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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.