The Classics

My Wacky Waldorf Salad

with orange-poppy seed dressing

SOUND BITE

Sweet-and-savory side-dish salads are a hit at potlucks, lunches and holiday brunches, and this delicious Waldorf spin-off is no exception. Crisp apples, crunchy celery and tasty, toasted walnuts pair perfectly with…rotini? Yup that’s the wacky part! I’ve added plump rotini noodles instead of grapes and subbed Greek yogurt for the traditional mayonnaise-laden dressing.

Toasting Nuts—Worth it? 

Raw walnuts are nutty and nice—but the few extra minutes needed to toast them on the stovetop is worth the flavor boost. 

Toasting nuts brings out their natural oils, intensifies their flavor and gives them a warm, slightly buttery taste. In fact, just like browning butter, toasting nuts takes something really good and makes it even better.

Here’s how to get perfectly toasted walnuts for this recipe, without using your oven:

Grab a dry, heavy skillet—no oil is needed.

Add the walnut pieces in a single layer and place the skillet over medium heat.

Shake the skillet every 10 to 20 seconds so the nuts don’t burn. Don’t walk away. Don’t fold laundry. Keep your eyes on them.

In about 3 to 5 minutes, they’ll start to deepen in color and smell all fragrant and toasty. The nose knows—and that’s your cue they’re done!

Immediately transfer the hot nuts to a plate to prevent further browning. Then cool them completely before adding to the salad.

Toasting nuts takes a simple ingredient and amplifies its flavor. And let’s be honest, a little extra nuttiness never hurt anyone. 

If it did, I’d be in big trouble.