Spiralized Waldorf Salad with Ginger Walnut Cream Sauce
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A fresh take on the iconic Waldorf Salad with spiraled apples and a toasted walnut cream sauce.
  • 1½ cups diced California walnuts
  • 1 tablespoon olive oil
  • 1 cup plain Greek yogurt ( or good quality mayonnaise)
  • 1 tablespoon honey
  • 1 tablespoon lemon juice + 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 2 large Fuji apples (16 ounces total), divided
  • 1 cup diced celery
  • ¼ cup diced celery leaves
  • ¾ cup halved red seedless grapes
  • ¼ cup minced crystallized ginger
  • 2 tablespoons diced flat leaf parsley, plus a few leaves for garnish
  1. Preheat oven to 350 degrees.
  2. Toss walnuts in oil and spread on a baking sheet and bake for 10 minutes. Let cool to room temperature.
  3. Place half of walnuts in a blender with yogurt, honey, lemon juice, zest, and salt. Blend until very smooth, about 60 seconds.
  4. Cut one apple into long thin spirals with a spiralizer. Apple pieces should be a little bigger in width than spaghetti noodles. (NOTE: A spiralizer is preferred for cutting the apple – it makes a beautiful presentation. If there is no spiralizer available, cut apple into julienne strips that are ¼ inch thick.) Toss the cut apple spiral pieces in half of the walnut cream blender mixture and set aside.
  5. Core the remaining apple and cut into ½ inch chunks. Toss together the remaining walnuts, apple chunks, celery, celery leaves, halved grapes, crystallized ginger and parsley. Stir in the remaining walnut cream blender mixture.
  6. Using a 4-inch wide ring mold, spoon this mixture onto center of four salad plates, pressing down with a spoon so that the salads are solid and hold the round shape when the ring molds are removed. Divide the coated spiral apple pieces into four parts and place one part on top of each salad, arranging so that the pieces are piled high so that the spirals make a dramatic presentation. Garnish with parsley leaves.
Recipe by Healthy Family Recipes at http://www.apronstringsblog.com/waldorf-salad-ginger-walnut-cream/