A delicious spin on a classic salad. This Waldorf sings with a mustardy dressing and a bright pop of pomegranate. 

Total Time: 30 min
Servings: 4-6


  • Maple Grilling Plank
  • 2 Chicken breasts
  • small Butternut Squash, peeled & deseeded
  • 1 Tbsp Kosher Salt
  • ¼ cup Dijon Mustard
  • 2 Tbsp Olive Oil
  • 1 Tbsp honey
  • ½ cup Walnuts
  • cup Pomegranate Seeds
  • 2 crisp Apples, cored and diced
  • 4 sticks Celery, sliced

Chef's Tip

Serve this salad with your favorite savory grain for a full meal.


  1. Combine the salt, mustard, honey, and oil. Whisk until combined.
  2. Slice the squash into ½” thick slices.
  3. Toss the squash and chicken with half of the dressing (Set the other half of the dressing aside for later). Allow the squash and chicken to marinate for at least 15 minutes.
  4. Soak the planks in hot water for at least 15 minutes and preheat a grill or oven to 425˚F.
  5. Lay the squash slices on the planks, top with the chicken, and set on the grill or in the oven. Cook for 20-30 minutes or until the chicken is cooked through and the squash is tender.
  6. Combine the remaining ingredients in a large salad bowl and toss with the remainder of the dressing.
  7. Slice the chicken and arrange the chicken and squash on top of your salad. 

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Grilling Planks