Turkey Salad With Creamy Curry Dressing

For Glazed Walnuts: Preheat oven to 375 degrees F. Cover a baking sheet with aluminum foil and lightly grease with vegetable oil.

Toss walnuts in a bowl with the maple syrup, curry powder, cayenne and salt. Taste and adjust seasonings, if necessary.

Spread the walnuts on the prepared baking sheet and bake, checking occasionally, until the nuts are crisp and golden, 5 to 8 minutes. Let cool slightly, then remove from the pan.

For Dressing: Heat the oil in a small frying pan over low heat. Stir in the curry powder and saute gently for about 5 minutes.

Scrape the curry oil into a large metal or heat-proof glass bowl (the curry oil can stain wooden bowls).

When cool, whisk in the yogurt, lemon juice, sugar, salt and pepper.

For Salad: Add the turkey, apple, celery, salad greens and glazed walnuts to the bowl with the dressing. Season to taste with salt and pepper.

Toss to combine and serve.