Broccoli Waldorf salad is a bit of a twist on a classic. Not too far off, and with an added healthy green veggie – broccoli – for good measure. You’ll love this all season long, and beyond!
Check your fridge: I bet you have what you need to make broccoli Waldorf salad for yourself! I was out of mayo, so I borrowed a bit — just a bit is needed for this recipe — from my neighbor to get this rolling.
I made this salad after talking to my sister. She was telling me about it and at first I was like, “Huh?” She said her favorite local grocery store makes it and she was craving it.
After I thought about if for a few seconds, I realized that it would, if fact, be super-tasty! Off I shuffled to make my own broccoli Waldorf salad. She didn’t mention the ingredients, so I simply adjusted the ingredients of the classic recipe a bit. I passed some along to the neighbor I borrowed the mayo from. She had never heard of this and really enjoyed it!
A traditional Waldorf salad – created in 1890s for the Waldorf-Astoria hotel in New York City – is a long-standing favorite recipe recreated in home kitchens for many years. The original had fewer ingredients: just apple, celery, mayo, salt and pepper, and lettuce.
Broccoli Waldorf salad is so easy to make and it’s loaded with all sorts of good bits and pieces. It’s one of those salads that I love in general, but I also love to pick out my favorite bites and eat first!
For the love of broccoli!
Are you a broccoli fan? I’ve got a few recipes you’ll love:
- Wild Rice, Mushroom & Broccoli Skillet
- Savory Broccoli, Cheddar & Chive Scones
- Roasted Broccoli and Swiss Quiche
This salad is perfect for the warm weather, but why not try it when it’s cool out, too? As log as you can get the ingredients you need, this is a perfect side, and a nice change from a standard salad.
Will you try this broccoli Waldorf salad? It’s a little traditional, but you can switch things up to how you like it!
Patricia Conte/Grab a Plate
Yields Serves 4-6
5 based on 4 review(s)
- 1 large head broccoli, stems trimmed and florets chopped small
- 1 large Gala or Fuji apple, diced with skin left on
- 3/4 cup purple grapes, sliced in half
- 2 celery stalks, diced
- 5 tablespoons dried cranberries
- 1/4 cup chopped walnuts
- Salt and black pepper to season
- 6 tablespoons plain Greek yogurt
- 2 tablespoons mayonnaise
- Juice from 1/2 lemon
- 1 tablespoon honey
- Add all the ingredients in a bowl. Mix well, and adjust the ingredients to taste.
- Add all the ingredients to a bowl.
- Pour in the dressing and toss to mix.
- Refrigerate before serving, or serve immediately.