Blueberries Salad with Apple & Spicy Pecans
Often we think of Waldorf Salad as a treat for a special occasion or as part of a holiday tradition.
But that’s a shame, because it is so easy to prepare and it’s absolutely delicious. This version tops off the salad with fresh blueberries it’s an addition that not only looks pretty but also adds a welcome spark of sweet-tart flavor.
What’s in this salad?
Salad with Blueberries, toasted pecans, feta and a few other simple ingredients provide a nice change for your dinner salad.
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Look for ripe berries that have a dark blue color and a juicy “pop” when eaten. If you can’t find fresh berries, you can substitute frozen ones in a pinch. Simply thaw the blueberries under room temperature water, then pat dry with paper towels.
- Raisins ½ Cup
- Mayonnaise ⅔ Cup
- Sour Cream ⅓ Cup
- Sugar 2 Tablespoons
- Apples 6 crips
- Stalks celery 4 Trimmed
- Pecans ½ Cup
- Salt ½ Teaspoon
- Blueberry ¾ Cup
- Butter lettuce leaves or mixed baby greens
- Place raisins in small bowl. Cover with warm water. Set aside for 20 minutes.
- Meanwhile, in separate small bowl, place mayonnaise, sour cream, sugar, and juice; stir to combine.
- In large, nonreactive bowl, combine apples, celery, and pecans. Drain raisins, discarding liquid. Add drained raisins and mayonnaise mixture to apple mixture; toss to combine. Cover and chill at least 1 hour or up to 24 hours.
- Line salad plates with lettuce or mixed baby greens. Spoon salad on top. Season with salt. Top with blueberries.
Cook’s Note: To toast pecans, place in single layer on rimmed baking sheet. Toast in middle of 350°F oven until nicely toasted, about 4 or 5 minutes. Watch carefully because nuts burn easily. Cool.
This Waldorf Salad with Blueberries is wonderful! I doubled the recipe for my family size, used a baby kale mix, and omitted the almonds because my husband doesn’t like nuts, but when I eat my own bowl I add some chopped Brazil nuts. I halved the salt in the dressing and added a bit of pure stevia for a sharper sweeter taste, as well as some pepper, wow! We will definitely keep this in our rotation.
The delicious combination of my favorite vegetables, and the dressing was fantastic. It would be a great Salad with Blueberries instead of blueberries which goes well with goat cheese. It also tastes great on day 2 so you can have lunch for several days.