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Waldorf Salad

Yields1 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 🧦 off!

Nuts For Cheese Waldorf Salad with Super Blue

 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
 ¾ wedge of Nuts For Cheese's Super "Blue", chopped
 3 tbsp apple cider vinegar
 6 tbsp EVOO (extra virgin olive oil)
 1 tbsp lemon juice
 3 tbsp water
  tsp salt
 pepper to taste

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.

Nutrition Facts

Serving Size large salad

Servings 1