Beauchamp Orchard Salad – AKA Waldorf Salad
A popular Thanksgiving and Christmas salad, Beauchamp Orchard Salad – also known as Waldorf Salad, is easy, impressive, and full of fun fall and festive flavors. Put this pretty dish on the table, and everyone will want seconds!
There’s a knack for entertaining so that you’re not stuck in the kitchen when you have company. That’s where dishes like this amazing fruit-filled salad really save the day. Most of it can be made ahead of time, so all you need to do is put the finishing touches on it and serve.
What’s a Beauchamp Orchard Salad?
Edouard Beauchamp was the Waldorf Hotel’s first executive chef more than 130 years ago, and he, along with Oscar Tschirky, the hotel’s first maitre d’hotel, are credited with creating the now-famous Waldorf Salad.
Beauchamp Orchard Salad – AKA Waldorf Salad
Beauchamp Orchard Salad is, in fact, a Waldorf salad. But the story of its creation is so fun and interesting that I call this salad a Beauchamp Orchard Salad instead. It’s always a conversation starter!
My tasty twist on a classic Waldorf salad recipe includes lettuce and cabbage, along with apples or pear, blue cheese, and a sweet and tangy dressing that ties it all together. Don’t forget to top your salad with these amazing sweet and spicy pecans!
Why I love this recipe
- It’s delicious and so pretty!
- The combination of flavors is unique and delightful!
- I can get the salad ready and just dress it before serving.
- It’s the perfect holiday salad!
Gather these ingredients
- Romaine lettuce
- Napa cabbage
- Apple – Gala or honeycrisp are my favorite in this salad.
- Blue cheese crumbles
- Walnut oil
- Rice wine vinegar
- Shallots – Finely minced.
- Lemon juice – From a fresh lemon.
- Maple syrup – Use real maple syrup.
- Sweet and spicy pecans
Napa cabbage vs. regular cabbage
What is napa cabbage, and what’s the difference between it and regular cabbage? A lot, actually. Cabbage, the big round green ball of cabbage that’s finely shredded into coleslaw, won’t work in this recipe. It is too waxy, fibrous, and tough to eat. Napa cabbage, however, is quite the opposite. Also called Chinese cabbage, this lettuce looks more like a large head of lettuce, and the cabbage is tender and soft and perfect in this salad.
How to make Beauchamp Orchard Salad
- Cut or tear the romaine lettuce into bite-sized pieces and coarsely chop the napa cabbage.
- Toss the lettuce, cabbage, sliced apple, and blue cheese crumbles in a large bowl.
- Whisk together the walnut oil, vinegar, shallots, lemon juice, and maple syrup until emulsified.
- Pour over the salad before serving, and toss to combine.
- Top with Sweet and Spicy Pecans.
Tips & substitutions
- Pear is also delicious in this Beauchamp Orchard Salad recipe. Use it instead of the apple, or go with half apple, half pear!
- Walnut oil is rich in omega-3 fatty acids and has a sweet, nutty flavor. However, mild-tasting olive oil will also work in this recipe.
- Shallots look like small onions and have a mild flavor. If you can’t find shallots, sweet onion could be substituted.
- You can prep the lettuce and cabbage several hours ahead of time and keep them in the fridge.
- Mix the dressing a few hours ahead of time, too. I like to mix dressings in a jar with a tightly fitting lid, so I can just shake the jar to mix this Waldorf salad dressing.
Serving suggestions
I’ve been known to just have a bowlful of this salad for a light lunch or dinner, but it is a stunning appetizer or first course to hearty stews, stuffed peppers, or roasted pork. I also love this easy Waldorf salad with sandwiches and, of course, a delicious bowl of soup.
Storage
Once tossed with the dressing, this salad won’t keep for long. Keep leftovers in an airtight container in the fridge and eat them as soon as possible. Or, keep the greens separate from the dressing and store them in the fridge. The greens will keep for a day or two, and the dressing for 3-4 days.
Check out these awesome salad recipes while you’re here
Get the Recipe:
Beauchamp Orchard Salad - AKA Waldorf Salad
Ingredients
- 2 large heads Romaine lettuce, cut into bite-sized pieces
- 1 cup of coarsely chopped Napa cabbage
- 1 apple, Gala or Honeycrisp or pear, cut into bite-sized pieces
- 1 8-oz. tub of crumbled blue cheese
- ½ cup walnut oil
- ¼ cup rice wine vinegar
- 2 Tbsp. minced shallots
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. real maple syrup
- Sweet and Spicy Pecans
Instructions
- Combine lettuce, cabbage, apple, and blue cheese in a large bowl.
- Whisk together walnut oil, vinegar; shallot, lemon juice, and maple syrup.
- Pour over salad and toss to combine. Top with pecans and serve.
Notes
The 2 recipes are taken from Where Women Cook! Celebrate! book. Read more, here.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Could I replace the blue cheese with goat cheese? Not a fan of blue cheese.
Yes you can!
Does anyone have a recommendation to replace the sweet & spicy pecans? They look delicious but I won’t have time to make them.
I buy them at Trader Joe’s Vicki! :)
Do you think sesame oil would work as a replacement for the walnut oil in this dressing?
Rebecca, I have not tried that so I’m not quite sure. If you try it, let me know!