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Holiday Waldorf Salad

A festive spin on the classic Waldorf — crisp cabbage, apple, grapes, and pomegranate arils tossed in a tangy thyme-Dijon dressing, finished with a crunchy homemade walnut-pumpkin seed brittle. That brittle alone is worth making extra.
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Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Servings: 6 people
Course: Salad
Cuisine: Healthy
Calories: 325
Ingredients Equipment Method

Ingredients
  

Salad
  • 1 large head cabbage shredded
  • 1 seedless red grapes halved
  • 1 sliced celery
  • 1 large apple sliced
  • ½ dried cranberries
  • ½ pomegranate arils
  • Walnut Pumpkin Seed Brittle (below)
Walnut Pumpkin Seed Brittle
  • ½ cup raw unsalted walnut pieces
  • ¼ cup pumpkin seeds
  • 2–3 tablespoons maple syrup
  • 1 teaspoon extra virgin olive oil
  • ½ tablespoon chopped fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
Dressing
  • ⅓ cup olive or walnut oil
  • ⅓ cup plain vegan yogurt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1¼ teaspoons salt
  • ½ teaspoon ground black pepper

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Baking sheet
  • Parchment paper
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat oven to 275°F. Toss walnuts and pumpkin seeds with maple syrup, olive oil, thyme, salt, and pepper. Spread and bake 15–20 minutes at low heat. Cool completely, then break into pieces.
  2. Whisk together dressing ingredients.
  3. Toss all salad ingredients together. Add dressing just before serving and toss well. Top with brittle.