Waldorf Salad

Ingredients:

Roasted Walnuts:

• 1 cup raw walnuts
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon black pepper

Dressing:

• 1/3 cup Greek yogurt (or vegan yogurt)
• 1 tablespoon olive oil (or use mayo)
• 2 teaspoons honey (or substitute maple or agave)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon coriander
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, minced
• 1 teaspoon green onion, minced (optional)

Salad:

• 1 cup celery, sliced 1/4 inch thick
• 1 cup grapes, sliced in half
• 1 cup apples (tart crisp varieties), cubed or sliced in small strips

Optional additions: greens, chickpeas, chicken breast, dried cherries, raisins or dried cranberries, dates, or pomegranate seeds

Instructions:

1. Roast walnuts: Preheat oven to 325°F. Toss walnuts with maple syrup, salt, and pepper. Spread on a tray lined with parchment paper. Bake for 10 minutes, stirring halfway through. Bake a little longer if needed until caramelized and golden.
2. Make dressing: In a large bowl, whisk together Greek yogurt, olive oil, honey, lemon juice, lemon zest, coriander, salt, pepper, parsley, and green onion.
3. Combine salad: Add celery, grapes, and apples to the bowl with the dressing and toss well to combine. Top with walnuts and serve as is or over a bed of greens.

Notes:

• Optional greens include baby kale, endive, arugula, romaine lettuce leaves, microgreens, or sprouts.
• Leftovers can be stored in an airtight container in the fridge for a couple of days, but the textures and flavors are best served immediately.

Enjoy your delicious Roasted Walnut Salad!