Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 6
Time: 20 minutes. A fresh take on the classic mayonnaisey Waldorf, this salad works as a side dish, a main course (if you add chicken), or even--with a spoonful of plain yogurt--as a light dessert.

How to Make It

Step 1
1

In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.

Step 2
2

Core apples, cut into thin wedges, and cut wedges in half crosswise. In a salad bowl, combine remaining ingredients. Pour dressing over fruit and nuts and mix gently to coat.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1/4 cup unfiltered apple juice
 1 teaspoon roasted walnut or almond oil, or extra-virgin olive oil
 1/8 teaspoon kosher salt
 1/8 teaspoon cinnamon
 1/8 teaspoon freshly ground black pepper
 2 Pink Lady apples (or another sweet-tart variety such as Jonathan or Piñata)
 1/2 cup toasted coarsely chopped walnuts
 2 large tangerines, peeled and sections cut in half
 1 cup seedless red or green grapes, halved

Directions

Step 1
1

In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.

Step 2
2

Core apples, cut into thin wedges, and cut wedges in half crosswise. In a salad bowl, combine remaining ingredients. Pour dressing over fruit and nuts and mix gently to coat.

Step 3
3

Note: Nutritional analysis is per serving.

Western Waldorf