Salad: United States – Maine (New England) – Maine Blueberry Waldorf Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 6 min

Additional 15 min

Total 40 min

Ingredients

- 2 cups (300 g) fresh Maine wild blueberries
- 2 medium apples, cored and diced, about 12 oz (340 g) total (preferably McIntosh or Cortland)
- 2 stalks celery, thinly sliced, about 1 cup (120 g)
- 3/4 cup (75 g) walnuts, toasted and roughly chopped
- 4 cups (120 g) mixed tender salad greens (Boston/butter lettuce or spring mix)
- 1/2 cup (120 g) mayonnaise
- 1/3 cup (80 g) plain Greek yogurt
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) honey
- 1 tsp (2 g) lemon zest
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 1 tbsp (6 g) fresh chives, finely chopped (optional, for garnish)

Instructions

Short Description:
A New England twist on the classic Waldorf: crisp apples and celery with toasted walnuts folded together with fresh Maine wild blueberries and a bright, creamy lemon-honey dressing. Served on a bed of tender greens for a refreshing salad course.

Regional Notes:
This Maine variation highlights fresh Maine wild blueberries for a sweet-tart pop that distinguishes it from the traditional Gilded Age Waldorf. Using local wild blueberries and a light lemony cream dressing keeps the salad bright and regionally rooted in Maine produce.

1. Toast the walnuts: heat a dry skillet over medium heat, add the walnuts and toast, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool.
2. Prepare the apples: place the diced apples in a bowl and toss immediately with 1 teaspoon (5 ml) of the lemon juice to slow browning; reserve the remaining lemon juice for the dressing.
3. Make the dressing: in a medium bowl whisk together the mayonnaise, Greek yogurt, remaining 1 tbsp (15 ml) lemon juice, Dijon mustard, honey, lemon zest, salt, and black pepper until smooth and creamy.
4. Combine salad components: in a large mixing bowl gently fold together the blueberries, diced apples, sliced celery, and cooled toasted walnuts.
5. Dress the salad: add about two-thirds of the dressing to the fruit-and-nut mixture and toss gently to coat; add more dressing as desired for taste and consistency.
6. Arrange and serve: divide the mixed greens among 6 plates or a large platter, mound the dressed blueberry-Waldorf mixture on top, and drizzle any remaining dressing over the greens if desired.
7. Garnish and chill: sprinkle with chopped chives and a few extra whole blueberries and walnut pieces. Chill 10–15 minutes if you prefer the flavors married and serve chilled or at cool room temperature.