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Waldorf salad with pomegranates

Waldorf Salad is a classic American salad dating back to the late 19th century. It was first created at the Waldorf-Astoria Hotel in New York City, which opened in 1893 and is widely attributed to Oscar Tschirky, the maître d’hôtel of the Waldorf-Astoria.

The original salad was a combination of three ingredients: apples, celery and mayonnaise, finely chopped and mixed together. In the last hundred years additional ingredients have been introduced enhancing both the flavour and texture. These included nuts for crunch, grapes for sweetness and yogurt or sour cream to lighten up the dressing.

Making this salad in the winter on the prairies offers a few challenges when looking for fresh produce in grocery stores. Use the following substitutions as needed.

Grapes: green grapes
Apples: pears or apple pears
Cheese: Stilton is the preferred choice, but use any firm blue cheese
Lettuce: butter lettuce, frisée, or arugula
Candied walnuts: candied pecans

waldorf salad
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Waldorf Salad with Pomegranate

This easy, fresh salad was enhanced with pomegranate following inspiration during a trip to the grocery store.
Servings 4
Author Wanda Baker

Ingredients

Candied Walnuts

  • 1 egg white
  • 2 tbsp brown sugar
  • pinch of salt
  • 1 cup walnuts, whole halves

Dressing

  • 2 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tbsp white vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • pinch of salt and pepper

Salad

  • 1 cup celery, chopped
  • 1 cup red grapes, sliced in half lengthwise
  • 4 cups romaine lettuce, torn
  • 1/2 cup fresh flat leaf parsley, chopped
  • 1/4 cup Stilton cheese, crumbled
  • 1 cup candied walnuts
  • 1/4 cup pomegranate seeds
  • Boston or bibb lettuce for serving

Instructions

Candied Walnuts

  • Preheat oven to 300 F. In a bowl lightly whisk egg. Add sugar and salt. Mix in the walnuts and pour onto a lined baking sheet. Spread out into a single layer. Baked for 15-17 minutes tossing halfway. Remove from oven and cool.

Dressing

  • In a small bowl, whisk together the ingredients. Refrigerate until ready to use.

Salad

  • In a large bowl add celery, grapes, apple, lettuce and parsley. Pour in dressing and toss to combine.
  • Arrange Boston lettuce leaves on a serving platter. Pour on the salad, arranging neatly on the lettuce. Sprinkle on cheese, walnuts and pomegranate seeds. Serve immediately.