Waldorf Salad
Waldorf Salad
Light Meals


  • 150g grapes
  • 1 lemon
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 60g shelled walnuts
  • 1 tsp English mustard
  • 250ml fat-free natural yoghurt
  • 6 sprigs of fresh tarragon
  • 2 sticks of celery
  • 2 crisp eating apples
  • 1 Romaine lettuce


  1. Preheat the oven to 180ºC. On a baking tray, add the grapes, drizzle with olive oil and then finely grate the zest from ½ a lemon on top and season with salt and pepper.
  2. Place in the oven for 15 minutes. Whilst in the oven, prepare the dressing. Place the mustard and yoghurt into a bowl and mix thoroughly. Finely chop and add tarragon leaves, the juice of half a lemon and mix well.
  3. Take the grapes out of the oven and then add the walnuts and roast for a further 5 to 10 minutes, ensure the grapes are caramelised and the walnuts are golden brown.
  4. Chop and add the sticks to a large bowl and add the apple sliced into large matchsticks shapes. Then roughly chop the lettuce and add to the bowl. Pick out the caramelised grapes and add them to the mixing bowl. Drizzle over the dressing and toss well to ensure all is coated well. Serve in a salad bowl and sprinkle the walnuts on top to finish.
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