Name: Waldorf Salad 2.0
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: ½ cup good quality mayonnaise; 1 tablespoon honey; 2 tablespoons fresh lemon juice; 3 tablespoons toasted walnut oil or extra virgin olive oil; Pinch of kosher salt; Freshly cracked black pepper; 1 cup barley; 1 cup shelled walnut pieces; 3 apples (vary your apples: Honeycrisp, Fuji, Granny Smith, skin-on, cored, cut into medium dice and tossed with lemon juice ); 1 medium celery root (peeled, cut into medium dice and tossed with lemon juice); 1 cup dried tart cherries; 1 cup raisins; 1 endive bulb (sliced thinly); 1 small head of radicchio (sliced thinly); 6 cups baby arugula; Garnish: dried apple slices (pomegranate arils )

Waldorf Salad 2.0

The classic Waldorf Salad is updated with dried fruit, a healthy, chewy grain and roasted chicken (optional). A heartier version than the original, this salad will take you through the holidays and become a lunch or dinner favorite.

Waldorf Salad 2.0

Prep Time 30

Cook Time 30

Total Time 1

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Servings

Ingredients

½ cup good quality mayonnaise
1 tablespoon honey
2 tablespoons fresh lemon juice
3 tablespoons toasted walnut oil or extra virgin olive oil
Pinch of kosher salt
Freshly cracked black pepper
1 cup barley
1 cup shelled walnut pieces
3 apples vary your apples: Honeycrisp, Fuji, Granny Smith, skin-on, cored, cut into medium dice and tossed with lemon juice
1 medium celery root peeled, cut into medium dice and tossed with lemon juice
1 cup dried tart cherries
1 cup raisins
1 endive bulb sliced thinly
1 small head of radicchio sliced thinly
6 cups baby arugula
Garnish: dried apple slices pomegranate arils

Instructions

Dressing
Whisk mayonnaise, honey, lemon juice, walnut oil, salt and pepper together until emulsified. Set aside.
Salad
Cook barley in a small pan with 2 cups of water over medium heat, partially covered, for about 20-30 minutes until tender. Season with salt and pepper.
Toast walnuts in a small pan over medium heat until visibly darker in color and fragrant, (about 3-5 minutes).
Toss apples, celery root, cherries, raisins, endive, radicchio with walnuts and barley. Season with salt and pepper. Toss with dressing.
Season arugula with walnut oil, salt and pepper. Divide among 6 plates or arrange on a platter. Arrange salad on top of greens. Garnish with dried apple slices and pomegranate arils.