Vegan Waldorf Salad
This is one of my favorite salads after the Massaged Kale Salad. It is light and fresh and would be great to take to a potluck or just eat at home. I love the balance of the sweet and tart and especially the crunch from the roasted walnuts!
Ingredients
Salad:
Dressing:
- ½ cup cashews
- ½ cup plant based milk
- ¼ cup white wine vinegar
- 3 medjool dates
Instructions
- Roast walnuts on a cookie sheet for about 5 minutes at 350°F.
- Add salad ingredients into a large bowl.
- Add walnuts when cool.
- Add dressing ingredients into blender and blend until smooth.
- Pour dressing over salad and stir well.
Nutrition
Calories: 334kcalCarbohydrates: 43gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 48mgPotassium: 629mgFiber: 6gSugar: 19gVitamin A: 349IUVitamin C: 9mgCalcium: 94mgIron: 2mg
I love Waldorf salad, so this a nice healthier take on it. Yum!
Do raw cashews always need to be pre-soaked?
I’m so excited! I’ve been wanting to make this salad for awhile. I finally made it for the family (non wfpb) and everyone liked it. I finally found a salad dressing I like!!! I’ll have to try your other salad dressings soon. Thank you!
I had a light chickpea Waldorf salad at a restaurant and was looking for a good recipe to follow to make my own without vegan mayo. This looks really good! Thank you!