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@kyliebud: #asian #06 #fypシ

kyliebud
kyliebud
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Monday 09 November 2026 17:48:05 GMT
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2026-11-09 17:52:29
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Asher Clark :
I’ve seen enough, here have all my kids
2026-11-09 17:53:02
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The Modern Waldorf Salad! 🍎🍇 This is a classic Crowded Kitchen recipe that’s one of our most popular holiday salads every single year. It’s much lighter than the OG version and the walnut pumpkin seed brittle is our favorite part! Give it a try for Thanksgiving this year – or search ‘crowded kitchen waldorf salad’ online for the full recipe or head straight here: https://www.crowdedkitchen.com/vegan-waldorf-salad/ Salad: 1 large head of romaine lettuce, chopped 1 cup seedless red grapes, halved 1 cup sliced celery 1 large apple, diced* ½ cup dried cranberries ¾ cup pomegranate arils Walnut pumpkin seed brittle (recipe below) Brittle: 1 cup raw, unsalted walnut pieces ½ cup pumpkin seeds ¼ cup maple syrup 2 teaspoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon ground black pepper Dressing: ⅓ cup olive oil ⅓ cup plain yogurt (or vegan yogurt) 2 tablespoons apple cider vinegar 1 tablespoon finely chopped fresh thyme 1 tablespoon dijon mustard 1 tablespoon maple syrup 1 ¼ teaspoon salt ½ teaspoon ground black pepper Preheat oven to 275˚F. Add walnuts and pumpkin seeds to a mixing bowl. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. Pour over nuts and toss well to coat. Spread out on a 9
The Modern Waldorf Salad! 🍎🍇 This is a classic Crowded Kitchen recipe that’s one of our most popular holiday salads every single year. It’s much lighter than the OG version and the walnut pumpkin seed brittle is our favorite part! Give it a try for Thanksgiving this year – or search ‘crowded kitchen waldorf salad’ online for the full recipe or head straight here: https://www.crowdedkitchen.com/vegan-waldorf-salad/ Salad: 1 large head of romaine lettuce, chopped 1 cup seedless red grapes, halved 1 cup sliced celery 1 large apple, diced* ½ cup dried cranberries ¾ cup pomegranate arils Walnut pumpkin seed brittle (recipe below) Brittle: 1 cup raw, unsalted walnut pieces ½ cup pumpkin seeds ¼ cup maple syrup 2 teaspoon extra virgin olive oil ½ teaspoon salt ¼ teaspoon ground black pepper Dressing: ⅓ cup olive oil ⅓ cup plain yogurt (or vegan yogurt) 2 tablespoons apple cider vinegar 1 tablespoon finely chopped fresh thyme 1 tablespoon dijon mustard 1 tablespoon maple syrup 1 ¼ teaspoon salt ½ teaspoon ground black pepper Preheat oven to 275˚F. Add walnuts and pumpkin seeds to a mixing bowl. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. Pour over nuts and toss well to coat. Spread out on a 9"x13" parchment-lined baking sheet. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. Once cooled, break apart into bite sized pieces. In a small mixing bowl, whisk together the olive oil, plain yogurt, apple cider vinegar, thyme, mustard, maple syrup, and the salt and pepper, to taste. Prep all the salad ingredients: thinly slice your celery, halve your grapes, and cut your apples into roughly ½" cubes. Add to a large mixing bowl, pour dressing over the top, and toss to combine. Top with the cooled and broken-up brittle.
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