Salad: United States – Massachusetts (New England) – Boston Waldorf Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 20 min

Total 45 min

Ingredients

- 2 medium Massachusetts apples (Cortland or McIntosh), cored and diced
- 2 stalks celery, thinly sliced (about 120 g)
- 1 cup (150 g) red seedless grapes, halved
- 1/2 cup (60 g) dried cranberries
- 3/4 cup (85 g) walnuts, toasted and coarsely chopped
- 6 large leaves butter/Boston (Bibb) lettuce, washed and patted dry
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (3 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, finely chopped (optional, for garnish)

Instructions

Short Description:
A crisp, refreshing Waldorf salad updated with Massachusetts apples, dried cranberries, and a touch of pure maple syrup in the dressing, served on butter (Boston/Bibb) lettuce for a classic New England presentation.

Regional Notes:
This Boston version highlights local Massachusetts apples (Cortland or McIntosh) and dried cranberries, and the dressing is lightly sweetened with pure maple syrup for a regional twist distinct from the classic all-mayonnaise Waldorf. Serving on Boston (Bibb) lettuce nods to local produce and presentation preferences.

1. Preheat the oven to 350°F (175°C) if toasting walnuts in the oven. Spread walnuts on a baking sheet and toast 6–8 minutes until fragrant and lightly browned; cool and roughly chop. Alternatively, toast in a dry skillet over medium heat 4–5 minutes, stirring, then cool.
2. Prepare the fruit and vegetables: core and dice the apples into 1/2-inch pieces; place them in a bowl and toss immediately with the lemon juice to prevent browning. Thinly slice the celery and halve the grapes.
3. Make the dressing: in a medium bowl whisk together mayonnaise, Greek yogurt, maple syrup, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust seasoning or maple syrup for desired sweetness.
4. Combine salad: in a large bowl gently fold together the diced apples, sliced celery, halved grapes, dried cranberries, and chopped toasted walnuts. Add the dressing and toss lightly until everything is evenly coated. Chill 15–30 minutes to let flavors meld, if time allows.
5. To serve, arrange Boston (Bibb) lettuce leaves on a serving platter or individual plates. Spoon the dressed Waldorf mixture onto the center of the leaves or mound in the middle and serve family-style.
6. Garnish with chopped parsley and an extra sprinkle of walnuts or a few whole dried cranberries. Serve immediately.