Introducing our Family’s Festive Waldorf Salad! A classic holiday favorite with a modern twist that’s easy to make and sure to delight.
For the salad, we’ve swapped the traditional base for crisp romaine lettuce and added a delightful crunch with walnut pumpkin seed brittle. The dressing is a lighter, yogurt-based blend, complemented by the tangy burst of pomegranate and dried cranberries.
We’ve taken the classic Waldorf ingredients and given them a healthy, vegan update—perfect for Thanksgiving, Christmas, or any holiday gathering! Your family will love this contemporary twist on a timeless dish.
Here’s a simple and enjoyable recipe to add to your menu this year.
Modern Waldorf Salad
Ingredients
- 1 large head of romaine lettuce chopped
- 1 cup seedless red grapes halved
- 1 cup sliced celery
- 1 large honeycrisp or granny smith apple diced
- ½ cup dried cranberries
- ¾ cup pomegranate arils
- Walnut pumpkin seed brittle see recipe below
**Walnut Pumpkin Seed Brittle:**
- 1 cup raw unsalted walnut pieces
- ½ cup pumpkin seeds
- ¼ cup maple syrup
- 2 tsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
**Dressing:**
- ⅓ cup olive oil
- ⅓ cup plain yogurt or vegan yogurt
- 2 tbsp apple cider vinegar
- 1 tbsp finely chopped fresh thyme
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 ¼ tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 275˚F.
- In a mixing bowl, combine walnuts and pumpkin seeds. In a separate bowl, mix maple syrup, olive oil, salt, and pepper. Pour over nuts and toss well. Spread on a parchment-lined baking sheet and bake on the lowest oven rack for about 35 minutes, rotating halfway. Once cooled, break into bite-sized pieces.
- While the brittle cools, whisk together dressing ingredients and prepare salad ingredients.
- Toss together all salad ingredients. Add dressing just before serving and toss well to coat. Top with brittle.
Notes
*We recommend using a sweet, tart apple like honeycrisp or granny smith.*