Blueberry Waldorf Salad

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 tablespoons 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.