Several years ago I created this spin on Waldorf Salad for a natural foods market. It was an immediate hit. What I like about it is that you can easily adapt it. Instead of blue cheese, use chevre or feta. Substitute dried cranberries or apricots for dates. You can turn it into an entrée by sauteing chicken breast, tofu or tempe then adding some of the salad dressing to the saute pan to intensify the flavor. If you want this recipe gluten-free, I suggest using quinoa as a substitute.
Couscous Waldorf Salad
1 package regular couscous
1/4 cup walnut oil (can use other oil)
3 tablespoons apple cider vinegar
2 teaspoons honey Dijon mustard
1 teaspoon honey
1/2 teaspoon Rain’s Choice pure Vanilla Extract
sea salt and freshly ground pepper
1 large Honeycrisp, Gala or Pink Lady apple, diced
1/3 cup chopped celery
1/2 cup chopped dates
1/4 cup chopped dry toasted walnuts
1/2 cup blue cheese crumbles
Prepare couscous according to manufacturer’s instructions.
Whisk together oil, vinegar, mustard, honey, vanilla, and salt and pepper in a small bowl.
Stir apples, celery, dates, nuts and dressing into couscous. Top with blue cheese.
For a gluten-free option, make up a package of quinoa. Tri-color quinoa would be nice.
Also, if you have regular Dijon mustard, feel free to use it and add more honey to taste to the salad dressing.