There's something about a waldorf salad that says "fall is here"! Maybe it's the apples and the walnuts from the harvest.
A typical waldorf salad is creamy, and loaded with mayonnaise. And there's often not a green in sight (unless you count the celery).
This lightened up version makes a lovely side dish to any fall meal. Roasting the fruits brings out even more sweetness.
The Greener Waldorf Salad
4 cups mixed greens
1 cup red seedless grapes
1 apple (I used a nice firm Fuji), cored and sliced into 1/2" slices
1/2 cup chopped walnuts
1 tsp lemon juice
1/2 tsp olive oil
1/4 cup crumbled feta cheese
1 Tbsp olive oil
2 Tbsp champagne vinegar
2 tsp dijon mustard
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp minced onion (dried)
Preheat oven to 425 degrees. Toss sliced apples, walnuts, and grapes in a bowl with lemon juice and olive oil. Spread mixture evenly onto a baking sheet. Bake for 10 minutes, stirring halfway through cooking. Remove from oven and allow to cool to room temperature.
Meanwhile, whisk together dressing ingredients and set aside.
When apple mixture is at room temperature, toss mixture with salad greens, feta cheese, and dressing.
Nutrition Info per 1 serving: 219 calories, 16 g fat (6 g monounsaturated, 6.5 g polyunsaturated), 5 g protein, 14 g carbohydrates, 4 g fiber