Blueberry Waldorf Salad
Cuisine: American
Author: Kitchens
A deliciously fresh salad, with a slightly sweet, fruity flavor. This pairs well with a light, fruity white or sparkling wine.
  • 2 Cups orange juice
  • 2 Cups fresh blueberries, divided use
  • 2 Tablespoons honey
  • 2 Tablespoons lemon juice, divided use
  • 1 Tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1 Cup canola oil
  • 2 large Granny Smith apples
  • 1 Cup pecan halves, toasted, chopped
  • 2 Cups celery, sliced
  • 6 Cups baby spinach
  1. In a medium non-reactive saucepan, simmer orange juice over medium-low heat until reduced to 1/4 cup; cool slightly.
  2. In blender, combine reduced juice, 1 cup blueberries, honey, 1 Tablespoon lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually drizzle in oil. Cover and refrigerate until service.
  3. Core and quarter apples; slice quarters crosswise.
  4. In a large bowl, combine apple slices and remaining 1 Tablespoon lemon juice; add pecans, celery and remaining blueberries; cover tightly and refrigerate until needed.
  5. To serve, arrange spinach leaves on chilled salad plates; top with blueberry-apple mixture, dividing evenly. Re-blend the dressing for a moment then drizzle the salad with the dressing.
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