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U.S. Highbush Blueberry Council

Blueberry Waldorf Salad

Blueberry Waldorf Salad

Blueberry Waldorf Salad

Blueberry Waldorf Salad

Blueberry Waldorf Salad

Recipe: Blueberry Waldorf Salad

Nancy Jessup, Executive Chef Mangia Restaurants, New York City

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


  • Orange juice: 16 ounces
  • Fresh blueberries: 2 cups, divided
  • Honey: 2 tablespoons
  • Lemon juice: 1 tablespoon
  • Sugar: 1 tablespoon
  • Dijon mustard: 2 teaspoons
  • Salt: ¼ teaspoon
  • Canola oil: 1 cup
  • Granny Smith apples: 2 large (about 14 ounces)
  • Pecan halves, toasted: 1 cup
  • Celery, sliced: 2 cups
  • Baby spinach: 8 ounces (about 6 cups)


  1. In a medium-sized saucepan, over medium-low heat, simmer orange juice until reduced to ¼ 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

Number of servings (yield): 6