• 2 large crisp apples, chopped into bite-size pieces
  • 4 Belgian endive, cored and roughly chopped
  • 1 chopped scallion
  • 1/2 cup dried cherries
  • 1/2 cup pomegranate arils
  • 1/2 cup toasted chopped pecans
  • 1/4 cup light mayonnaise
  • 2 Tbsp. freshly squeezed lemon juice
  • 2 Tbsp. lemon zest
  • 1 tsp. honey
  • 1 Tbsp. fresh thyme leaves
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • Lettuce or cabbage leaves to serve
  • 1/3 cup crystallized chopped ginger


Place the apple, endive, scallion, cherries, pomegranate arils and pecans in a large bowl. Toss to combine all ingredients.

In a separate small bowl whisk the mayonnaise, lemon juice, lemon zest, honey, thyme, salt and pepper.

Pour dressing over the salad and toss. Serve the Waldorf salad in lettuce leaves and garnish with crystallized ginger.