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Harvest Waldorf Salad

This salad is a play on one of our favorite starters from those early days; a simple riff on a classic Waldorf. It is a delicious autumn mix of crunchy pecans, crisp apples, sweet dates, and juicy grapes, tossed with chèvre over wild greens and a balsamic dressing.
Course: Salad
Servings: 6


For the Salad

  • 1 large granny smith apple
  • 1 large gala or honey crisp apple
  • 1 cup of red grapes
  • 1 cup pitted dried dates plus more if desired. I don't like my salad too sweet!
  • 3/4 cup pecan halves
  • 4 ounces of chèvre cheese soft goat cheese
  • 6 cups mixed baby greens
  • 1/2 lemon

Balsamic Dressing Recipe

  • 1/4 cup aged balsamic vinegar the syrupy kind, not the watery kind!
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon dijon mustard
  • 2 teaspoon honey
  • salt & ground black pepper


  • Rinse & dry the apples, grapes, and greens. Take each apple and core. Then, cut into 1/2 inch cubes. Place into a large mixing bowl. Give the apples a quick squirt of lemon, and toss (to prevent browning)
  • Halve the grapes and slice the dates into thirds. Add to the bowl.
  • Roughly chop the pecans and combine with the fruit.
  • Take the chèvre and break into several chunks and add to the bowl. Mix well to combine.
  • To make the dressing, whisk all of the ingredients in a small bowl and salt & pepper to taste.

To Plate

  • Using individual salad plates, take about a 1/2-3/4 cup of greens and slightly mound. Spoon a generous helping of the fruit/nut mixture on top. Gently swirl the balsamic dressing on top.


I also like to serve this family style by mixing all of the ingredients together into a large salad bowl, and serving the dressing separately.