Waldorf Salad with Maple Nut Pumpkin Seed Brittle Recipe

Introduction

Waldorf Salad is a classic, refreshing dish combining crisp apples, crunchy celery, and juicy grapes with a creamy, tangy dressing. This version adds a delightful walnut pumpkin seed brittle for extra texture and flavor.

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

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

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

1. Step 1: Preheat oven to 275˚F. In a mixing bowl, combine walnuts and pumpkin seeds.
2. Step 2: In a separate bowl, whisk together maple syrup, olive oil, salt, and black pepper. Pour this mixture over the nuts and seeds, tossing well to coat evenly.
3. Step 3: Spread the coated nuts and seeds on a 9″x13″ parchment-lined baking sheet. Bake on the lowest oven rack for about 35 minutes, rotating the sheet halfway through. Remove and let cool completely, then break into bite-sized pieces.
4. Step 4: In a small bowl, whisk together olive oil, yogurt, apple cider vinegar, fresh thyme, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
5. Step 5: Prepare salad ingredients by chopping romaine lettuce, halving grapes, slicing celery, and dicing the apple into about 1/2″ cubes.
6. Step 6: In a large bowl, combine lettuce, grapes, celery, apple, dried cranberries, and pomegranate arils. Pour the dressing over and toss gently to combine.
7. Step 7: Sprinkle the cooled walnut pumpkin seed brittle over the salad just before serving for a crunchy finish.

Tips & Variations

• Use a tart apple like Granny Smith for a nice balance against the sweetness of the dressing.
• Substitute walnuts with pecans or almonds if preferred or to vary the nutty flavor.
• For a vegan option, use a plant-based yogurt and ensure your maple syrup and mustard are vegan-friendly.
• Add a squeeze of lemon juice to the diced apples to prevent browning and add brightness.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Keep the walnut pumpkin seed brittle in an airtight container at room temperature to maintain its crunch. When reheating, serve the salad chilled and add brittle just before serving to retain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the walnut pumpkin seed brittle ahead of time?

Yes, the brittle can be baked and stored for several days in an airtight container, making it easy to prepare in advance.

What can I use if I don’t have pomegranate arils?

You can substitute pomegranate arils with additional dried cranberries or fresh red currants for a similar burst of tartness and color.

Waldorf Salad with Maple Nut Pumpkin Seed Brittle Recipe

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A refreshing and crunchy Waldorf Salad featuring crisp romaine lettuce, sweet grapes, celery, apple, dried cranberries, and pomegranate arils, tossed in a tangy yogurt-based dressing and topped with homemade walnut pumpkin seed brittle for a delightful nutty crunch.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 inch 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 teaspoons 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

1. Preheat Oven: Set your oven to 275˚F (135˚C) to prepare for baking the brittle.
2. Prepare Nut Mixture: In a mixing bowl, combine the raw walnut pieces and pumpkin seeds. In a separate small bowl, whisk together maple syrup, extra virgin olive oil, salt, and ground black pepper. Pour this syrup mixture over the nuts and seeds and toss thoroughly to ensure even coating.
3. Bake the Brittle: Spread the coated nut mixture evenly on a 9″x13″ baking sheet lined with parchment paper. Place the sheet on the lowest rack of the oven and bake for approximately 35 minutes, rotating the sheet halfway through to promote even baking. Remove from the oven and allow the brittle to cool completely. Once cooled, break it into bite-sized pieces.
4. Make the Dressing: In a small bowl, whisk together the olive oil, plain yogurt, apple cider vinegar, chopped fresh thyme, dijon mustard, maple syrup, salt, and ground black pepper until smooth and well combined.
5. Prepare Salad Ingredients: Thinly slice the celery, halve the seedless grapes, and dice the apple into roughly ½-inch cubes. Chop the romaine lettuce if not already done.
6. Assemble the Salad: In a large mixing bowl, combine the chopped romaine lettuce, grapes, celery, diced apple, dried cranberries, and pomegranate arils. Pour the prepared dressing over the salad and toss gently to combine all ingredients evenly.
7. Add Brittle Topping: Sprinkle the cooled walnut pumpkin seed brittle pieces over the salad just before serving for a delicious crunchy contrast.

Notes

• The apple can be any variety you prefer, such as Granny Smith for tartness or Fuji for sweetness.
• The walnut pumpkin seed brittle can be stored in an airtight container for up to one week.
• For a vegan version, use plant-based yogurt in the dressing.
• If you prefer a less sweet dressing, reduce the maple syrup to 1 teaspoon.
• Make sure to cool the brittle completely before breaking it up to avoid sticky clumps.

Keywords: Waldorf Salad, walnut brittle, pumpkin seed brittle, healthy salad, romaine lettuce salad, yogurt dressing, autumn salad