Winter Waldorf Salad



15 min


30 min



Winter Waldorf Salad

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Packed with roasted fruits and nuts, this refreshing salad is bursting with flavour.


  • 4 celery stalks , cut in 2-in.-long pieces
  • 3 cups seedless red grapes
  • 1 large gala apple , cut in 1-in. wedges
  • 1 tbsp olive oil
  • 1/3 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 1/2 tsp Dijon mustard
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped tarragon , (optional)
  • 1 142-g pkg baby kale
  • 4 small cooked chicken breasts , cubed
  • 1/2 cup walnuts , or pecan halves, toasted
  • 1/2 cup celery leaves , (optional)


  1. Position rack in centre of oven and preheat broiler. Toss celery, grapes and apple on a large baking sheet with oil. Season with pepper. Spread across sheet in a single layer. Roast until apple is just starting to brown, 8 to 10 min. Set aside and let mixture cool for 5 min.
  2. Meanwhile, whisk mayonnaise with vinegar and Dijon in a small bowl. Whisk in chives and tarragon. Season with pepper.
  3. Arrange kale, celery, grapes and apple on a serving platter. Top with chicken. Drizzle with dressing. Sprinkle with walnuts and celery leaves.