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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 waldorf 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.

While our winter version embraces the seasonal delight of pomegranate, creating this salad in summer on the prairies means we can now brighten it with the peak-season freshness of cherries, blueberries or strawberries, adding a juicy, vibrant pop that perfectly complements the classic Waldorf.

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Waldorf Salad with Pomegranate

We've reimagined the beloved Waldorf salad for summer, embracing the seasonal bounty of the prairies. This vibrant version celebrates crisp fresh produce and a lighter dressing, making it the perfect cool and creamy side for any spring or summer meal.
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.

Notes

Substitution suggestions: 
Green grapes, ripe pears or apple pears, any firm blue cheese, butter lettuce, frisée, arugula, or candied pecans.