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:
1/2 cup roasted walnuts
2 bunches romaine lettuce
1 granny smith apples
3 ribs celery
1/2 cup raisins
1 lemon, juiced
Dressing:
1/2 cup cashews
1/2 cup plant based milk
1/4 cup white wine vinegar
3 medjool dates
Instructions
Roast walnuts on a cookie sheet for about 5 minutes at 350 degrees. 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.
Did You Make This Recipe?
Take a picture and share the love? Tag me on Instagram at @wholefoodplantbasedcookingshow
4 comments
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!