Blueberry Waldorf Salad

Blueberry Waldorf Salad

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  • 16 ounces orange juice
  • 2 cups, divided fresh blueberries
  • 2 cups celery, sliced
  • 8 ounces (about 6 cups) baby spinach
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 1⁄4 teaspoon salt
  • 1 cup canola oil
  • 2 large (about 14 ounces) Granny Smith apples
  • 1 cup pecan halves, toasted


  1. In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to ΒΌ cup and syrupy
  2. Cool slightly
  3. In a blender container, combine reduced juice, half of the blueberries, the honey, lemon juice, sugar, mustard and salt
  4. Blend until smooth
  5. With the blender running, gradually drizzle in oil until a thick dressing forms
  6. Cover and refrigerate until service
  7. (Makes about 2 cups)
  8. Core and quarter apples
  9. Slice quarters crosswise
  10. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries
  11. Cover tightly and refrigerate until needed
  12. At service: Blend dressing to loosen
  13. Arrange spinach leaves on cold salad plates
  14. Top with blueberry-apple mixture, dividing evenly
  15. Drizzle with dressing

About This Recipe

Recipe by Nancy Jessup, Executive Chef Mangia Restaurants, New York City

A fresh, colorful combination of sweet blueberries and tart apples make this blueberry Waldorf salad a versatile addition to the menu.

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