Begin by washing and thoroughly drying your arugula or mixed greens. Lay them into a large mixing bowl—this will be the foundation of your New American Waldorf Salad. Slice the apple, pear, and celery thinly for easy blending with the greens. Halve the grapes and set aside.

Step 2: Cook the Bacon

In a skillet over medium heat, cook your bacon until it’s crispy and golden brown. Drain on paper towels to remove excess grease and then crumble into small, bite-sized pieces. Bacon adds a savory, salty crunch that beautifully balances the sweetness of the fruits.

Step 3: Toast the Nuts

Add the walnuts (or pecans) to a dry pan over medium heat. Stir frequently to prevent burning and toast until they are golden and fragrant. Toasted nuts enhance the New American Waldorf Salad by adding depth, texture, and a rich nuttiness.

Step 4: Whip Up the Honey-Mustard Dressing

In a separate bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, olive oil, and a dash of salt and pepper. The result? A creamy, sweet, and tangy dressing that pairs perfectly with the salad’s fruity and savory components.

Step 5: Assemble the Salad

To the bowl of greens, add sliced apple, pear, grapes, celery, toasted nuts, bacon, and crumbled blue cheese if you’re using it. This mix of ingredients makes every bite of the New American Waldorf Salad a delightful blend of textures and flavors.

Step 6: Toss and Dress

Drizzle your homemade honey-mustard dressing over the salad. Gently toss to ensure everything is evenly coated. Be careful not to overmix—you want to maintain the integrity of each ingredient.

Step 7: Serve Fresh

Serve immediately while everything is crisp and fresh. The New American Waldorf Salad is best enjoyed fresh but can be made slightly ahead of time if the dressing is kept separate until serving.