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Updated Waldorf Salad with Apple Vinaigrette


My mother-in-law first introduced me to Waldorf salad a long time ago. What I love in a Waldorf are the crunchy grapes, apples, and nuts; and I always thought I'd prefer the salad without the mayonnaise. So I kept the parts I like and turned the dish into something lighter by adding whole-wheat pearl couscous and substituting an apple cider,vinaigrette for the mayo dressing. Giada De Laurentiis

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  • 1 tablespoon safflower or grapeseed oil
  • 1/2 cup whole-wheat pearl couscous
  • Kosher salt
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
  • 1/3 cup safflower or grapeseed oil
  • SALAD:
  • 1 large Gala apple, cored and cut into 1/4-to- 1/2-inch dice
  • 1 small fennel bulb, chopped into 1/4-to- 1/2-inch pieces
  • 1 cup small green seedless grapes, halved
  • 3/4 cup walnut pieces, toasted
  • 6 outer leaves from a large radicchio


Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.

Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.

Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.

Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.

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