Waldorf Recipe

Toast and caramelize walnuts

In a small skillet over medium heat, melt 1 tablespoon butter (or warm 1 tablespoon olive oil). Add 1 cup walnut halves and toast, stirring frequently, for 2 minutes until they become fragrant.

Stir in 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon maple syrup (optional), 1/4 teaspoon smoked paprika or cayenne (optional), and 1/4 teaspoon fine sea salt. Continue to cook, stirring constantly, 1–2 minutes until the sugar melts and coats the nuts and the walnuts are glossy and lightly caramelized. Remove from heat and spread on parchment to cool completely. Break any large clusters once cooled.

Mix dressing

In a medium bowl whisk together 1/2 cup plain Greek yogurt, 1 teaspoon mayonnaise (optional), 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper until smooth and slightly glossy.

Taste and adjust seasoning: add more honey if you want sweeter, more lemon juice for brightness, or a pinch more salt. Chill briefly while you assemble the salad if desired.

Prepare fruit and celery

If not already halved, halve the red and green grapes. Core and dice the apple into 1/2-inch pieces and immediately toss with 1 tablespoon fresh lemon juice to prevent browning. Thinly slice 2 cups of celery on a diagonal for texture.

In a large mixing bowl combine the halved grapes, diced apples (tossed with lemon), 2 cups sliced celery, and 3 quarters of pomegranate arils (reserve remaining arils for garnish). Gently fold to combine so fruit and celery are evenly distributed.

Crumble 4 ounces goat cheese over the mixture and gently fold once or twice — leave some pockets of cheese rather than fully homogenizing so you get creamy bites.

Dress and serve

Add the lemon yogurt dressing to the bowl with the salad base. Start by adding about three-quarters of the dressing and gently toss with a spatula until components are evenly coated. Add more dressing to taste; Waldorf should be lightly dressed so fruit remains bright.

Transfer to a serving bowl or plates. Scatter the spiced walnuts over the top along with the remaining pomegranate arils. Garnish with chopped parsley or microgreens if using.

Serve immediately or chill for up to 1 hour. If storing leftovers, keep dressing separate and add just before serving to maintain crunch of the walnuts and texture of the fruit.