Reinvented Waldorf Salad with Fresh Goat Cheese

Recipe steps

Prep and chop

Wash and cut the 3 apples into small cubes (keep the skin on, that’s where all the crunch and a good chunk of the fiber hides). Drizzle them right away with the juice from half of the 1 lemon to prevent browning: that’s the secret to a salad that stays appetizing until the last bite.

Slicing the celery

Thinly slice the celery stalks into small rounds. Also cut the grapes (green or black, depending on your mood) in half if they’re large, otherwise leave them whole for a fun surprise in every bite.

A quick trip to the oven for the walnuts

Lightly toast the walnut halves for 3 to 4 minutes in a dry pan or in the oven at 160°C (320°F): they’ll be even more fragrant and crispy. Let them cool slightly, then roughly crush them.

Making the sauce that ties it all together

In a bowl, mix the mayonnaise, plain yogurt, the remaining juice from 1 lemon, salt, and freshly ground pepper. Whisk until you get a smooth and well-blended sauce.

The big mix

In a salad bowl, combine the apples, celery, grapes, and half of the toasted walnuts. Pour in the sauce and gently toss to coat each piece without crushing them.

The finishing touch

Crumble the fresh goat cheese on top, sprinkle with the remaining walnuts, and add a few handfuls of salad greens for freshness and color. Serve immediately.

Tips and variations

• No goat cheese on hand? Crumbled feta or a piece of mild blue cheese work just as well.
• Want extra crunch? Add some toasted sunflower or pumpkin seeds.
• Lighter version: swap the mayonnaise for plain Greek yogurt, it’s just as creamy.
• For a bold sweet-and-savory twist, add a few cubes of ripe pear.