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plate of Waldorf salad with butterhead lettuce

Waldorf Salad with Turkey

  • Author: Brooke
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 5 cups 1x


Waldorf salad with turkey is a healthy recipe that has tart apples, sweet grapes, creamy mayo, crunchy walnuts, and dried cranberries.  Use up your leftover turkey to make this classic salad with a simple dressing.  Serve with lettuce for a light supper, or make into a sandwich for an easy lunch; either way, it's sure to please.



For the Dressing

  • 1 cup Duke's mayo (185g)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • sprinkle of salt and black pepper

For the Salad

  • 1/2 cup chopped walnuts (58g)
  • 2 2/3 cups turkey, chopped (354g)
  • 1 cup seedless red grapes, halved (151g)
  • 1 Granny Smith apple, finely diced
  • 1 tablespoon lemon juice
  • 1/2 cup dried cranberries (55g)
  • 1 head of butter lettuce (165g)


Making the Dressing

  1. Whisk together the dressing ingredients until smooth.  Taste and adjust seasonings if desired.

Making the Salad

  1. Preheat the oven to 350F.
  2. Toast the walnuts by spreading them on a small baking tray and baking them for 6 minutes.  Remove from the oven, shake the pan to redistribute the nuts, and bake for another 6 minutes.  Test to see if they are done by tasting one walnut piece.  The walnuts should look browned and taste toasted.
  3. Toss the chopped apples with 1 tablespoon of lemon juice to prevent browning.
  4. Gently toss together the turkey, grapes, apples, and dried cranberries in a large bowl.
  5. Add the dressing to the salad and toss to coat each piece.  Cover and chill for a minimum of 1 hour.
  6. When ready to serve, stir the toasted walnuts into the salad.  Line each dinner plate or a serving platter with butter lettuce leaves and place the Waldorf salad on top of the lettuce.  Serve cold.
  • Category: Salad
  • Method: Chopped
  • Cuisine: American

Keywords: creamy waldorf salad, waldorf salad with turkey