Waldorf Salad Recipe

Toast and candy walnuts

Line a small tray or plate with parchment paper. In a small nonstick skillet over medium heat combine 2 tablespoons granulated sugar and 1 teaspoon unsalted butter. Stir until butter melts and sugar begins to dissolve, about 30 seconds. Add 1 cup walnut halves and stir constantly so nuts are evenly coated and sugar caramelizes, 2–3 minutes. When nuts are glossy and sugar is set, immediately transfer walnuts to the parchment, separate them with a fork if they clump, and sprinkle with 1 teaspoon fine sea salt. Let cool completely (10–15 minutes). Break apart any large clusters before adding to salad.

In a small bowl whisk together 1 tablespoon plain Greek yogurt and 2 tablespoons mayonnaise (or use 3 tablespoons mayonnaise total if you prefer no yogurt) until smooth.

Add 1 teaspoon honey, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon apple cider vinegar, and 1/2 teaspoon Dijon mustard. Whisk to combine.

Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust: add up to 1/2 teaspoon more honey for sweetness or an extra 1/4 teaspoon lemon juice for brightness. Chill briefly if time allows (5–10 minutes) so flavors meld.

Prepare produce: wash and thoroughly dry 4 cups mixed greens, core and dice apples to yield about 1 cup, thinly slice 2 stalks celery, and halve or leave whole 1 cup seedless red grapes.

In a large bowl combine the mixed greens, diced apple, sliced celery, halved grapes, and 1 cup dried cranberries. Toss gently to combine.

Add crumbled blue cheese (about 1 ounce) and most of the cooled candied walnuts, reserving a small handful for garnish. Toss gently again.

Drizzle dressing over the salad — start with about half the dressing and toss; add more to taste so salad is lightly coated but not soggy. Alternatively serve dressing on the side.

Transfer to serving plates or a platter. Scatter remaining candied walnuts on top and sprinkle an extra pinch of blue cheese if desired. Serve immediately.