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Waldorf Salad

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A fresh and crunchy salad combining crisp vegetables, sweet fruits, and toasted nuts, dressed in a tangy yogurt vinaigrette.

Ingredients

Salad Base

  • 1 large head 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

Nut 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
  • 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 ¼ teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions 

  • Preheat oven to 275°F (135°C).
  • Toss walnuts and pumpkin seeds with maple syrup, olive oil, salt, and pepper. Bake on parchment for 35 minutes, then cool and break into pieces.
  • Whisk together olive oil, yogurt, vinegar, thyme, mustard, maple syrup, salt, and pepper for dressing.
  • Slice celery, halve grapes, cube apples, and combine with dressing. Top with brittle pieces before serving.

Notes

Toast the brittle for extra crunch and flavor.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Fruits, Nuts, Vegetables