This Vegan Waldorf Salad is one of our most requested recipes in the Planted Table kitchen. It's a serious crowd pleaser (and kids love it too). This dish always comes with us camping or on picnics. It's great to dip crackers in, make sandwiches or just eat by itself. Our kids love this Vegan Waldorf so much they ask for it in their lunch almost every day. Bonus, its packed with clean, plant-based protein, veggies and fruits. Plus, omega-filled walnuts. It's a win-win for everyone. Wait till you serve this at your next gathering, you won't believe how people flock to this vegan dish. 

This Vegan Waldorf recipe gives the classic dish a fall spin with roasted butternut squash, apples and pear. If you make this in the summer we suggest adding  grapes, figs and cucumber. Have fun adding your favorite fruits and veggies to make it your own. The main ingredient is chickpeas. We recommend buying your chickpeas in bulk. They are much cheaper than the canned version and we think they taste better too. Don't be intimidated by dried beans, they are super easy (as long as you have a crock pot). Step 1: Soak beans overnight. Step 2: Turn crock pot on low setting to cook all day. Step 3: Once crock pot turns off, pour chickpeas in strainer, run cold water over them and let cool. Then store in fridge and they will last for around 7 days. We make these every week and add them to loads of dishes as they are packed with protein and kids love them. 

Enjoy your Waldorf in a pita,  lettuce cup, as sandwich filling or with crackers. Perfect for picnics, potlucks, as an appetizers or on the go.  This Vegan version of a Waldorf salad is better than any classic recipe (which usually features lots of mayo and chicken). We hope you agree. There is no doubt, eating more plants means making healthier choices and this dish is a great way to do that. 

 

AuthorChef Lauren Mahlke
DifficultyBeginner
Vegan Waldorf Salad
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Chef Lauren's Tips


Avoid canned chick peas if you can. Bring a reusable cloth bag to the bulk section of your local grocery store and purchase dried chick peas. Soak them overnight and cook in crock pot or slow cooker. Quick, easy and no waste.

Ingredients
 2 cups cooked drained garbanzo beanscanned or dried beans work well.
 ½ cup celery, small dicedDice small and bite size
 ¼ cup minced red onion
 ¼ cup roasted butternut squash, small diced
 ¼ cup small diced apple
 ¼ cup pear soaked in lemon juicesmall, diced and bite size.
 ¼ cup toasted chopped walnuts
 2 tbsp minced chive
 ½ cup plant-based, unsweetened yogurtI like cashew yogurt from forager
 2 tbsp Dijon
 1 tbsp vegan Worcestershire
 1 tbsp lemon juice
 1 tbsp tahini
 Splash of maple syrup
 salt and pepper
Directions
1

Combine all ingredients together and let sit for an hour or two before serving in fridge. Can be made a day in advance.

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Ingredients

Ingredients
 2 cups cooked drained garbanzo beanscanned or dried beans work well.
 ½ cup celery, small dicedDice small and bite size
 ¼ cup minced red onion
 ¼ cup roasted butternut squash, small diced
 ¼ cup small diced apple
 ¼ cup pear soaked in lemon juicesmall, diced and bite size.
 ¼ cup toasted chopped walnuts
 2 tbsp minced chive
 ½ cup plant-based, unsweetened yogurtI like cashew yogurt from forager
 2 tbsp Dijon
 1 tbsp vegan Worcestershire
 1 tbsp lemon juice
 1 tbsp tahini
 Splash of maple syrup
 salt and pepper

Directions

Directions
1

Combine all ingredients together and let sit for an hour or two before serving in fridge. Can be made a day in advance.

Vegan Waldorf Salad Recipe
IngredientsDirections