Name: Waldorf Salad with Maple Nut Pumpkin Seed Brittle and Pomegranate Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large head of romaine lettuce, chopped; 1 cup seedless red grapes, halved; 1 cup sliced celery; 1 large apple, diced (about 1/2″ cubes); 1/2 cup dried cranberries; 3/4 cup pomegranate arils; 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 tablespoon maple syrup; 1 ¼ teaspoon salt; 1/2 teaspoon ground black pepper

Ingredients

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

For the walnut pumpkin seed brittle:

1 cup raw, unsalted walnut pieces

1/2 cup pumpkin seeds

1/4 cup maple syrup

2 teaspoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

For the 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 ¼ teaspoons salt

1/2 teaspoon ground black pepper

Instructions

Step 1: Preheat your oven to 275°F (135°C). In a mixing bowl, combine the walnuts and pumpkin seeds.

Step 2: In a separate small bowl, whisk together the maple syrup, 2 teaspoons olive oil, salt, and black pepper. Pour this mixture over the nuts and seeds, tossing well to coat evenly.

Step 3: Spread the coated nuts and seeds in a single layer on a parchment-lined 9″x13″ baking sheet. Bake on the lowest oven rack for about 35 minutes, stirring or rotating the baking sheet halfway through. Remove and allow to cool completely, then break into bite-sized pieces.

Step 4: While the brittle cools, prepare the dressing by whisking together olive oil, yogurt, apple cider vinegar, thyme, Dijon mustard, maple syrup, salt, and pepper in a small bowl until smooth.

Step 5: Prepare the salad ingredients by chopping the romaine lettuce, halving the grapes, slicing celery, and dicing the apple into roughly 1/2″ cubes.

Step 6: In a large mixing bowl, combine the lettuce, grapes, celery, apple, dried cranberries, and pomegranate arils. Pour the dressing over the salad and toss gently to coat everything evenly.

Step 7: Sprinkle the cooled walnut pumpkin seed brittle over the top just before serving for a delightful crunch.

Tips & Variations

Use crisp apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.

Swap out pomegranate arils for chopped fresh pears or oranges for seasonal variation.

For a vegan dressing, replace plain yogurt with coconut or almond-based yogurt.

Toast the walnuts and pumpkin seeds lightly before coating to boost their nuttiness.

Storage

Store the salad and brittle separately in airtight containers in the refrigerator. The brittle will keep well for up to one week. Toss brittle into the salad just before serving to maintain its crunch. Leftover salad is best eaten within 1-2 days, but note the dressing may cause the lettuce to soften over time.

FAQs

Can I prepare the brittle ahead of time?

Yes, the walnut pumpkin seed brittle can be made up to a week ahead and stored in an airtight container at room temperature or in the refrigerator.

What if I don’t have pomegranate arils?

You can substitute pomegranate arils with extra dried cranberries, chopped fresh pears, or seeds from a fresh orange to add a similar burst of color and flavor.