Broccoli and Apricot Waldorf Salad

Broccoli and Apricot Waldorf Salad |
  • Broccoli and Apricot Waldorf Salad
Posted on August 13, 2013

Calling this a “Waldorf Salad” seems a bit of a misnomer. Because I’ve tweaked the recipe so much, that it doesn’t really have much similarity to the original Waldorf Salad that was famously created and served at the Waldorf Astoria Hotel in New York City. Sure we still have apples and walnuts. But I’ve ditched the mayonnaise (if you’ve been following along for a while, you know my strong dislike of mayonnaise) in favor of Greek yogurt. And tossed in some broccoli, dried apricots and sunflower seeds.

I don’t really know how I came up with this combination of ingredients. I guess it was partially based on what I got in my CSA box and what I had in my pantry. But you know, sometimes the most random things come together to create something really delicious and somewhat unexpected!

I prefer to keep the broccoli raw, but you can steam it for a couple minutes if you prefer. Just please don’t overcook it. Mushy broccoli = no bueno.

This salad is a little sweet, a little tangy, a little crunchy and a whole lot of healthy! It’s a great side dish at lunch time (this plus a turkey sandwich or a grilled cheese = heaven), but it also works equally well on its own as a light meal.



Broccoli and Apricot Waldorf Salad

Serves 6-8

Broccoli and Apricot Waldorf Salad


  • 2 cups broccoli, cut into individual florets
  • 6 oz non-fat Greek yogurt
  • 1/4 cup lemon juice
  • 3 tablespoons agave nectar
  • 2 Granny Smith apples, cored and chopped
  • 1 cup walnuts, roughly chopped
  • 1 cup dried apricots, roughly chopped
  • 2 tablespoons shelled sunflower seeds


  1. You can leave the broccoli raw. Or you can steam it until it's crisp-tender. If you steam it, let the broccoli cool before adding it to the salad.
  2. In a large bowl, whisk together the yogurt, lemon juice and agave nectar. Then fold in the apples, walnuts, apricots, sunflower seeds and broccoli. Serve immediately.
  3. Leftovers can be stored in airtight container in the refrigerator for up to 2 days.

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