Servings: 6

Salad: subheading: Salad:
1 large head of romaine lettuce, chopped 1 large head of romaine lettuce, chopped
151 grams seedless red grapes, halved 151 grams seedless red grapes, halved
101 grams sliced celery 101 grams sliced celery
1 large apple, diced* 1 large apple, diced*
80 grams dried cranberries 80 grams dried cranberries
131 grams pomegranate arils 131 grams pomegranate arils
Walnut pumpkin seed brittle (recipe below) Walnut pumpkin seed brittle (recipe below)
 
Walnut Pumpkin Seed Brittle: subheading: Walnut Pumpkin Seed Brittle:
136 grams raw, unsalted walnut pieces 136 grams raw, unsalted walnut pieces
65 grams pumpkin seeds 65 grams pumpkin seeds
59 ml maple syrup 59 ml maple syrup
2 tsp extra virgin olive oil 2 tsp extra virgin olive oil
½ tsp salt ½ tsp salt
¼ tsp ground black pepper ¼ tsp ground black pepper
 
Dressing: subheading: Dressing:
79 ml olive oil 79 ml olive oil
82 grams plain yogurt (or vegan yogurt) 82 grams plain yogurt (or vegan yogurt)
2 tbsp apple cider vinegar 2 tbsp apple cider vinegar
1 tbsp finely chopped fresh thyme 1 tbsp finely chopped fresh thyme
1 tbsp dijon mustard 1 tbsp dijon mustard
1 tbsp maple syrup 1 tbsp maple syrup
1 ¼ tsp salt 1 ¼ tsp salt
½ tsp ground black pepper ½ tsp ground black pepper

Make the brittle: subheading: Make the brittle:
Preheat the oven to 275°F.
Add walnuts and pumpkin seeds to a mixing bowl. In a separate bowl, stir together maple syrup, olive oil, thyme, salt and pepper. Pour over nuts and toss well to coat. Spread out on a small parchment lined baking sheet.
Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking.
Remove from the oven and let cool completely. Once cooled, break apart into bite sized pieces.
Make the dressing: subheading: Make the dressing:
Whisk together all ingredients, taste and adjust salt and pepper if desired.
Salad assembly: subheading: Salad assembly:
Prep all salad ingredients, add to a large mixing bowl and toss. Add dressing just before serving and toss well. Top with cooled brittle.

SUBSTITUTIONS/ADD-INS:  SUBSTITUTIONS/ADD-INS:
For a more classic waldorf salad: omit the lettuce and pomegranate seeds and toss all of the other ingredients in the dressing.  For a more classic waldorf salad: omit the lettuce and pomegranate seeds and toss all of the other ingredients in the dressing.
Add in pickled red onion for tanginess.  Add in pickled red onion for tanginess.
Sub dried cranberries with raisins or dried tart cherries.  Sub dried cranberries with raisins or dried tart cherries.
Add in finely chopped broccoli.  Add in finely chopped broccoli.
For more plant-based protein, add in chickpeas.  For more plant-based protein, add in chickpeas.