I love salads that are not just a small side but a full, nutritious meal—fresh, seasonal, wholesome, and hassle-free. Today I’m excited to share a power-packed skinny quinoa Waldorf salad that is both vegan and gluten-free.
This is my light take on the classic Waldorf salad.
What is Waldorf Salad?
The Waldorf salad has an interesting history and was originally created at the Waldorf Hotel in New York City. The traditional version combines fresh apples, grapes, walnuts, celery, lettuce, and is tossed with mayonnaise. I first tried it in New York and fell in love with its contrast of textures and flavors.
The salad shines because of texture: the juicy crunch of apples, the crisp bite of celery, the sweet-tart burst of grapes or raisins, and the earthiness of walnuts or pecans. All together, it’s irresistible.
I used to make the classic Waldorf as a side, but this version turns it into a satisfying main by adding quinoa.
What’s the skinny spin here?
Instead of mayonnaise I use coconut yogurt—light, creamy, and delicious (thanks to my sister-in-law Meetha for the suggestion). Adding quinoa elevates the salad from a side to a filling meal, packed with protein and fiber. I made it as a main dish and honestly didn’t miss the mayo. We enjoyed it two days in a row, so I had to share.
After a holiday visiting family in Texas, we wanted something simple, light, and comforting—no heavy cooking after unpacking and errands. It’s fall, so apples were everywhere at the grocery store. I picked up apples, celery, red grapes, and a spring mix, then added quinoa to make a complete meal. Quinoa is easy to cook and stores well, making it perfect for quick weekday meals.
Skinny quinoa Waldorf salad (vegan) (gluten-free)
Ingredients
- For the salad
- ½ cup uncooked quinoa
- 2 cups washed and chopped assorted greens / spring mix
- 1 cup chopped fresh apples
- 1 cup grapes, halved
- ½ cup pecans or walnuts
- ½ cup sliced celery
- ¼ cup raisins or dried cranberries
- For the dressing
- 6 tablespoons coconut yogurt*
- 2 teaspoons Dijon mustard
- 3 tablespoons lime juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons agave
- 1 tablespoon water, if needed
- Salt to taste
- Pinch of black pepper, or to taste
- Apple slices, optional for topping
Instructions
- Cook quinoa according to package instructions and let it cool slightly.
- In a small bowl, whisk together the coconut yogurt, Dijon mustard, lime juice, olive oil, agave, and a little water if needed to reach your desired consistency. Season with salt and pepper.
- In a large bowl, combine the spring mix, cooked quinoa, apples, grapes, celery, nuts, and raisins or cranberries.
- Spoon the dressing over the salad and toss gently to combine.
- Taste and adjust lime juice or salt as needed.
- Top with apple slices if desired and serve immediately.
Notes
If your quinoa is not pre-rinsed, rinse well before cooking. You can cook quinoa on the stovetop or in a pressure cooker. Make a big batch to have on hand for quick salads—cooked quinoa keeps in the fridge for 6–10 days. You can substitute coconut yogurt with soy, Greek, or any yogurt you prefer. If the dressing is too thick, add a teaspoon or two of water to adjust. Leftover dressing can be refrigerated for up to 2 days. You can swap quinoa for another grain, and use any greens you like; I used baby arugula, baby spinach, and lettuce.
Nutrition
Makes 2 large bowls of salad. I hope you try this recipe—I’d love to hear your feedback.
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