Updated Waldorf Salad with Apple Vinaigrette

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
Save Recipe

Ingredients

For the couscous: 

1 tablespoon safflower or grapeseed oil

1/2 cup whole-wheat pearl couscous

Kosher salt

For the vinaigrette:

1/4 cup apple cider vinegar

1 tablespoon honey

Kosher salt and freshly ground black pepper

1/3 cup safflower or grapeseed oil

For the salad:

1 large Gala apple, cored and cut into 1/4-to- 1/2-inch dice

1 small fennel bulb, chopped into 1/4-to- 1/2-inch pieces

1 cup small green seedless grapes, halved

3/4 cup walnut pieces, toasted

6 outer leaves from a large radicchio

Directions

  1. Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.
  2. Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
  3. Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
  4. Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.

Israeli Couscous Salad with Smoked Paprika

New American Waldorf Salad

Where's Waldorf? Salad with My Friend Izzy's Epic Dressing

Israeli Couscous and Tuna Salad

Grilled Vegetable-Couscous Salad