If you won't be serving the whole salad at once, just dress small portions at a time to make the dish last longer in the refrigerator. Once it's dressed, it'll get soggier faster. The salad would also work nicely as a vegetarian dish without the turkey.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Make-Ahead Turkey Waldorf Salad With Fennel, Roasted Grapes, and Spicy Walnuts
About This Recipe
|Yield:||Serves 4 to 6|
|Active time:||20 minutes|
|Total time:||30 minutes|
|This recipe appears in:||Make-Ahead Turkey Waldorf Salad With Fennel, Roasted Grapes, and Spicy Walnuts|
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- Kosher salt
- 1 cup chopped walnuts
- 1 cup halved (lengthwise) red grapes
- 1 sprig rosemary
- 2 cups shredded cooked turkey meat
- 2 Honeycrisp apples, cut into about 3/4-inch chunks
- 2 tablespoons fresh lemon juice from 1 lemon
- 1 cup quartered (lengthwise) green grapes
- 1 small bulb fennel, quartered, thinly sliced, cut into 1/4-inch sticks, plus 2 tablespoons fronds, roughly chopped
- 1/4 cup mayonnaise
- 2 teaspoons apple cider vinegar
Preheat oven to 425 degrees F. Stir together half the melted butter, cumin, paprika, cayenne and 1/4 teaspoon salt in small bowl. Add walnuts and toss to coat. Spread in single layer on foil or parchment-lined baking sheet and toast in the oven until lightly browned in spots and fragrant, 10 to 12 minutes. Meanwhile, toss red grapes with remaining melted butter, 1 teaspoon olive oil and 1/4 teaspoon salt. Spread in single layer on foil-lined rimmed baking sheet, pinching up corners to catch juices. Lay rosemary branch on top and roast until softened and shriveled around edges, 10 to 12 minutes.
Combine turkey, green grapes, fennel and fennel fronds in medium bowl. Toss apples thoroughly with lemon juice and add to bowl. Remove roasted grapes from foil with slotted spoon, reserving the juices. Add roasted grapes and walnuts to bowl and gently mix everything together. Whisk together mayonnaise, vinegar, 1/4 teaspoon salt and reserved juices from grapes. Wrap salad and dressing separately in plastic or airtight containers and refrigerate until ready to eat. Let dressing come to room temperature, then spoon into salad and stir to coat and combine. Serve on its own or on bread or a bed of lettuce.