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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

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'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
Directions:
1

Preheat oven to 375F and line a baking sheet with parchment paper.

2

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.

3

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.

4

Combine all dressing ingredients in a blender, until smooth.

5

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