This Waldorf salad is a fresh and crunchy dish, perfect for using up leftover turkey from Christmas or a Sunday roast. It’s packed with crisp apples, celery, and toasted walnuts, all tossed in a creamy Stilton dressing. Topped with juicy pomegranate seeds, it’s a delicious, light meal served with chunky bread.
Ingredients Needed
For the Salad:
- 500g (1lb 2oz) cooked turkey, shredded
- 1 eating apple (unpeeled, thinly sliced)
- Juice of ½ lemon (to prevent browning)
- 2 romaine lettuces, shredded
- 2 celery sticks, thinly sliced
- 50g (2oz) walnut pieces, toasted
- Seeds from 1 small pomegranate
- Chunky bread, to serve
For the Dressing:
- 150g (5oz) Stilton cheese, roughly chopped
- 150g (5oz) soured cream
- Juice of ½ lemon
- Salt and freshly ground black pepper
How To Make Mary Berry Waldorf Salad
- Prepare the turkey: Shred the cooked turkey into thin strips using your hands and place in a bowl.
- Make the dressing: Blend the Stilton, soured cream, lemon juice, salt, and pepper in a food processor until smooth. Pour half of the dressing over the turkey, mix well, and leave to marinate for about an hour.
- Prepare the apple: Core the apple and slice it thinly. Drizzle with lemon juice to stop it from going brown.
- Assemble the salad: Arrange the shredded romaine lettuce on a large serving platter. Scatter the celery, apple slices, and toasted walnuts over the top. Season lightly with salt and pepper.
- Finish and serve: Drizzle with the remaining dressing, add the marinated turkey, and sprinkle with pomegranate seeds. Toss everything together and serve with chunky bread.
Recipe Tips
- Easy way to remove pomegranate seeds: Cut the pomegranate in half and tap the back with a wooden spoon to release the seeds easily.
- Toasting the walnuts enhances their flavour—simply dry-fry them in a pan for 2–3 minutes until golden.
- Make ahead tip: The dressing can be made up to a day in advance and kept in the fridge.
How To Store Leftovers
Storing in the Fridge: Store the salad without the dressing in an airtight container for up to 1 day. Keep the dressing separate and mix before serving.
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