Waldorf Salad
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
- 1 largehead of romaine lettuce, chopped
- 1 cupseedless red grapes, halved
- 1 cupsliced celery
- 1 largeapple, diced
- ½ cupdried cranberries
- ¾ cuppomegranate arils
- walnut pumpkin seed brittle (recipe below)
- 1 cupraw, unsalted walnut pieces
- ½ cuppumpkin seeds
- ¼ cupmaple syrup
- 2 teaspoonextra virgin olive oil
- ½ teaspoonsalt
- ¼ teaspoonground black pepper
- ⅓ cupolive oil
- ⅓ cupplain yogurt (or vegan yogurt)
- 2 tablespoonsapple cider vinegar
- 1 tablespoonfinely chopped fresh thyme
- 1 tablespoondijon mustard
- 1 tablespoonmaple syrup
- 1 ¼ teaspoonsalt
- ½ teaspoonground black pepper
Directions
- 1
Preheat oven to 275˚F.
- 2
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.
- 3
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.
- 4
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.