Harvest Turkey Waldorf Salad

Prep: 15 min., Bake: 10 min.

Yield: Makes 4 servings
Recipe from Southern Living Cooking School

More From Southern Living Cooking School


  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup light mayonnaise
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (6-ounce) bag fresh baby spinach, thoroughly washed
  • 1 medium-size Gala apple, thinly sliced
  • 1 medium-size Bosc pear, thinly sliced
  • 2 cups shredded cooked turkey or chicken
  • 2 celery ribs, thinly sliced
  • 1/3 cup dried cherries
  • 2 ounces blue cheese, crumbled


  1. 1. Place walnuts in a single layer in a shallow pan.
  2. 2. Bake at 350° for 8 to 10 minutes or until lightly toasted, stirring occasionally.
  3. 3. Stir together mayonnaise, next 4 ingredients, and 2 tablespoons water.
  4. 4. Arrange spinach leaves, apple slices, and pear slices on a serving platter; top with turkey, next 3 ingredients, and walnuts. Serve with mayonnaise dressing.
  5. Tip: Get creative with this salad. Substitute dried cranberries and apricots for dried cherries; pecans or almonds for walnuts; and goat cheese for blue cheese.
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