Vegan Spinach Waldorf Salad

According to Wikipedia Waldorf salad is named for the Waldorf-Astoria hotel in New York City. There it was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1896. The Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, developed or inspired many of the hotel’s signature dishes. Nowadays, he is widely credited with creating the salad recipe. In 1896, the salad appeared in The Cook Book by “Oscar of the Waldorf”.

Today, the term Waldorf Salad is used for a lot of salads as long as they just contain apple and nuts. And no matter how much I hope for it, chances that someone will name a salad after me are relatively little. Therefore, I created my very own Waldorf Salad with nuts, apples, baby spinach and a tangy vinaigrette.

One thing is for sure. If I ever end up with enough money to spend it at a Waldorf Astoria I will order a Waldorf Salad, yell the waiter because it doesn’t taste like my own recipe, box the salad and give it to a homeless person.

Hubby was very skeptical of this recipe first time around saying fruit and hearty leafy greens could never go well together. He changed his mind right after the first spoonful of this delightful Vegan Spinach Waldorf Salad.

This Vegan Spinach Waldorf Salad recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Rice cooker such as Hamilton Beach 37517 Rice Cooker & Steamer (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Vegan Spinach Waldorf Salad

This Vegan Waldorf Salad with spinach, millet, apples, chick peas and currants will brighten up any winter’s day. Hearty and delicious, it is packable, vegan and can be made ahead! Perfect for meal prepping, as a holiday dish or to bring to a barbecue with friends.

Prep Time15 mins

Course: Salad

Cuisine: American, Vegan

Keyword: 10 ingredient or less, 30 minutes or less, dairy-free, egg-free, elaborate vegan panzanella, fall, potato salad recipe basil, refined sugar-free, soy-free, spring, summer, winter

Servings: 2

Ingredients

Salad

• ¾ cups millet
• 1 package baby spinach sub: kale
• 2 tsp olive oil
• 1 pinch of salt
• 1 cup parsley rinsed and finely chopped
• 2 scallions chopped
• 1 apple I use Granny Smith for tanginess
• 1 can chickpeas drained and rinsed
• ⅓ cup dried currants
• 1 zest of lemon zest
• 1 cup walnuts halved

Vinaigrette

• ⅛ cup lemon juice
• ⅛ cup apple cider plus more to taste
• 1 tbsp maple syrup
• 1 tsp miso paste optional
• ¼ tsp smoked paprika
• 1 tsp salt
• ¼ tsp black pepper
• ⅛ cup olive oil extra virgin

Instructions

• Prepare millet according to package instructions. I use a rice cooker for convenience.
• Make the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the  olive oil while whisking.
  
  
• Add baby spinach to a large bowl. Then add the cooled millet, parsley, apple, scallions, chickpeas, currants and lemon zest to the bowl with the baby spinach and toss gently with the vinaigrette.
  
  
• Taste and adjust salt and vinegar, adding more to taste. Serve with halved walnuts.