Blueberry Salad Waldorf

Blueberry Waldorf Salad
Chef Nancy Jessup of Mangia Restaurants – New York City
Adapted by

Yield: 6 Servings


  • 16 ounces orange juice
  • 2 cups fresh blueberries, divided
  • 2 Tablespoons honey
  • 1 Tablespoon lemon juice
  • 1 Tablespoon sugar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • 1 cup canola oil
  • 2 large Granny Smith apples
  • 1 cup pecan halves, toasted
  • 2 cups celery, sliced
  • 8 ounces baby spinach


For the Dressing:
In a medium-sized saucepan, simmer orange juice over medium-low heat until reduced to ¼ cup and syrupy; cool slightly. In a blender, combine reduced juice, 1 cup blueberries, honey, lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually add oil until emulsified. Cover and refrigerate until serving. (Makes about 2 cups.)

For the Salad:
Core and quarter apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries; cover tightly and refrigerate until needed.

To Assemble and Serve:
Arrange spinach leaves on cold salad plates, top with blueberry-apple mixture and drizzle with dressing.


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