Go Back

Modern Waldorf Salad

Print Recipe
Prep Time 35 minutes
Cook Time 10 minutes
Course Salad
Servings 6

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.*