salad?

As I mentioned, serving the Waldorf in a large lettuce leaf is one of my favourite ideas. You can also try something unique, like a Waldorf salad wrap. I use coriander (cilantro) hummus as the base layer, followed by lettuce and the Waldorf salad—all spread over a whole-grain wrap. For a yummy finishing touch, sprinkle some extra walnuts and wrap it tight.

You can also make a plant-based charcuterie board featuring the Waldorf salad as the star, paired with sides like crackers and hummus. Or, even better, use the salad as a filling for a vegan taco.

How to store the Waldorf salad?

The Waldorf salad stays fresh for about 3 days when stored in an airtight container in the refrigerator. Though the lettuce may wilt a bit, it still tastes absolutely delicious.

If You Like This Salad Recipe, You Might Also Like…

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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