You’re probably thinking, “a hotel best known for a salad can’t be all that.” But this dish is a classic for a reason! Our rendition of the famous Waldorf Salad spruced up with dressing made from our Super "Blue" and topped with roasted brussels sprouts will knock your socks off!
Waldorf Salad
Product
Super Blue
Servings
1 Serving
You’re probably thinking, “a hotel best known for a salad can’t be all that.” But this dish is a classic for a reason! Our rendition of the famous Waldorf Salad spruced up with dressing made from our Super "Blue" and topped with roasted brussels sprouts will knock your socks off!
Ingredients
Salad
- 1 squash, diced
- 3.50 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 3 cups brussel sprouts, sliced in half salt and pepper, to taste
- 1 cup seedless red grapes, sliced in half
- ½ cup walnuts, toasted over medium heat
- ½ cup pumpkin seeds, toasted over medium heat
- 2 apples, sliced
- 1 box of arugula
Dressing
-
¾ wedge of Nuts For Cheese™ Super "Blue", chopped
- 3 tbsp apple cider vinegar
- 6 tbsp EVOO (extra virgin olive oil)
- 1 tbsp lemon juice
- 3 tbsp water
- ⅛ tsp salt
- pepper to taste
Directions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Combine 2 tbsp (20 mL) olive oil with maple syrup and balsamic vinegar, and toss with squash. cook 35 minutes in preheated oven, flipping halfway through. Let squash cool.
- Meanwhile, heat remaining oil in a pan over medium heat, and cook brussel sprouts face down for 10 minutes, until browned and softened. Let brussels cool.
- Combine all dressing ingredients in a blender, until smooth.
- Assemble salad with all ingredients - sprinkle the remaining ¼ block of blue cheese on top and drizzle dressing overtop.
