Modern Waldorf Salad
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Salad
Ingredients
Scale
- 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:**
- â…“ cup olive oil
- â…“ 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 275ËšF.
- 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.*
