Description
We took the ingredients of a classic Waldorf salad and gave them a more modern twist. In addition to the traditional ingredients like celery, grapes and apple, we add a delicious walnut brittle and a creamy, lighter yogurt-based dressing.
Ingredients
Salad:
- 1 large head of romaine lettuce, chopped
- 1 cup seedless red grapes, halved
- 1 cup sliced celery
- 1 large apple, diced*
- 1/2 cup dried cranberries
- 3/4 cup pomegranate arils
- Walnut pumpkin seed brittle (recipe below)
Walnut Pumpkin Seed Brittle:
- 1 cup raw, unsalted walnut pieces
- 1/2 cup pumpkin seeds
- 1/4 cup maple syrup
- 2 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Dressing:
- 1/3 cup olive oil
- 1/3 cup plain yogurt (or vegan yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 275˚F.
- Add walnuts and pumpkin seeds to a mixing bowl. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. Pour over nuts and toss well to coat. Spread out on a 9"x13" parchment-lined baking sheet. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. Once cooled, break apart into bite sized pieces.
- In a small mixing bowl, whisk together the olive oil, plain yogurt, apple cider vinegar, thyme, mustard, maple syrup, and the salt and pepper, to taste.
-
Prep all the salad ingredients: thinly slice your celery, halve your grapes, and cut your apples into roughly 1/2" cubes. Add to a large mixing bowl, pour dressing over the top, and toss to combine. Top with the cooled and broken-up brittle.
Notes
*We prefer a sweet, tart apple like honeycrisp or granny smith.
NOTE: Every oven is different, and sometimes this brittle can take a little longer to set in the oven. You'll know it's done when the edges are golden brown and it feels fairly dry to the touch on the top. If it's still very wet, it won't set well.
If you want to make this salad ahead of time, make the brittle and dressing up to several days in advance and store in separate containers. You can prep the other salad ingredients and toss them in a bowl without the dressing. Wait to add the dressing and brittle until just before serving.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 446
- Sugar: 36.3 g
- Sodium: 1013.9 mg
- Fat: 26.1 g
- Carbohydrates: 53.7 g
- Fiber: 8.7 g
- Protein: 7 g
