Blueberry Waldorf Salad

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Try this great variation of a classic recipe!

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  • Prep Time:


Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Green, Blue


1 cup fresh or frozen blueberries, thawed, divided
1/4 cup vegetable oil
2 tablespoons orange marmalade  
2 teaspoons lemon juice   
1 teaspoon Dijon mustard  
1/4 teaspoon salt   
1 large Granny Smith apple   
4 cups (about 4 ounces) baby spinach 
2 stalks celery, cut into 1 1/2-inch matchsticks  
1/3 cup pecan halves, toasted


In a blender container, combine half the blueberries, the oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms.

Core and slice the apple.

Arrange spinach, apple slices, celery and pecans on cold salad plates; top with remaining blueberries if using fresh.

Blend dressing again until smooth and drizzle each serving with dressing.

If using frozen berries, fold into dressing and spoon over salads.

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of the U.S. Highbush Blueberry Council.



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