Vegan Waldorf Salad
This vegan Waldorf salad combines textures and flavours for a delicious side or main that's dairy-free, meat-free, gluten-free, and Basil Fawlty-free.
Ingredients
- 12 romaine lettuce leaves, washed and chopped
- 1 apple, cored and diced
- 2 celery sticks, chopped
- 1½ cups (250 g) grapes, halved
- 1 cup (120 g) walnuts, chopped
- ½ cup (60 g) dried cranberries (optional)
- 1 tin pre-roasted chickpeas (optional)
- 1 cup (250 ml) plain, unsweetened plant-based yoghurt (see notes for alternatives)
- 3 tablespoons lemon juice (1 whole lemon)
- Salt and pepper to taste
Instructions
- Once you've prepared the lettuce, apple, celery, grapes, and walnuts, add these to a large mixing bowl and combine. If including dried cranberries and/or roasted chickpeas, also add these. Mix everything well.
- In a separate bowl or jug, combine the plant-based yoghurt and 2 tablespoons of the lemon juice. Sprinkle with a little salt and pepper and mix well. Adjust the seasoning to taste, adding more lemon juice, salt, and pepper if necessary.
- Add the dressing to the large bowl of salad ingredients and combine well to coat everything. Serve and enjoy as a main or side (see notes for suggestions).📸 Recipe steps >📖 Table of contents >
Notes
Serving suggestions: This is a pretty well-rounded and healthy meal on its own, but you could have it alongside the likes of grilled king oyster mushrooms, teriyaki grilled tofu, or your favourite plant-based chicken substitute (gluten-free if necessary).
For additional legumes and seeds, try throwing in roasted lentils, roasted black beans, or roasted pumpkin seeds.
Chickpeas: If you don't want to roast these, you could simply drain and rinse before adding to the salad.
Make in advance: You can prepare this in advance and store it in the fridge before eating. For the best results, I'd say no more than one day ahead and ideally just a few hours. It'll keep in the fridge for another couple of days.
Vegan mayo: If you don't have plant-based yoghurt, you could use a plant-based mayonnaise instead for the dressing.
Gluten-free: This recipe will be gluten-free provided you use a GF plant-based yoghurt or mayonnaise. Most soy-based varieties will be GF, but you may want to double check certain oat-based products if cross-contamination is an issue for you. You may also want to check any other additions such as plant-based meat substitutes.
If you liked this recipe, you might also enjoy:
- Moroccan Couscous with Chickpeas and Roasted Veg
- Three-Bean Salad with Lemon, Mint and Parsley
- Mediterranean Couscous Salad
- Vegan Slaw with Sesame Ginger Dressing
- Courgette Salad with Peanut Dressing
- Celeriac and Apple Soup
- Easy Hummus
- Homemade Baked Falafel
Nutrition
Calories: 422kcalCarbohydrates: 57gProtein: 12gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 3gSodium: 310mgPotassium: 566mgFiber: 10gSugar: 32gVitamin A: 3360IUVitamin C: 18mgVitamin D: 1µgCalcium: 154mgIron: 3mg
Nutrition Facts
Vegan Waldorf Salad
Amount Per Serving
Calories 422
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Polyunsaturated Fat 13g
Monounsaturated Fat 3g
Sodium 310mg13%
Potassium 566mg16%
Carbohydrates 57g19%
Fiber 10g42%
Sugar 32g36%
Protein 12g24%
Vitamin A 3360IU67%
Vitamin C 18mg22%
Vitamin D 1µg7%
Calcium 154mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.