Waldorf Salad with Modern Twist
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
Brittle
- 1 cup raw, unsalted walnut pieces
- 1/2 cup pumpkin seeds
- 1/4 cup maple syrup
- 2 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Dressing
- 1/3 cup olive oil
- 1/3 cup plain yogurt (or vegan yogurt)
- 2 tbsp apple cider vinegar
- 1 tbsp finely chopped fresh thyme
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
Preparation
Preheat oven to 275°F.
Stir together all brittle ingredients and spread them out on a small parchment paper-lined baking sheet. Bake for 35 minutes, rotating the sheet halfway through baking.
Remove the brittle from the oven and let it cool completely before breaking into bite-sized pieces.
While the brittle is baking, whisk together dressing ingredients and prepare salad ingredients.
Toss together all salad ingredients and enjoy!
