Waldorf Salad with Maple Nut Pumpkin Seed Brittle and Pomegranate Recipe
A refreshing and crunchy Waldorf Salad featuring romaine lettuce, crisp apples, celery, juicy grapes, dried cranberries, and pomegranate arils, all tossed in a tangy yogurt-based dressing and topped with a homemade walnut pumpkin seed brittle for added texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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
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 ¼ teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the Oven: Set your oven to 275˚F (135˚C) to prepare for baking the brittle.
- Prepare the Nut and Seed Mixture: In a mixing bowl, combine the raw walnuts and pumpkin seeds. In a separate bowl, whisk together the maple syrup, extra virgin olive oil, salt, and ground black pepper. Pour this mixture over the nuts and seeds and toss thoroughly to ensure even coating.
- Bake the Brittle: Spread the coated nuts and seeds on a 9″x13″ parchment-lined baking sheet in an even layer. Place the sheet on the lowest oven rack and bake for about 35 minutes, rotating halfway through for even baking. Remove from the oven and allow to cool completely, then break into bite-sized pieces.
- Make the Dressing: In a small bowl, combine olive oil, plain or vegan yogurt, apple cider vinegar, chopped fresh thyme, dijon mustard, maple syrup, salt, and black pepper. Whisk well until the dressing is smooth and well blended.
- Prepare the Salad: Thinly slice the celery, halve the seedless red grapes, and dice the apple into roughly 1/2″ cubes. In a large mixing bowl, combine the chopped romaine lettuce, sliced celery, halved grapes, diced apple, dried cranberries, and pomegranate arils.
- Toss with Dressing and Add Brittle: Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Finally, top the salad with the cooled walnut pumpkin seed brittle pieces for added crunch and flavor.
Notes
- You can substitute plain yogurt with vegan yogurt to maintain a dairy-free option.
- The apple choice can be any crisp variety such as Granny Smith or Honeycrisp for best texture.
- Store leftover brittle in an airtight container at room temperature for up to one week.
- This salad is best served fresh to maintain the crispness of the ingredients and brittle.
- To speed up prep, you can prepare the brittle in advance.
Keywords: Waldorf Salad, walnut brittle, pumpkin seeds, healthy salad, yogurt dressing, autumn salad
