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Vegan Waldorf Salad Recipe

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4.1 from 80 reviews

A refreshing and vibrant Vegan Waldorf Salad featuring fresh greens, crisp apples, juicy grapes, celery, walnuts, chickpeas, and a creamy tofu-based dressing, perfect for a quick and healthy meal.

Ingredients

Salad Ingredients

  • 12 oz greens of choice (butter lettuce and green leaf lettuce recommended)
  • 2 cups apples, diced
  • 1.5 cups grapes, sliced
  • 1.5 cups celery, chopped (optional)
  • 1 cup walnuts, chopped
  • 1 can chickpeas, drained

Dressing Ingredients

  • 8 oz firm tofu (about 198g), drained (see note 1)
  • 1/3 cup unsweetened non-dairy milk (any kind)
  • Juice of 1 medium lemon
  • 1-2 tbsp maple syrup (to taste, or use sweetener of choice)
  • 1/2 – 3/4 tsp salt (optional)

Instructions

  1. Prepare the fruit and nuts: Dice the apples, slice the grapes in half, and chop the celery if using. Roughly chop the walnuts if they aren’t already chopped. This will help all ingredients mix evenly and deliver varied textures in each bite.
  2. Prepare the greens: Wash and dry the lettuce leaves thoroughly using a salad spinner or by hand. Tear or cut the leaves into bite-sized pieces if you plan to mix them in, or set them aside to line the serving bowl for presentation.
  3. Make the dressing: Combine the firm tofu, unsweetened non-dairy milk, lemon juice, maple syrup, and salt in a blender. Blend until smooth and creamy, creating a flavorful, dairy-free dressing that binds the salad ingredients together.
  4. Mix the salad: In a large bowl, combine the diced apples, sliced grapes, chopped celery (if using), chopped walnuts, chickpeas, and dressing. Stir thoroughly to coat all ingredients evenly with the dressing.
  5. Assemble the salad: If using whole lettuce leaves as a base, arrange them in a serving bowl and gently spoon the mixed salad on top for an attractive presentation. Alternatively, mix the greens directly into the salad if preferred.
  6. Chill and serve: Refrigerate the salad for up to 3 days to allow flavors to meld. For the best texture and freshness, prepare it no more than 12 hours in advance if making for an event.

Notes

  • Use unsweetened non-dairy milk of your choice, such as almond, soy, or oat milk, to keep the salad vegan.
  • Chopped walnuts are usually more economical than whole walnuts and easier to eat in the salad.
  • The tofu in the dressing adds creaminess and protein while keeping the salad vegan and dairy-free.
  • Salad may wilt slightly if stored for more than a day; add greens just before serving for best freshness.
  • Adjust the sweetness and saltiness of the dressing according to your taste preferences.

Find it online: https://justsosavory.com/vegan-waldorf-salad-recipe/