Summer is the perfect time for picnics with friends and family. While packing up a bunch of granola bars, seed butter and jelly (SB&J) sandwiches and fresh veggies is usually our go-to, sometimes we want to make our picnic a little bit special. Instead of packing a salad with leafy greens that will wilt in the heat, this vegan, nut- and dairy-free take on a Waldorf salad will hold up well for a few hours and will provide a refreshing crunch. Pair it with a loaf of crusty bread and some iced tea for a simple and satisfying mid-day meal.
Ingredients
- 1/2 cup pumpkin seeds
- 1/2 cup raisins
- 1 cup diced celery
- 3 medium apples, diced
- 1/2 cup 88 Acres Pumpkin Seed Butter
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon
- 4 teaspoons water
Directions
In a small skillet, toast pumpkin seeds over medium heat until lightly browned and fragrant (3 to 5 minutes). Remove from heat and set aside.
In a large mixing bowl, toss together the raisins, diced celery and diced apples. Add 1/2 of the toasted pumpkin seeds. Reserve remaining pumpkin seeds for serving.
In a small mixing bowl, combine the Seed Butter, lemon juice, salt, and cinnamon. Slowly add the water, stirring continuously to make a smooth sauce. Pour the Seed Butter sauce over the apple mixture and toss to coat.
Sprinkle the remaining toasted pumpkin seeds over the top of the salad when ready to serve.
Jessica Grosman is a Registered Dietitian, recipe developer, and culinary nutrition educator. Her goal is to excite people and get them into the kitchen to cook their own food and find better health through the food they prepare for themselves. She earned both a BS and MS in Nutrition, prior to completing a dietetic internship in 2001. Additionally, she graduated with honors from the Academy of Culinary Nutrition’s Culinary Nutrition Expert (CNE) program. Jessica’s passion is sharing her knowledge and education with others; she is experienced in teaching cooking & nutrition classes to a wide variety of audiences. She currently is working as a recipe developer, cookbook recipe tester, and teaches boutique cooking classes. When not in the kitchen creating deliciously nourishing recipes, Jessica enjoys reading, exercising, and traveling with her family.