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Waldorf Spinach Salad with Poppy Seed Dressing

Sweet and savory salad with a nice crunch
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Author heartysmarty


Waldorf Salad

  • 8 Cups Spinach loosely packed
  • 1 1/2 Cups Celery sliced
  • 1 large Apple sliced

Poppy seed Dressing

  • 1/3 Cup Apple Cider Vinegar
  • 1 Cup Vegetable Oil
  • 1/2 Cup Honey
  • 1/2 Cup Yellow Onion chopped
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon salt
  • 1 1/2 tablespoon poppy seeds

Candied Walnuts

  • 1/2 Cup Walnut Halves
  • 2 Tablespoons Granulated Sugar
  • 1/4 teaspoon Salt


Poppy seed Dressing

  • In a blender, add all dressing ingredients EXCEPT poppy seeds in the order listed. Blend 1 minute. Add seeds and blend a few seconds more. Dressing can be refrigerated in an air-tight container for up to 1 month.


  • In a 350 degree oven, toast nuts for 5-7 minutes or until slightly golden. Remove from oven and set aside.
  • On the stove top over medium-high heat, warm sugar and salt in a nonstick pan until the sugar begins to melt. Give it a little mix until all the sugar has melted. Remove from heat and add the toasted walnuts. Stir until nuts are coated.
  • Let the nuts cool on a cutting board before chopping into pea-sized pieces.


  • Mix 1/4 Cup Poppy seed dressing with spinach until the leaves are completely coated. Top with remaining salad ingredients. Drizzle another tablespoon of dressing over top.