New England-Style Waldorf Salad

New England-Style Waldorf Salad

Prep Time

20 minutes

Cook Time

10 minutes



Ordinarily, and classically, Waldorf Salad might have grapes.  However, the tang of cranberries that have been plumped up with grape juice brings this recipe to a whole new level. And when lemon curd is added and you present this holiday side dish in a mini-pumpkin, you will be handing out this recipe to everyone who asks . . . unless, that is, you decide to just keep it in the family!


  • 3 mini pumpkins
  • 1/2 cup 100% grape juice
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 2 apples
  • 1/2 cup lemon curd
  • 1/2 cup mayonnaise
  • 1/4 teaspoon Chinese 5-spice powder
  • 2 tablespoons minced celery
  • 2 tablespoons chopped walnuts, pecans or slivered almonds


  • 1 Cut the stem ends of each pumpkin off.
  • 2 With a spoon, dig out stringy flesh and seeds; set aside.
  • 3 Place grape juice, cranberries and raisins in a small saucepan and bring to a boil over medium-high heat.
  • 4 Reduce heat to medium-low and simmer 10 minutes.
  • 5 Remove from heat and let sit for 30 minutes.
  • 6 When ready, peel, core and dice apple to equal about 2 cups total; set aside.
  • 7 In a small bowl, whisk the lemon curd, mayonnaise and Chinese 5-spice powder; set aside.
  • 8 Strain cranberries and raisins if all the liquid has not been absorbed and discard liquid.
  • 9 Add to a bowl with apple, celery, walnuts and mayonnaise mixture.
  • 10 Cover and refrigerate at least one hour before evenly dividing among the prepared pumpkins and serving cold.


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