Fall Waldorf Salad Recipe
This is a classic for the Planted Table kitchen and I love our spin for fall roasted butternut squash, apples and pear are celebrating for autumn but in the summer we have used grapes, figs and cucumber. Sign up to enjoy delicious, organic and ready to eat plant-based meals each week.
Fall Waldorf Salad
Enjoy in a pita cup or lettuce cup or use as a filling for a sandwich with whole wheat bread.
-2 cups of cooked drained garbanzo beans, canned works as well
-1/2 cup small dice celery
-1/4 cup of minced red onion
-1/4 cup of roasted butternut squash small dice
-1/4 cup each of small dice apple and pear soaked in lemon juice
-1/4 cup of toasted walnuts
-2 tablespoons of minced chive
-1/2 cup of plant-based unsweetened yogurt I like cashew yogurt from forager
-2 Tablespoons of Dijon
-1 tablespoon of vegan worsctshire
-salt and pepper
-1 Tablespoon of lemon juice
-1 tablespoon of tahini
-Splash of maple syrup
Combine all ingredients together and let sit for an hour or two before serving in fridge. Can be made a day in advance.