This easy and fresh Waldorf Salad by Jamie Oliver is the perfect light meal or side dish. With creamy yoghurt dressing, sweet caramelized grapes, and crunchy walnuts, it’s a delicious combination of textures. You can easily swap ingredients based on what you have on hand, making it a versatile and nutritious choice!
Ingredients Needed
- 150g (5.3 oz) grapes (on the stalk if possible)
- 1 lemon
- Olive oil
- 60g (2.1 oz) shelled walnuts
- 1 teaspoon English mustard
- 250ml (1 cup) fat-free natural yoghurt
- 6 sprigs of fresh tarragon
- 2 sticks of celery
- 2 crisp-eating apples, such as Braeburn or Cox
- 1 cos of Romaine lettuce
How To Make Waldorf Salad
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with olive oil, and season with sea salt and black pepper.
- Roast the grapes and walnuts: Roast for 15 minutes, then add the walnuts and roast for a further 5–10 minutes, until the grapes are soft and caramelized, and the walnuts are golden.
- Make the dressing: To make the dressing, whisk the mustard and yoghurt in a bowl. Pick, finely chop, and add the tarragon leaves. Squeeze in the lemon juice, mix well, and season to taste.
- Prepare the salad base: Trim and chop the celery into 1cm (0.4 in) chunks. Slice the apple into large matchsticks. Add these to a large bowl.
- Assemble the salad: Discard the tatty outer lettuce leaves, roughly chop, and add to the bowl. Pick the roasted grapes off their stalks and add them as well.
- Finish the salad: Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
Recipe Tips
- Use firm apples: Choose crisp apples like Braeburn or Cox for the best texture and flavor. Softer apples may turn mushy in the salad.
- Roast the grapes until caramelized: Don’t rush the roasting! Let the grapes become soft and caramelized for extra sweetness and depth of flavor.
- Chop the walnuts roughly: Roughly chop the walnuts for a better crunch and more surface area to mix with the salad.
- Make the dressing ahead: Prepare the yoghurt dressing in advance and refrigerate it for a few hours to allow the flavors to meld.
How To Store Leftovers?
Let the leftover Waldorf Salad cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (137g)
- Calories: 218
- Total Fat: 12.5g
- Saturated Fat: 1.4g
- Total Carbohydrate: 20g
- Dietary Fiber: 2.3g
- Sugars: 19.6g
- Protein: 6.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Angry Bean Salad
- Jamie Oliver Butternut Squash Salad
- Jamie Oliver Chicken Tikka Salad
- Jamie Oliver Asian Salad
Jamie Oliver Waldorf Salad
Description
This easy and fresh Waldorf Salad by Jamie Oliver is the perfect light meal or side dish. With creamy yoghurt dressing, sweet caramelized grapes, and crunchy walnuts, it’s a delicious combination of textures. You can easily swap ingredients based on what you have on hand, making it a versatile and nutritious choice!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with olive oil, and season with sea salt and black pepper.
- Roast the grapes and walnuts: Roast for 15 minutes, then add the walnuts and roast for a further 5–10 minutes, until the grapes are soft and caramelized, and the walnuts are golden.
- Make the dressing: To make the dressing, whisk the mustard and yoghurt in a bowl. Pick, finely chop, and add the tarragon leaves. Squeeze in the lemon juice, mix well, and season to taste.
- Prepare the salad base: Trim and chop the celery into 1cm (0.4 in) chunks. Slice the apple into large matchsticks. Add these to a large bowl.
- Assemble the salad: Discard the tatty outer lettuce leaves, roughly chop, and add to the bowl. Pick the roasted grapes off their stalks and add them as well.
- Finish the salad: Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
Notes
- Use firm apples: Choose crisp apples like Braeburn or Cox for the best texture and flavor. Softer apples may turn mushy in the salad.
- Roast the grapes until caramelized: Don’t rush the roasting! Let the grapes become soft and caramelized for extra sweetness and depth of flavor.
- Chop the walnuts roughly: Roughly chop the walnuts for a better crunch and more surface area to mix with the salad.
- Make the dressing ahead: Prepare the yoghurt dressing in advance and refrigerate it for a few hours to allow the flavors to meld.
Jamie Oliver Waldorf Salad