By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.
I was uber excited about the latest Recipe Redux contest because it features siggi’s–a yogurt I love so much I’m in the (volunteer) Culture Club devoted to promoting it at all possible opportunities. siggi’s is made from SUPER simple ingredients, with hardly any added sugar, especially in comparison to some other yogurts with similar protein profiles. [I’ve also never met anyone who wasn’t a convert after trying it…]
The story goes that siggi’s came to be when it’s founder, Siggi Hilmarsson, moved to the U.S. and was nostalgic for the yogurt of his youth. I’m not sure about y’all, but this time of year is brimming with nostalgia, making it only appropriate that this Healthy Holiday Recipe Redux challenge also have a hint of nostalgia…with a healthy, simple (siggi’s style) twist!
Although, to be fair, we never ate Waldorf Salad in my family.
Not at the holidays…or any time.
But I hear it could be brimming with nostalgia for some people.
hear read on the internet.)
Me? I just love roasted fall fruit and siggi’s Pumpkin & Spice yogurt, as well as EASY recipes that are generally crowd-pleasing. (Brother Smart would NEVER eat traditional Waldorf Salad because of the mayonnaise…THIS however…)
Adding pairs to the traditional apple addition adds just a touch of something special, and roasting grapes brings out a sweetness that you’ve got to try to believe. And trust me on the savory herbs…the subtlety of flavor burst combination is incredible.
Plus, roasting grapes practically gets you to raisins,* so you can add the much more seasonal dried cranberries instead.
If you’ve only got walnuts, then you’re good, but if you can swing pecans (or both), well…
why not wal–nut?
Technically, I’m entering this in the appetizer category, but I’m not going to hide the fact that it makes great breakfast, snack, or really, even slightly savory dessert. Make it an eat it whenever you want. (Just save some for others. This IS the season of sharing.)
Autumn Spice Waldorf Salad with Roasted Seasonal Fruit
- 1 1/2 cup firm, ripe pear, chopped
- 1 1/2 cup chopped Granny Smith apple
- 3 cups red grapes, halved
- 1/2 tsp. dried rosemary leaves
- 1/2 tsp. dried thyme leaves
- pinch of allspice
- olive oil cooking spray
- 1/4 chopped walnuts or pecans (or a combination of the two)
- 3 Tbsp. dried cranberries
- 1 5.3-oz. container siggi’s Pumpkin & Spice skyr yogurt*
- Toast nuts in a toaster oven (or in a 300 degree oven) for about 5 minutes, just until fragrant. Set aside.
- Preheat oven to 400 degrees.
- Spread pears, apples and grapes on a metal baking sheet.
- Spray with cooking spray, then toss with thyme, rosemary, and allspice.
- Roast 15 minutes, until fruit is tender, but still holding shape.
- Allow fruit mixture to cool completely. (You can put in the fridge to accelerate the process.)
- Stir skyr yogurt into fruit mixture, coating all pieces.
- Just before serving, stir in dried cranberries and nuts.
NOTE: Steps 1-7 can be completed a day in advance, but wait on the nuts and cranberries so they maintain their crunch!