Curried Waldorf Salad
Submitted by happyzhangbo
Curried Waldorf salad reworks the classic with yogurt, a whisper of curry powder, orange segments, crunchy toasted walnuts, and golden raisins. A lighter take on the retro lunch staple.
YIELD
6 servingsPREP
8 minCOOK
0 minREADY
22 minThe old-school Waldorf salad used to drown in mayonnaise. This version ditches most of that for plain yogurt with just a spoonful of mayo to hold things together, then pulls the flavor in a whole new direction with curry powder and orange.
A half teaspoon of curry powder is all it takes. It’s enough to warm the dressing without making this taste like a curry dish. Paired with fresh orange zest and segmented orange pieces (citrus-supreme style, to catch all that juice), you get a salad that’s tangy, slightly sweet, and a little exotic.
Toasted walnuts bring essential crunch. Do not skip toasting. Raw walnuts taste flat and a bit bitter, while toasted ones turn buttery and deeply nutty. A quick 5 minutes in a dry skillet transforms them completely.
Tart-sweet apples like Honeycrisp or Braeburn hold up best here. Chopped celery provides the classic Waldorf crunch, and golden raisins add chewy sweet pockets in every bite.
Kitchen Tips
- Supreme the orange over the dressing bowl so you catch every drop of juice. That extra juice sweetens and thins the dressing perfectly.
- Toss apples in a splash of lemon juice if assembling ahead, or they will brown within an hour.
- Toast walnuts only until fragrant. They continue to darken on the pan after you remove them from heat.
- Go easy on the cayenne. Start with a pinch, taste, then add more if you want more bite.
Variations
- Swap walnuts for toasted pecans or sliced almonds.
- Add diced cooked chicken to turn this into a full lunch.
- Use dried cranberries in place of golden raisins for a tart swap.
Ingredients
Directions
Whisk yogurt, mayonnaise, curry powder, salt and cayenne in a medium bowl.
Grate 2 teaspoons zest from the orange and add to the dressing.
Using a sharp knife, cut off the peel and white pith from the orange.
To make segments, hold the orange over the bowl (to catch the juice) and slice between each segment and its surrounding membranes.
Add apples, celery, raisins and walnuts; toss to combine.
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