Vegan Honeycrisp Apple Waldorf Salad

The Vegan Honeycrisp Apple Waldorf Salad with celery, grapes & maple-pecan yogurt dressing is healthy and delicious. We prepare it in just 19 minutes, so it is perfect to make as a quick dish. This salad is made up of apples, grapes, celery, pecans, cranberries, romaine lettuce, lemon juice, yogurt, maple syrup, mayonnaise, Dijon mustard, cinnamon, and salt. Vegan Honeycrisp Apple Waldorf Salad contains 5 grams of protein and 330 calories per serving. You may store this salad in a closed vessel for two days.

STATS:

• Total time: 19 minutes
• Calories: 330 kcal
• Serving size: 1 serving
• Cooking time: 4 minutes
• Diet: Vegan
• Serving: 6
• Course: Salad
• Preparation time: 15 minutes
• Cuisine: American

EQUIPMENT:

• Large salad bowl
• Medium mixing bowl
• Small dry skillet
• Whisk
• Cutting board
• Knife
• Measuring spoons & cups
• Salad serving spoons

INGREDIENTS:

SALAD:

• 2 medium diced Honeycrisp apples
• 1 cup halved red seedless grapes
• Half cup chopped pecans
• 1 cup sliced celery
• Quarter cup dried cranberries
• 2 cups chopped romaine lettuce
• One tsp lemon juice

MAPLE-PECAN YOGURT DRESSING:

• 1 tbsp vegan mayonnaise
• ¾ cup plain vegan Greek-style yogurt
• One tsp Dijon mustard
• 2 tbsp pure maple syrup
• 1 tbsp lemon juice
• Quarter tsp ground cinnamon
• 1 pinch salt
• 2 tbsp chopped toasted pecans

INGREDIENT NOTES:

HONEYCRISP APPLES:

• These apples bring a naturally sweet flavor and a refreshing crunch to the salad. They offer a juicy texture that pairs well with grapes, celery, and creamy dressing. You can use Pink Lady apples if you prefer.

 CELERY:

• It contributes a fresh, slightly earthy flavor and a classic crunchy texture that balances the sweetness of the fruits. For a substitute, you can swap it with diced cucumber.

 PECANS:

• They add a rich, nutty flavor to the dish and deliver a stronger taste once roasted. As another option, you can replace them with walnuts or sunflower seeds.

 MAPLE SYRUP:

•  We use this syrup to bring natural sweetness to the dressing and to create a delicious combination with toasted pecans and cinnamon. If needed, use agave syrup instead.

INSTRUCTIONS:

1. First, toast the pecans in the dry skillet for four minutes on medium-low flame.
2. Whisk vegan yogurt, maple syrup, vegan mayonnaise, Dijon mustard, salt, cinnamon, and lemon juice.
3. Include chopped pecans in the dressing and dice the core apples, then toss them with 1 tsp lemon juice.
4. Mix diced apples, halved grapes, sliced celery, dried cranberries, and chopped romaine lettuce in the large bowl.
5. Toss the salad ingredients with maple-pecan yogurt dressing and sprinkle remaining toasted pecans on the salad.
6. Lastly, include the salad for twenty minutes in the refrigerator and serve chilled.

TIPS:

• Utilize fresh Honeycrisp apples to get the best crunchy texture in the salad.
• Toast the pecans gently to get the natural nutty taste without burning.
• Add the dressing to the salad just before serving for freshness and better crispness.
• Chill the salad properly before serving to get the best refreshing taste.

STORAGE INFORMATION:

FRIDGE:

• Include the salad in a closed vessel and store for two days.

FREEZER:

• We do not freeze the salad as the ingredients become watery.

FAQs:

How to make the dressing sweeter?

• You may add extra tsp maple syrup to get the right sweet taste in the dressing.

Are regular lettuce good to include?

• Yes, you may utilize butter lettuce or baby spinach instead of romaine lettuce.

Can I prepare this salad earlier?

• Yes, you may prepare the ingredients and store them in advance.

What is a good substitute for Honeycrisp apples?

• You may utilize Fuji, Gala, or Pink Lady apples as an alternative instead.

How to make this salad nut-free?

• You may replace the pecans with roasted sunflower seeds tVegan Honeycrisp Apple Waldorf Salad is a healthy dish prepared in 19 minutes, has 330 kcal, & stored in a closed vessel for two days.o make the nut-free version.

 NUTRITIONAL INFORMATION:

Calories: 315 kcal

Net carbs: 28 g

Iron: 1.2 mg

Total carbs: 34 g

Vitamin A: 2,200 IU

Fiber: 5 g

Calcium: 75 mg

Protein: 5 g

Sodium: 150 mg

Potassium: 300 mg