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Waldorf Salad with Maple Nut Pumpkin Seed Brittle Recipe

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★★★★★

5 from 94 reviews

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.

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 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

Find it online: https://yumwithmia.com/waldorf-salad-with-maple-nut-pumpkin-seed-brittle-recipe/