Mary Berry Waldorf Salad

I’ll admit, I used to think Waldorf salad was a bit naff—something you’d find on a hotel buffet in the 80s. But leave it to Mary to give it new life. I made this after Christmas, staring at a mountain of leftover turkey and craving something fresh. Didn’t expect much. And then—crunch from the apple, warmth from toasted walnuts, that sharp Stilton dressing… absolutely lush.

The pomegranate seeds weren’t just pretty—they popped like little jewels. One thing though: the first time I tossed the whole salad too early, and it went soggy fast. Lesson learned. Let me show you what works.

WHY THIS ONE WORKS SO WELL

This isn’t just a turkey salad in disguise—it’s got serious texture and balance. What makes it shine is that blue cheese dressing. Most Waldorf salads use mayo, which can be cloying. Stilton gives it depth and bite without being overpowering, especially when mellowed by the soured cream.

Also: marinating the turkey. That step felt extra, but it completely transformed the meat—juicy, tangy, and no longer screaming “leftovers.”

INGREDIENTS + WHY THEY MATTER

• Cooked turkey (500g) – Shredded finely so it soaks up the dressing. Dry chunks won’t cut it.
• Eating apple – Unpeeled for texture. I used a Pink Lady—sweet with a bit of tartness.
• Lemon juice – Stops the apple browning and balances the richness of the cheese.
• Romaine lettuce (2 heads) – Crisp and sturdy enough to hold the dressing.
• Celery (2 sticks) – Adds that classic crunch. Don’t skip it—even if you’re a celery sceptic.
• Toasted walnuts (50g) – Toasting is non-negotiable. It deepens the flavour tenfold.
• Pomegranate seeds – Optional, but they elevate everything. Sweet, sharp, and beautiful.
• Stilton cheese (150g) – Crumbly, bold, and creamy once blended. If you’re nervous about blue cheese, trust me—this works.
• Soured cream (150g) – Lightens the dressing and makes it spoonable.
• Salt & pepper – Just a pinch of salt—Stilton’s already salty. Fresh pepper adds kick.

WANT TO CHANGE IT UP? HERE’S HOW

• No turkey? Chicken works perfectly—especially roast chicken with crispy skin.
• Meat-free? Roasted cauliflower or chickpeas marinated in the dressing are shockingly good.
• No Stilton? I’ve tested with Gorgonzola and Roquefort—both work, though Gorgonzola is milder.
• Lettuce swaps? Little Gem or endive are good for bite. Avoid soft leaves—they’ll wilt fast.
• Nut-free? Toasted sunflower seeds add crunch without allergens.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Salad went soggy	Added dressing too early	Dress just before serving
Apple slices browned	Didn’t coat with lemon fast enough	Toss apple in lemon juice right away
Dressing too strong	Used too much Stilton	Start with 100g, taste, then add more

HOW TO MAKE MARY BERRY’S WALDORF SALAD

1. Shred the turkey – Use your hands to tear into thin strips. Place in a bowl.
2. Make the dressing – Blitz the Stilton, soured cream, lemon juice, salt, and pepper in a food processor until smooth.
3. Marinate the turkey – Pour half the dressing over the meat, mix, and let it sit for 1 hour if you can.
4. Prep the apple – Core and slice thinly. Toss immediately with lemon juice.
5. Assemble the salad – On a large platter, layer romaine, celery, apples, and walnuts. Season lightly.
6. Finish – Add the marinated turkey, drizzle with remaining dressing, and sprinkle over the pomegranate seeds.
7. Serve – Toss gently just before serving with chunky bread on the side.

TIPS FROM MY KITCHEN

• I toast the walnuts in a dry pan—watch closely, they burn fast.
• If you don’t have a food processor, mash the cheese with a fork and stir into the cream.
• Chill the turkey after marinating—it makes the flavours sharper.
• I always slice the apple last, just before plating, to keep it crisp.

STORAGE + SERVING

• Fridge – Store undressed salad in an airtight container for 1 day. Keep dressing separate and toss just before eating.
• Leftovers – Once dressed, eat within a few hours. The lettuce doesn’t hold well overnight.
• Make ahead – Dressing can be made a day in advance. Marinate the turkey a few hours ahead too.
• To serve – With good bread, ideally warm. It turns this into a proper meal.

FREQUENTLY ASKED QUESTIONS

Q: Can I use chicken instead of turkey?
A: Absolutely—any roast poultry works. Even rotisserie chicken if you’re in a pinch.

Q: Is there a cheese-free version?
A: You can skip the Stilton and mix lemon juice with yoghurt or vegan mayo. It’s lighter, but still tasty.

Q: Can I prep it the day before?
A: Only the dressing and turkey. Assemble the salad just before serving or it’ll go limp.

Q: What apple works best?
A: I like Pink Lady or Jazz—crisp and sweet. Granny Smith’s a bit too sharp for this one.

Q: How do I toast walnuts properly?
A: Use a dry frying pan over medium heat for 2–3 minutes. Shake the pan often—they catch quickly.

Try More Recipes:

• Mary Berry Mediterranean Pasta Salad
• Mary Berry Greek Salad with Asparagus Recipe
• Mary Berry Crab and Crayfish Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs