whole food ~ well made

shaved waldorf salad

Honeycrisp, Shaved Beet and Fennel Waldorf Salad

This is not a classic Waldorf salad. Most notably, there is no mayonnaise. And there are no raisins.

So, what makes it a Waldorf at all? Apples!

Crisp apples with the crunchy elements of celery, fennel bulb and shaved beets satisfy my craving for winter salads. In my definition, these are salads made without fresh greens {or tomatoes} from produce staples available year round.

A Winter Salad Starring Apples

By now you’ve probably discovered Honeycrisp apples, the most snappy {and expensive} apples. Now this variety has a new offspring called Cosmic Crisp.

Just released in December, I had my first taste and it is a “to die for” eating apple.

However, there are other crisp apple cultivars at lower cost, including Gala, Fuji and Pacific Rose. Just find your favorite and make this salad!

I feel like I buy apples by the bushel because my family devours them. And it’s handy that they’re available year round.

So, I’ve decided to use them more in savory meal prep, like this Waldorf salad, but not just any…

My Ultimate Waldorf Salad

This salad may have been inspired by the winter season–or the fact that I have a bag of organic beets taking up space in my fridge.

Since I’m a fan of raw beets, I decided to make them them the foundation of this Waldorf salad. Plus, what is better in a beet salad than blue cheese and toasted walnuts?

It seemed like a natural fit. So, too, did the fennel. This bulb is subtle in flavor, but the mild anise flavor and sweetness meet the apples and the beets halfway.

Of course, there had to be celery. And the sweetest most tender part of the celery is the heart. So, I stripped the outer stalks for snacks and used the hearts with its leaves.

I assembled this Waldorf salad in layers–drizzled with a bright apple cider vinaigrette. I recommend using a high-quality brand that’s raw. You will definitely taste the difference.

Arranged on a platter, it is a feast for the senses. It makes a wonderful appetizer for any wintery meal that features a stew or hearty soup. Or, top it with leftover roast chicken or turkey.

As for me, I’ll be eating it by the bowlful just as it is.


and become a forager

What’s for best homemade meal when you’re on the go? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Honeycrisp, Shaved Beet & Fennel Waldorf Salad

With just a couple of crisp apples, this Waldorf salad turns ordinary ingredients into an ultimate winter salad. You can prepare it in advance to layer onto a salad with the apple cider vinegar. Serve it alone, topped with roast chicken or turkey breast or to accompany a winter stew or hearty soup.
Course Salad
Cuisine American
Prep Time 10 minutes
Servings 4 people
Author Lynne Curry


  • mandolin


For the dressing:

  • 1 small shallot
  • 1 teaspoon Dijon mustard
  • 1/4 cup apple cider vinegar preferably raw
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper, plus additional for serving

For the salad:

  • 2 large honeycrisp apples, cored and cut in half or other crisp variety
  • 1 tablespoon lemon juice
  • 1 fennel bulbs, cored plus 8 fennel fronds for garnish organic
  • 3 center celery stalks with leaves organic
  • 1 medium beet, peeled organic
  • 1/2 cup toasted walnut pieces
  • 1/2 cup crumbled blue cheese


  • Make the dressing using an immersion blender or blender. Combine the shallot, Dijon, vinegar, olive oil, salt and pepper and blend on high speed until thick and smooth.
  • Slice the apples using a mandolin or sharp knife into half moon shapes about 1/8 inch thick. Toss with the lemon juice in a medium bowl. Slice the fennel into 1/8-inch-thick slices and toss with the apple. Slice the celery 1/4-inch thick and add to the bowl and toss with 1 tablespoon of the dressing.
  • Adjust the mandolin to make paper-thin slices of the beet. Toss the beet slices in a separate bowl with 1 tablespoon of the dressing. (The salad can be prepared up to this point in advance.)
  • When ready to serve, arrange half of the beet slices on a serving platter. Top with half of the apple mixture, half of the walnuts and blue cheese. Repeat with the remaining beet slices, apple mixture, walnuts and blue cheese, Arrange the fennel fronds around the salad, drizzle with more of the dressing and serve with additional black pepper and dressing to taste.


  1. Lynne this salad is gorgeous and now I want it for lunch!

    1. Love that you think so! Honestly, it’s one I crave at this time of year.

share your thoughts

Recipe Rating

Your email address will not be published. Required fields are marked *