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I personally love Waldorf Salad with Baby Spinach, and so does my husband, although I have to make the agave nectar version of it for him as he has diabetes. We especially love this salad on a hot summer day and the combination of chilled fruit โ delightful and refreshing.
Chilled Fruits Go Well With Waldorf Salad
I love making salads with fruit in general as the sweetness of the fruit complements the greens, like the baby spinach in this recipe. I also like adding sharp or distinct cheeses to a salad like feta, sharp cheddar, and gorgonzola. They offer a balance to the palette offset by the fruit, which makes the salad more exciting and balanced, so you donโt feel like youโre just eating salad.
Healthy Waldorf Salad with Baby Spinach & Walnuts
This healthy Waldorf salad with baby spinach is crisp, creamy, and loaded with fresh fruit and crunchy walnuts. A lighter twist on the classic that comes together in just 15 minutes โ perfect for hot summer days or a quick side dish.
Equipment
- Large mixing bowl
- Small glass mixing bowl
- Whisk
- Sharp Chefโs Knife
- Cutting board
- Citrus juicer or reamer
Ingredients
For the Waldorf Salad:
- 3 medium red apples cored and chopped into ยพ-inch / 2cm cubes, about 1 lb / 450g total
- 2 cups baby spinach leaves about 60g
- 1 cup green seedless grapes left whole, about 150g
- ยผ cup dried cranberries such as Craisins, about 35g
- ยฝ cup walnut halves about 60g
For the Salad Dressing:
- ยฝ cup mayonnaise about 120g โ Hellmannโs Real works well here
- 1 tablespoon granulated sugar 12g, or 2 teaspoons agave nectar for a lower-GI option
- 1 teaspoon freshly squeezed lemon juice
- โ teaspoon fine salt Himalayan pink or sea salt
Instructions
- Core and chop the apples into bite-sized pieces (about ยพ-inch / 2cm cubes). Add the chopped apples, baby spinach, grapes, dried cranberries, and walnut halves to a large mixing bowl. Toss gently to combine.3 medium red apples, 2 cups baby spinach leaves, 1 cup green seedless grapes, 1/4 cup dried cranberries, 1/2 cup walnut halves
- In a small glass bowl, whisk together the mayonnaise, sugar (or agave nectar), lemon juice, and salt until smooth and the sugar is fully dissolved.1/2 cup mayonnaise, 1 tablespoon granulated sugar, 1 teaspoon freshly squeezed lemon juice, 1/8 teaspoon fine salt
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Refrigerate for at least 15โ30 minutes before serving to let the flavours meld. Serve chilled.
Notes
Storage: Keep refrigerated in an airtight container for up to 2 days. The apples may brown slightly โ toss with a squeeze of extra lemon juice before storing to slow oxidation. Make-Ahead: Prepare the dressing and chop the fruit up to 24 hours in advance. Store separately and toss just before serving for maximum crunch. Substitutions: Swap walnuts for pecans or toasted almonds. Use plain dried cranberries (no added sugar) instead of Craisins for a lower-sugar version. Greek yoghurt can replace half the mayonnaise for extra protein. Dairy-Free / Vegan: Use vegan mayonnaise โ the dressing is already naturally dairy-free with standard mayo. Pro Tip: Chill the mixing bowl and all the fruit in the refrigerator for at least 30 minutes before assembling. A cold salad dressed cold stays crisp much longer.
Nutrition
Serving: 1servingCalories: 422kcalCarbohydrates: 38gProtein: 4gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 20gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 12mgSodium: 265mgPotassium: 377mgFiber: 5gSugar: 29gVitamin A: 1526IUVitamin C: 12mgCalcium: 44mgIron: 1mg
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