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Light Waldorf salad with caramelized grapes

Based on 4 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“Inspired by the New York classic Waldorf Salad, this is a lighter version made with crunchy, summery celery, caramelized grapes, and a refreshing yogurt dressing. To help the dressing cling onto the salad, use a mandoline to finely slice the celery. If you prefer a crunchier texture, feel free to cut the celery into cubes. The orange here adds brightness to round out the dish.”

Difficulty

Easy 👌
40
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g red grapes
40 ml olive oil
160 g walnuts
600 g celery
300 g apples
orange
romaine hearts
5 g parsley
2 tsp mustard
4 tbsp mayonnaise
4 tbsp yogurt
lemon
salt
pepper
Metric
Imperial

Utensils

  • baking sheet
  • parchment paper
  • 3 bowls
  • oven
  • mandoline
  • knife
  • cutting board

Nutrition per serving

Cal
600
Protein
10 g
Fat
48 g
Carb
42 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper. Toss grapes, olive oil, salt, and pepper in a bowl, until well combined. Add to half of the baking sheet. Add the walnuts to the other side. Let walnuts roast for 5 - 8 min., or until browned, then remove. Continue baking the grapes until caramelized, approx. 15 min. in total.
    • 250 g red grapes
    • 40 ml olive oil
    • 160 g walnuts
    • salt
    • pepper
    • baking sheet
    • parchment paper
    • bowl

    Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper. Toss grapes, olive oil, salt, and pepper in a bowl, until well combined. Add to half of the baking sheet. Add the walnuts to the other side. Let walnuts roast for 5 - 8 min., or until browned, then remove. Continue baking the grapes until caramelized, approx. 15 min. in total.

  • Step 2/4

    Thinly slice celery with a mandolin, or slice into cubes with a knife. Peel and cube the apples. Slice lettuce into strips. Peel and slice orange into segments.
    • 600 g celery
    • 300 g apples
    • romaine hearts
    • orange
    • oven
    • mandoline
    • knife
    • cutting board

    Thinly slice celery with a mandolin, or slice into cubes with a knife. Peel and cube the apples. Slice lettuce into strips. Peel and slice orange into segments.

  • Step 3/4

    Mince parsley and to a bowl with mustard, mayonnaise, yogurt, and lemon juice. Season with salt and pepper and mix well.
    • 5 g parsley
    • 2 tsp mustard
    • 4 tbsp mayonnaise
    • 4 tbsp yogurt
    • lemon
    • salt
    • pepper
    • bowl

    Mince parsley and to a bowl with mustard, mayonnaise, yogurt, and lemon juice. Season with salt and pepper and mix well.

  • Step 4/4

    Add all salad ingredients to a bowl, mix with the dressing and to serve, scatter the grapes and walnuts on top. Enjoy!
    • bowl

    Add all salad ingredients to a bowl, mix with the dressing and to serve, scatter the grapes and walnuts on top. Enjoy!