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Challenge: Reinventing Breakfast

Waldorf Salad with Honey-Sriracha Walnuts

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Who says you can't have 'salad' for breakfast!? This Waldorf salad is what every breakfast BEGS for - yogurt, fruit, nuts, and a little Sriracha kick to put some pep in your morning! I love to make mine early in the week for an easy breakfast option every day. Woke up late? Don't worry, it's great for brunch, too!

Waldorf Salad with Honey-Sriracha Walnuts


  • 1 cup walnuts
  • 1 ½ Tbsp honey
  • 1 tsp Sriracha sauce
  • ⅛ tsp salt
  • 3 gala apples, cored and chopped
  • 2 celery ribs, sliced
  • ¾ cup red seedless grapes, halved
  • ½ cup nonfat plain Greek yogurt
  • ½ Tbsp lemon juice
  • 2 Tbsp finely chopped fresh parsley


  1. Preheat oven to 325 F.
  2. Stir together walnuts with honey, Sriracha, and salt to evenly coat. Spread nuts onto a baking sheet lined with foil and sprayed with non-stick cooking spray.
  3. Bake walnuts for 15 minutes, stirring every 5 minutes. As walnuts cool, stir occasionally to keep separated.
  4. In a large bowl, mix together remaining ingredients (you may additional yogurt if you want it more creamy).
  5. When ready to serve, stir in walnuts.
  6. Store leftover salad in an airtight container in the refrigerator.

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