Red Waldorf Salad

Red Waldorf Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
  • 4 small red beets, trimmed
  • 1/4 cup whole-berry cranberry sauce
  • 1 tablespoon red wine vinegar
  • Salt and pepper
  • 1 gala apple, chopped
  • 1/2 cup red seedless grapes, halved
  • 2 small ribs celery
  • 1/2 small red onion, chopped
  • 1/4 cup walnut pieces, lightly toasted
  • 4 red-leaf lettuce leaves
  • 2 cups shredded rotisserie chicken


Preheat the oven to 400 degrees . Drizzle a little EVOO over the beets and wrap in foil. Ask your Grown-Up Helper (GH) to roast the beets until tender, 35 to 40 minutes. Let cool in the foil, then rub off the skins with a paper towel (they'll come off like magic!). Ask your GH to chop the beets.

In a large bowl, combine cranberry sauce and vinegar. Whisk in 1/4 cup EVOO and season the dressing with salt and pepper. Add the beets, apple, grapes, celery, red onion and walnuts. Toss the salad until everything is red!

Place 1 lettuce leaf in each of 4 bowls. Fill with beet salad and top with shredded chicken.