Waldorf Salad with Macadamia Blue Cheese

Waldorf salad in a white bowl

A ‘deeper dive’ into making raw nut cheeses and the actual macadamia blue cheese recipe can be found here.

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5 from 2 votes

Waldorf Salad with Macadamia Blue Cheese

This awesome Waldorf Salad is very delicious and nutritious too. Its easy to make and perfect for any meal.
Servings2 as a main course, 4 as a starter

Nutrition (For one serving)

Calories: 963kcalCarbohydrates: 52gProtein: 18gFat: 83gSaturated Fat: 10gSodium: 663mgPotassium: 1622mgFiber: 15gSugar: 28gVitamin A: 29347IUVitamin C: 48mgCalcium: 237mgIron: 7mg



  • 1 head romaine lettuce or other favorite lettuce, large
  • 1 cup watercress
  • 1 cup grapes mixed seedless, cut in half
  • 1 apple diced
  • 2 sticks celery finely diced
  • 1 cup walnuts roughly broken up
  • 1/2 cup parsley fresh flat-leaf


  • 1/2 tsp mustard powder
  • 2 tbsp apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/4 cup cashews soaked for 20 minutes or 1/4 cup almond butter
  • 1/2 tsp salt Himalayan
  • 1/4 tsp black pepper


  • Tear the lettuce and watercress by hand and transfer to a bowl with the grapes and celery.
  • Chop the tough stalks off the parsley and then finely chop the leaves, adding them to your bowl.
  • Put all the dressing ingredients, along with the parsley stalks, into a blender and blend until smooth.
  • Put enough dressing into the bowl so that all the leaves are lightly covered. Toss, add the walnuts and toss the salad lightly again.
  • Transfer to your serving plates and then finish with a little of the macadamia blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt. This looks great sprinkled over the top.
  • Optional: A few good chunks of macadamia cheese.


As an optional step with the walnuts, you can soak them for 20 minutes. Then drain and rinse, followed by a toss in 1 teaspoon garlic powder, 1 tablespoon onion powder and 1/2 teaspoon fine Himalayan salt. Then dehydrate at 115 degrees F for 12 hours. When they are completely dried, roughly break them up by hand.
Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

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April 12th, 2012

25 thoughts on “Waldorf Salad with Macadamia Blue Cheese”

  1. This is the first raw dressing I’ve made that I wasn’t super in love with. It was a bit better mixed in with the salad, but straight out of the vitamix it was a bit tart in a bad way, maybe too much apple cider? Surprising, I’m usually very into cider vinegar and strong tastes in general. Who knows, maybe I’m just getting sick and my taste buds are off

  2. hi Russell, made the Ceaser salad, wow it was wonderful! I did add some small tomatoes and diced cucumber. everyone loved it even hubby who doesn’t like lots of the raw dishes.

  3. I have just bought the nut cheese recipe book expecting it to have the blue cheese recipe in it but it does not. It doesn’t even have just a plan macadamia nut cheese in it.

  4. Thanks for the recipe Russell, just made this for dinner – didn’t have any grapes so used an avocado instead mmm mmm

  5. Russell,
    You had a special going for a while such that someone on a budget could name their own price for the DVD set. When will you offer that again?

    • Hi Deirdre, thanks for asking – it wasn’t a special offer so much as a trial, which I currently don’t have any plans on doing again right now.  I still do that on my eBooks though https://therawchef.com/rawfood-ebook.html

  6. I too have the recipe book on cheese and do not have the blue cheese recipe you spoke of; suggestion?

  7. Looks amazing Russell thanks! Where can I find the recipe for the mac nut blue cheese? I bought your cheese e-book, which I love..but I don’t recall that recipe on there…


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