Vegan Waldorf Salad

by Jill Dalton

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!

Vegan Waldorf Salad

Print Recipe
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.8/5
( 11 voted )


1/2 cup (75g) roasted walnuts
2 bunches romaine lettuce
1 granny smith apples
3 ribs celery
1/2 cup (79g) raisins
1 lemon, juiced


1/2 cup (70g) cashews
1/2 cup (120ml) plant based milk
1/4 cup (118ml) white wine vinegar
3 medjool dates


  1. Roast walnuts on a cookie sheet for about 5 minutes at 350°F (180°C).
  2. Add salad ingredients into a large bowl.
  3. Add walnuts when cool.
  4. Add dressing ingredients into blender and blend until smooth.
  5. Pour dressing over salad and stir well.
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Marty Schumacher December 7, 2017 - 10:06 pm

I love Waldorf salad, so this a nice healthier take on it. Yum!

Sandy August 19, 2019 - 8:40 pm

Do raw cashews always need to be pre-soaked?

Ellura January 2, 2020 - 10:01 pm

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!

Diane April 14, 2021 - 5:59 am

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!


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