Hetty McKinnon’s Adult Waldorf Salad with Roasted Grapes

A sophisticated, twist on the classic Waldorf salad from 1896, here with roasted grapes in addition to the raw apples. This is a creative recipe from Hetty McKinnon’s cookbook Family, the first book of hers I added to my collection. It was my first time roasting grapes with fresh thyme, which blew me away. It also has other grown up ingredients like burrata, candied pecans, and kale or arugula. I prefer the arugula version more than the kale, but both are good options. It’s a salad I often think about because of it’s creativity and complexity of flavor. It’s also a fresh option for the Thanksgiving table.

hetty mckinnon’s adult waldorf salad with roasted grapes

250 g red seedless grapes

extra-virgin olive oil

2 tablespoons white balsamic vinegar

2 thyme sprigs, leaves picked

about 2 cups arugula or kale (if using kale, remove stems and tear leaves)

1/2 cup Greek yogurt or vegan yogurt

juice of 1/2 lemon

1 large pink apple, cored and thinly sliced

1 celery stalk, finely chopped

1 burrata or mozarella ball (about 8 oz), torn into large chunks

salt and black pepper to taste

for the candied pecans

1 large egg white, beaten

1 tablespoon maple syrup

1/4 teaspoon ground cinnamon

1/2 teaspoon salt, plus extra for sprinkling

1 cup (125 g) pecans


Preheat the oven to 375F.

Place the grapes on a baking sheet, then drizzle over some olive oil and white balsamic, season with salt, and sprinkle over the thyme leaves. Toss to coat the grapes. Roast for 10 minutes, until the grapes are starting to burst. Remove from the oven and set aside.

If using kale, drizzle it with olive oil and sprinkle with sea salt to massage. Let sit about 10 minutes.

Reduce the oven temperature to 300F. Line a baking sheet with parchment paper.

To make the candied pecans, combine the egg white, maple syrup, cinnamon, and sea salt in a medium bowl. Add the pecans and toss to coat well. Lay the pecans out on the prepared baking sheet in a single layer and bake in the oven for 40 minutes, turning every 15 minutes, until the nuts are golden. Remove from the oven and sprinkle with sea salt.

Combine the yogurt and lemon juice. Place the arugula or kale, apple, and celery in a large bowl and add the yogurt mixture, along with a generous drizzle of olive oil and a pinch of sea salt. Toss everything together.

To serve, arrange the kale and apple mixture on a serving platter, top with the roasted grapes and all of their pan juices, dot with the burrata or mozzarella, and scatter over the candied pecans. Finish with a final drizzle of olive oil and another pinch of sea salt and black pepper.

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