Washington Waldorf Salad

Washington Waldorf Salad
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Washington Waldorf salad brings together the best regional produce – two apple varieties, freshly harvested cauliflower and crisp autumn greens – for a local take on a proven classic. You can make the dressing for Washington Waldorf the day before, but for the freshest taste, slice and assemble all the ingredients just before serving.


  • 1 cup boiling water
  • ½ cup dried tart cherries
  • 1 head of cauliflower, broken down into florets
  • 1 tsp. Dijon mustard
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt
  • Pinch kosher salt
  • Pinch sugar
  • Freshly ground black pepper, to taste
  • 1 Tbsp. champagne vinegar
  • 1 Tbsp. lemon juice
  • 2 Granny Smith apples, cored and cut into ½" cubes, chilled
  • 2 Honeycrisp apples, cored and cut into ½" cubes, chilled
  • 2 cups autumn greens
  • ½ cup walnuts, lightly toasted


  1. Pour the boiling water over the cherries and let stand for 10 minutes. While the cherries plump, bring a pot of water to a boil.
  2. Drain the cherries and set aside. Blanch the cauliflower for 3 minutes, then drain. Run cold water over the cauliflower florets until cool and drain again. Chill the cauliflower in the refrigerator while assembling the rest of the salad.
  3. Whisk together the mustard, mayonnaise, yogurt, salt, sugar, pepper, champagne vinegar and lemon juice in a large mixing bowl.
  4. Tilt and turn the mixing bowl of dressing to cover the sides of the bowl. Next, add the apples, cauliflower, greens and walnuts. Mix and serve immediately. Store leftovers in an airtight container.
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