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.
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.
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
- 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
- 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.
The 2 recipes are taken from Where Women Cook! Celebrate! book. Read more, here.
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!
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It is a lesson every wife learns… When help is offered allow it to happen. I am a very tall woman and have to order my pants from specialty shops. My husband lovingly decided to assist with the laundry one weekend and dried a brand new pair of work pants… yes they were about 3″ too short… yes they cost a ton of $$$’s… but YES he was only trying to help. That was the weekend I learned this valuable lesson. He did learn though that he should never dry any of my pants.
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Pingback: Holiday Entertaining Giveaway with KitchenAid, Harry & David, and More! | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening
Loved this post! Just found you on Pinterest. Looking forward to making this, but really appreciate your advice. I would have totally thought about redoing the apples and you are so wise.
Looking forward to reading more of your lovely blog!
I keep my mouth shut! It took years to learn this one, but it’s the best tip of all – nothing ruins a dinner quicker than words taken the wrong way. Wonderful tips for marriage and entertaining and I love the salad, too :)
This salad was amazing. My daughter saw it and sent it to me. The pecans were to-die-for. Made one w/pears; made one w/apples – both were wonderful. Will definitely made this salad again – soon!
Thank you for the beautiful recipe ….. and great advice. Your words were close to my heart as I read them and I will practice being quiet!
Wow Sandy, the wisdom you show in the couple of suggestions you give is incredible – I love what you said about keeping your mouth shut… I think that could come off as harsh to some people, but it makes an amazing in life overall, especially relationships – awesome of you, kudos dear!
Your salad looks delicious, as a guest I would not have known a thing!
Great post Sandy! I don’t think I’ve ever really had a problem with being critical probably because I’ve never really been a perfectionist. The only time I might say something is if I know it might affect the taste adversely but that has rarely been the case.
I have learned (gratefully from you) to never apologize to guests. I’ve made plenty of mistakes and had my share of YIKES moments, but have come to realize it doesn’t mean a thing. Being together at the table and enjoying your guests, making them feel welcome in your home, is my number one priority.
Such a great post…people are more than likely not going to remember what you served but how the experience was while you are there! Blessings!!
Wow, I am having a goose bumps: did you write it from looking at me?! :) Over the last few years I’ve been going through this transformation, and what an amazing results: my holidays or just everyday dinners became more joyful instead of stressful. You are so right: keeping my mouth shut and appreciating all help in my kitchen made celebrations fun. :)
Oh my gosh your timing for a posting like this is so on point with us. This past week end our boys were home for the holiday with thier wives. So on Saturday we hosted a soup and bread open house for their friends to drop by and say hi, and visit, and eat. When it was time for the food to be served, we had put the rolls in the oven, set the timer….. but forgot to turn the oven on…..ooopss!!! I of course announced that when the timer went off we would start eating….. So as the hungry crowd gathered in the kitchen, it was being served buffet style, the timer went off and my wife opened the oven door to find the rolls not cooked and the oven not heated……. I just called out ooopss, false alarm we will need a few more minutes, we all laughed, and those who did not eat yeast rolls went ahead and started to eat. In the past we would have thought we had ruined the entire evening. Instead we all laughed, and in fact a few of our kids friends said we are so glad this happened because when ever we are here at your home, you two always have a beautiful table and great food!! I told them all if only they knew of the mishaps that have happened, that do happen; it is all in how we react to them.
Blessings to all
Curtis & Sherrie.
Love this story, thats so me. I am trying to be less critical. I think we just speak how we feel without considering how it will sound to the person who has tried to help. I can tell that my husband can do one small thing, and boy lets bring on the ticker tape parade everyone!!!! Im always ready with the thunderstorm. LOL thanks for reminding me to be grateful. glenda
Oh girl, I’m totally that person! What you said about apologizing for mistakes bringing attention to the mistake though? Never thought of it that way before, but it’s so true. I doubt anyone would even notice if I didn’t bring attention to it!
I want to dive headfirst into that salad – I’m OBSESSED with huge salads filled with fruit!
Oh my goodness, I hear myself in this post. I would say something like “You peeled the apples?” I have been really trying lately to be more cautious of those things, they really don’t matter and I’m sure the salad was amazing!
My first thought when reading this post is that I would have re-sliced the apples if my husband had peeled them. Now, after thinking about your reflections on the moment, I think your “keeping your mouth shut” was perfect, Sandy! I will try very hard to keep my mouth shut in the future when helpers are in the kitchen! You are right- nothing is perfect, and pointing out flaws makes everyone feel bad, which is not how you want to feel when you are entertaining!
The salad looks so delicious, and perfect for holiday entertaining!