If you’re a fan of traditional Waldorf Salad then we bet that you’ll love this version even more. If not, we’re feeling pretty confident that we can convert you. Tart cherries with toasted walnuts and a creamy yogurt dressing come together to make an incredible snack or side dish to your main meal. Plus, it’s packed with phytonutrients from the cherries, omega 3’s from the walnuts and probiotics from the dressing. Let us know what you think below!

1 cup raw walnuts (chopped)

2 medium organic Granny Smith apples (chopped, or other organic apple of choice, about 2 cups)

2 cups organic celery (diced)

2 cups cucumber (unpeeled [unless waxed], chopped)

1 ½ cups organic sweet cherries (quartered, fresh or frozen)

½ cup red onion (diced)

Creamy Lemon Dijon Dressing

1 cup plant-based yogurt (unsweetened)

1 tbsp tahini

1 tbsp Dijon mustard

¼ cup lemon juice (freshly squeezed)

2 tbsp shallots (roughly chopped)

1 tbsp maple syrup (or date paste, link in Chef’s Notes)

¼ tsp salt (optional)

Toast the walnuts: Add the chopped walnuts to a medium stove-top pan on medium heat. Toss the walnuts 2–3 times for even roasting for 1–2 minutes until you notice their aroma. Careful not to burn! Set aside.

Add the apples, celery, cucumber, cherries, red onion, and walnuts to a large bowl and toss.

Make the dressing: Add all the ingredients to a food processor or blender and blend until creamy smooth. Taste and adjust for additional flavor of choice.

Pour 1 cup of the dressing over top of the salad. Stir well. Add fresh ground pepper, if desired. Taste and adjust with more dressing, if desired.

Cherry Waldorf Salad