Country Cleaver

Cookin' My Way Back to the Country

Wanna Be A Waldorf Salad

After a succulent cake full of tropical fruits and coconut laden cream cheese frosting, I wanted to ratchet up the dial on the healthy scale and share something with you that has been in my fridge countless weeks on end… Okay, claficiation – I’ve made multiple batches of this for weeks on end, not the same batch stretched out over weeks. It would be grody to the nth degree if that happen. Yikes. What I mean to say is that this is utterly healthy and absolutely swoon worthy.

This recipe actually isn’t my own, but my future sister in laws. Girl is a whizz in the kitchen and has created several recipes that have ended up being published. One being a Barley Spinach Salad and the other being, wait for it – no really, I have to tell you to not judge this recipe by the title itself. When she first told us what she made Ben and I just about lost it. The two concepts of this dish scream that they shouldn’t come within a ten foot pole of one another – but her execution was so flawless, it scored an 11/10 at the recipe contest and festival she entered this recipe into. Are you ready now? Have I given this the appropriate amount of buildup? Like a teenage boy on prom night…Sorry. Couldn’t help that joke. She made a Spiced Lentil Cheesecake.

Mind. Effin’. Blown.

Not only did I take a taste of this to gauge my reaction,  but I then grabbed the nearest fork and sliced me off a piece that was so devoured so ravenously I couldn’t speak between bites.

It won the top award of the Lentil Festival in Ben’s and my college town of Pullman. Yes, the National Lentil Festival. It’s a thing.

Well this recipe of hers is one she served to Ben and I and some visiting family one weekend back in Pullman. After four servings myself – it was time that I took the recipe and made it for myself.

Source yourself 3 large Honeycrisp apples, or about 5 standard size crisp apples. I’m a honeycrisp over-obsessor so they’re my go-to apple.  Dice them up into small bite size pieces and set aside in a large bowl.

Top apples with about 1/3 −1/2 cup plain non-fat greek yogurt.

Zest yourself an entire orange and add it to the apples and yogurt.

Add in 1/4 cup of each golden raisins and craisins and mix the whole batch together until throughly mixed.

And if you’re feeling rebellious, like I often do – add in 1/2 cup of chopped pecans to the mix. It’s a fabulous almost tart, earthy taste and wonderful texture addition.

This couldn’t get much simpler. Wouldn’t you agree? Let the whole thing meld about 8 hours so the apples infused with the yogurt and sweeten it up just enough to be pleasing. If it sits overnight it’s a beautiful thing.

I’m convinced you will be making batch after batch of this. Health foodies unite!

So tell me – what’s your favorite salad? This fruit salad might be mine.

Wanna Be A Waldorf Salad

Yield: 8

Prep Time: 15 Minutes

Cook Time: Rest Time: 8 Hours

Total Time: 8:15

PrintPrint Recipe


3 Honeycrisp Apples, cut into bite size pieces
1/3 cup Plain Non-Fat Greek Yogurt
1/4 cup Golden Raisins
1/4 cup Dried Cranberries
1/2 cup chopped Pecans
1 Orange, zested


In large bowl, add cut apples, yogurt, raisins, cranberries, pecans and zest of orange. Mix throughly until yogurt is coating apple pieces and pecans, cranberries, zest and raisins are evenly distributed.
Cover and place in fridge to meld for about 8 hours or overnight. Serve and promptly devour.

Original recipe from Michelle Keno, adapted by Megan Pence


21 Responses to “Wanna Be A Waldorf Salad”

  1. #
    Carrie @ Bakeaholic Mama — May 9, 2012 @ 5:39 am

    I <3 any salad with apples and nuts. A Chicken Waldorf Salad is right up there with one of my all time favorites.

  2. #
    Mal @ The Chic Geek — May 9, 2012 @ 6:01 am

    Love all the different flavors going on here- yum!

  3. #
    Kathryn — May 9, 2012 @ 6:31 am

    This sounds super delicious, lots of really interesting flavours and textures going on here. Your sister-in-law-to-be sounds pretty darn cool!

  4. #
    Cassie — May 9, 2012 @ 6:42 am

    I love Greek yogurt in salads. This sounds outta-this-world!

  5. #
    NanaBread (Jeanne) — May 9, 2012 @ 6:47 am

    I haven’t had Waldorf Salad in years. My mom’s coming to visit in June, and I think we’ll need to make this together. She’d love it. I think my favorite salad of all time has to be the Wedge Salad at Gordon Biersch in Seattle. I can’t resist the blue cheese dressing and the mound of applewood smoked bacon they put on top. It’s especially irresistible when ordered with a side of garlic fries and a cold microbrew.

  6. #
    Rachel @ Baked by Rachel — May 9, 2012 @ 7:05 am

    Apples belong in salads, or just eaten period. 🙂

  7. #
    Jackie @ Domestic Fits — May 9, 2012 @ 10:53 am

    I’m gonna call this Better than Waldorf because it doesn’t have Mayo. which makes me wanna gag and kick puppies. Hate it that much. But I love greek yogurt, so much better.

  8. #
    Julia {The Roasted Root} — May 9, 2012 @ 10:54 am

    Greek yogurt with apples, pecans and raisins is exactly what I would want for an afternoon snack! I love this recipe…great sweet fruit with the crisp of the apple, the mush of the raisins, and the hearty nutty pecans. Refreshing and nutritious!

  9. #
    Lauren @ Climbing Grier Mountain — May 9, 2012 @ 11:53 am

    I was wondering when you were going to post this recipe! Honeycrisp apples are the only way to go fo’sure! Plus, greek yogurt… Can’t wait to dig in!

  10. #
    Georgia @ The Comfort of Cooking — May 9, 2012 @ 1:23 pm

    What a beautiful salad! This could definitely turn me on to loving salad more than I do now. Got to try it for myself!

  11. #
    val — May 9, 2012 @ 2:28 pm

    I love that this waldorf is MAYO free. I live in a may free zone. LOL. Making this soon. Looks so good.

  12. #
    Rachel @ The Henway — May 10, 2012 @ 6:45 am

    I love waldorf salad! It reminds me of being a kid in the summertime. I can’t wait to try this version!

  13. #
    Sally @ Spontaneous Hausfrau — May 10, 2012 @ 7:56 am

    This is such a perfect summer salad. I love the greek yogurt in here, too!

  14. #
    Rachel Cooks — May 10, 2012 @ 10:31 am

    Lentil cheesecake? I’m intrigued!

    This salad looks awesome, I love waldorf salad.

  15. #
    Heather | Farmgirl Gourmet — May 10, 2012 @ 3:32 pm

    Sounds delish! I’d totally dig the Lentil Cheesecake…sounds interesting and yum!

  16. #
    Kelli H (Made in Sonoma) — May 10, 2012 @ 7:00 pm

    your soon to be sister in law sounds like an awesome cook!

    This looks SO tasty!!

  17. #
    Erin @ Dinners, Dishes, and Desserts — May 11, 2012 @ 7:17 am

    Oh, delicious! What a great healthy salad, and perfect for the summer!

  18. #
    Jan Anderson — May 13, 2012 @ 11:32 am

    Hey, don’t dis lentils! Eastern Washington is the premier producer of this protein-rich legume. Who knew?

    • Megan replied: — May 13th, 2012 @ 6:35 pm

      Oh Jan I am not dissing the lentils one bit!! In the 1990’s Whitman county grew 90% of the world’s lentil crops – how can you not be impressed with that?! 🙂 And if they can make a cheesecake out of protein packed lentils, I’m so there!


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