Winter Crunch Salad with Maple Nut Brittle

A crisp winter salad layered with kale, arugula, fresh fruit, aged cheddar, and a creamy herbed maple dressing, finished with an irresistible maple nut brittle for crunch.

Course Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings Servings

Calories 519kcal

Ingredients

SALAD

2 cups black kale chopped
2 cups arugula
2 stalks celery thinly chopped
2 apples thinly sliced
½ cup red grapes halved
⅓ cup pomegranate seeds
⅓ cup dried cranberries
½ cup aged cheddar cubed

DRESSING

¼ cup lite mayo
¼ cup plain Greek yogurt
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon thyme chopped
1 tablespoon rosemary chopped
1 clove garlic grated
⅓ cup olive oil
salt and pepper to taste

MAPLE NUT BRITTLE

1 cup walnuts
1 cup pumpkin seeds
½ cup maple syrup
pinch salt

Instructions

In a large bowl, combine 1 cup black kale, 1 cup arugula, 2 chopped celery stalks, 2 thinly sliced apples, 1 cup halved red grapes, ⅓ cup pomegranate seeds, ¼ cup dried cranberries, and ½ cup cubed aged cheddar. Toss gently to mix.
In a separate bowl, whisk together ¼ cup lite mayo, ¼ cup plain Greek yogurt, 1 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, 1 grated garlic clove, ⅓ cup olive oil, and a pinch of salt and pepper until smooth. Pour the dressing over the salad and toss until evenly coated.
To make the nut brittle, line a baking sheet with parchment paper. In a small saucepan over medium heat, combine 1 cup walnuts, 1 cup pumpkin seeds, ½ cup maple syrup, and a pinch of salt. Stir constantly until the mixture bubbles and thickens slightly, about 5–7 minutes. Spread evenly on the prepared baking sheet and let cool completely, then break into pieces.
Just before serving, sprinkle the maple nut brittle over the dressed salad for a crunchy, sweet finish. Serve immediately and enjoy!

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