Give Now

Earth Eats: Real Food, Green Living

Fresh Waldorf Salad: A Twist On A Classic

Crisp apples, crunchy celery root all dressed in a tangy and light dressing topped with pumpkin seeds a true taste of fall!

[slideshow 1, photo 1]

Growing up in Chicago it was always a treat to go downtown with my Mom. We would have lunch at the Walnut Room at the once posh Marshall Field’s. They served a version of Waldorf salad with chunks of chicken in a mayonnaise based dressing with grapes, apples and walnut bread. Classics are good, but sometimes new versions bring a lighter fresher appeal.

So, when I was asked if I would like to contribute recipes to The New Greengrocer Cookbook, I said I’d be delighted! One of the ingredients that did not seem to have many recipes for was celery root.

I like celery root. It’s great mashed with cream and butter like tender spuds. I’ve also had it grated into a remoulade and spiked with horseradish, lemon, creme fraiche and herbs served with braised meat. So, my little imagination wheel started churning.

Hmm, celery root and apples, Greek yogurt and fresh herbs instead of mayo. And to add a bit of a Latin twist, I swapped out the walnuts in exchange for pepitas. Sounds great, let’s try it. And well, it has been a hit. I am happy to have it published and delighted to share the recipe here.

It’s apple time so get to your local orchards and pick some up. Make this salad for your next Sunday supper; it goes great with roasted chicken or breaded pork cutlets. Enjoy!

New Twist On Waldorf Salad

[slideshow 1, photo 2]

From The New Greengrocer Cookbook, Recipe by Alexandra Lopez


  • 1/4 cup Greek style yogurt
  • 1 teaspoon light agave nectar or 1/2 teaspoon. honey
  • 1 tablespoon. fresh lemon juice
  • 2 tablespoons. olive oil
  • Salt and fresh pepper to taste
  • 2 pink apples, cored, unpeeled and cut into small dice
  • 1 small celery root, peeled and cut into small dice
  • 1 medium English cucumber, peeled, seeded and cut into small dice
  • 4 radishes, thinly sliced
  • 1/4 cup toasted pepitas ( pumpkin seeds)
  • 1 tablespoon. Fresh chives, finely minced


  1. In a small bowl whisk together yogurt, lemon juice and agave. Drizzle in the olive oil and season with salt and pepper. Set aside.
  2. In a large bowl, combine apples, celery root, cucumber, radish, pepitas and chives. Stir in the dressing and combine well to coat.
  3. Chill for 20 minutes before serving. Garnish with more pepitas and chives. (Serves 4.)

Subscribe to our podcast on iTunes, and for more Earth Eats updates, like us on Facebook or follow us on Twitter!

Alex Lopez

Alex Lopez , aka The Food Diva, has spiced up the culinary scene in San Francisco, Florida, Chicago, and now Austin. Alex works as a natural foods chef teaching cooking classes and developing recipes. Alex has appeared on The Food Network, Cooking Channel and various local TV spots doing live cooking segments.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media