Winter Crunch Salad with Maple Nut Brittle

1 In a large bowl, combine 1 cup black kale, 1 cup arugula, 2 chopped celery stalks, 2 thinly sliced apples, 1 cup halved red grapes, ⅓ cup pomegranate seeds, ¼ cup dried cranberries, and ½ cup cubed aged cheddar. Toss gently to mix.
2 In a separate bowl, whisk together ¼ cup lite mayo, ¼ cup plain Greek yogurt, 1 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp chopped thyme, 1 tbsp chopped rosemary, 1 grated garlic clove, ⅓ cup olive oil, and a pinch of salt and pepper until smooth. Pour the dressing over the salad and toss until evenly coated.
3 To make the nut brittle, line a baking sheet with parchment paper. In a small saucepan over medium heat, combine 1 cup walnuts, 1 cup pumpkin seeds, ½ cup maple syrup, and a pinch of salt. Stir constantly until the mixture bubbles and thickens slightly, about 5–7 minutes. Spread evenly on the prepared baking sheet and let cool completely, then break into pieces.
4 Just before serving, sprinkle the maple nut brittle over the dressed salad for a crunchy, sweet finish. Serve immediately and enjoy!