Turkey Waldorf Salad

By Martha Rose Shulman

Updated November 6, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(216)
Comments
Read comments

This is not your classic Waldorf salad, which is traditionally a mélange of apples, celery, raisins, walnuts and grapes in a thick mayonnaise-based dressing. Here, the dressing, thinned out and lightened with yogurt, is spiced with curry and cumin, and the salad mix includes a generous amount of chopped radicchio or endive, which bring a bitter dimension into the mix. This salad is also an excellent home for leftover Thanksgiving turkey.

Featured in: Soup, Salad and Stir-Fry With Thanksgiving Leftovers

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

FOR THE DRESSING

  • 3 tablespoons mayonnaise

  • ¼ cup plain yogurt

  • 1 teaspoon curry powder

  • ½ teaspoon lightly toasted cumin seeds, ground

  • ½ teaspoon honey

  • 2 tablespoons lemon juice

  • Salt to taste

  • 2 tablespoons walnut oil or grapeseed oil, or 1 tablespoon each

FOR THE SALAD

  • 2 cups diced or shredded turkey

  • 1 tart apple, such as a Granny Smiith, diced

  • 1 ½ cups diced celery

  • ¼ cup raisins

  • ⅓ cup chopped walnuts

  • 2 cups chopped radicchio or endive

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

13 grams carbs; 38 milligrams cholesterol; 252 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 2 grams fiber; 361 milligrams sodium; 12 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a bowl or measuring cup, whisk together mayonnaise, yogurt, curry powder, cumin, honey, lemon juice, salt and oil.

  2. Step 2

    In a large salad bowl combine turkey, apples, celery, raisins, walnuts and radicchio or endive. Add dressing, toss together, and serve.

Tip

  • Advance preparation: This keeps well for a couple of days in the refrigerator but the lettuce will not retain its crisp texture.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
216 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

SonomaSMB

This is a wonderful winter salad, hearty & rich but with nice bright flavors.
I skip the mayo & use only yogurt - the walnut oil gives the dressing a very silky texture. I also sub maple syrup for honey and dried cranberries for raisins.
If you're making this as a main course, the recipe as written only makes 3-4 servings, not 6.

Susan in Florida

Needed to feed a crowd so I added 3 cups of cooked and drained ziti. Doubled the curry spices and salted to taste. Used all macadamia oil. Fresh Meyer lemon juice, which is not as tart. Added rough chopped pickled onions. This was delicious. Great recipe that can be altered to what's available in the kitchen.

Gillian

I really liked the flavours but found the walnut oil too much, too heavy, too walnutty. I'll make this salad again for sure but I'll cut down on the oil.

JeanR

This is a great way to use a rotisserie chicken breast, too. Left out the radicchio until I was ready to serve.

peter

This is what to do with your leftover Thanksgiving turkey! Radicchio is great and it’s firm enough to handle the turkey & apples. I would have used more dressing than recipe specifies. Added grapes because we had some.

Susan A

I didn't have curry or cumin so I added za'atar seasoning. Really yummy dressing. Great way to use turkey leftovers.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.