Our modern take on the classic Waldorf salad, this healthy recipe adds walnut "breadcrumbs" and a creamy dressing that gets tang from sour cream and yogurt. Other nuts, such as almonds or hazelnuts, are also delicious.

Julia Clancy
Source: EatingWell Magazine, November/December 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Pulse walnuts in a mini food processor until they resemble coarse breadcrumbs.

  • Heat 1 tablespoon oil in a small skillet over medium heat. Add the walnuts and a pinch of salt. Cook, stirring, until lightly browned, 1 to 2 minutes. Transfer to a plate.

  • Whisk sour cream, yogurt, vinegar, pepper and the remaining 2 tablespoons oil and 1/2 teaspoon salt in a large bowl. Add escarole, apple, celery and grapes; toss to coat. Serve topped with the walnuts.

Nutrition Facts

179 calories; protein 3.8g 8% DV; carbohydrates 15.1g 5% DV; dietary fiber 4.1g 16% DV; sugars 3g; fat 11.8g 18% DV; saturated fat 2.8g 14% DV; cholesterol 4.3mg 1% DV; vitamin a iu 9280.4IU 186% DV; vitamin c 7.2mg 12% DV; folate 104mcg 26% DV; calcium 66.4mg 7% DV; iron 1.1mg 6% DV; magnesium 29.6mg 11% DV; potassium 424.2mg 12% DV; sodium 290.7mg 12% DV.