1. Toast the walnuts. In a dry skillet over medium-low heat, add nuts and stir constantly with a wooden spoon. Cook about 5 minutes, watching carefully not to burn.
2. In a medium bowl, stir together celery, apple pieces, walnuts, cranberries, apricots, and pomegranate seeds.
3. Add poppy seeds and cinnamon to container of yogurt and stir to combine. Pour yogurt mixture over salad ingredients and stir to distribute.
4. Serve immediately, or cover and refrigerate until serving time. (Because apples tend to brown over time, this salad is best served the day it's made.)
Cooks tip: A new twist on an old favorite. This recipe calls for low-fat yogurt. To further reduce the carbohydrates, use sugar-free or nonfat yogurt.
Source: Hannaford fresh Magazine, November - December 2006