Blueberry Waldorf Salad

Blueberry Waldorf Salad Recipe

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Deb Crane


This recipe was created by Chef Nancy Jessup executive chef at Mangia restaurants in New York. It is SO good and refreshing! I will post a picture when I make it again for our Memorial Day gathering. :)
It uses blueberries both whole in the salald and pureed in the dressing. Spinach, Granny Smith apples and toasted walnuts make it special!


★★★★★ 2 votes



  • 1 c
    fresh or thawed blueberries (divided)
  • 1/4 c
    vegetable oil
  • 2 Tbsp
    orange marmalade
  • 2 tsp
    lemon juice
  • 1 tsp
    dijon mustard
  • 4 c
    baby spinach or mixed spring greens
  • 1
    tart apple (such as granny smith) cored and thinly sliced
  • 1/3 c
    pecan or walnut halves, toasted
  • 1/3 c

How to Make Blueberry Waldorf Salad


    In a blender, combine 1/2 Cup of the blueberries with the oil, marmalade, lemon juice and mustard.
    Blend until smooth.
  2. SALAD:
    In a large bowl, toss spinach or greens with the apple slices,pecans or walnuts and remaining blueberries and raisins.
  3. Portion out 4 individual salads.(or, you can leave in one big bowl and have everyone put dressing on there salad individually.)
    Just before serving, blend dressing again until smooth and drizzle over salads. Serve immediately.

Printable Recipe Card

About Blueberry Waldorf Salad

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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