Cranberry Turkey Salad

This easy cranberry turkey salad is the perfect way to use up your leftover Thanksgiving turkey. With lots of tender turkey, crunchy celery and tart cranberries in a creamy dressing, this turkey salad will make a perfect healthy lunch after the holidays. 

I don’t know about you, but after a weekend full of holiday cooking and entertaining, the last thing I want is a fussy recipe for leftovers. No thanks. Simple is the name of the game for me, which is why post-holidays you will either find me cooking something super easy, like this navy bean and ham soup, or just chopping up the leftover meat and putting it on top of a Caesar salad.

Today, I’m adding one more amazing easy leftover recipe to my repertoire. This cranberry turkey salad is the perfect no-cook, no-fuss use for leftover Thanksgiving turkey. Simply dice up a few ingredients, mix everything together, and you have a delicious sandwich filling that will last for days. 

The flavor of this healthy turkey salad is so good, with tart cranberries and tender turkey in every bite. The Greek yogurt and mayonnaise dressing is perfectly balanced with honey for sweetness and fresh lemon juice to keep it light and bright. Feel free to sub rotisserie chicken for the turkey, since I know you will want to eat this more than just after Thanksgiving!

A glass bowl with turkey cranberry salad on a white background. Green lettuce, green onions and fresh lemons sit to the side.

You Will Love This

  • This cranberry turkey salad is a perfect easy leftover recipe for your Thanksgiving turkey.
  • No cooking required – which is exactly what I want after the holidays!
  • This turkey salad is great in croissants (or leftover holiday rolls!), or served in a lettuce wrap for a light post-holiday lunch. 

Ingredients

To make cranberry turkey salad you need the following ingredients (full ingredients list with exact measurements is included in the recipe card below):

Ingredients for cranberry turkey salad on a white background with text labels.

Ingredients Notes

  • Turkey: You could easily swap the cooked turkey for rotisserie chicken to enjoy this salad any time of year. 
  • Yogurt: I used 2% Fage Greek yogurt. I recommend 2% or full fat Greek yogurt for a thicker and creamier consistency. 
  • This recipe is great for substitutions. Some easy changes would be:
    • Using chopped apple or grapes instead of dried cranberries
    • Substituting chopped walnuts or almonds instead of pecans
    • Maple syrup instead of honey
    • Apple cider vinegar or Dijon mustard instead of lemon juice

Instructions

Step One: Add the turkey, celery, cranberries and pecans to a large mixing bowl. Stir well to combine the ingredients.

A glass bowl on a white background. The bowl contains cooked turkey, cranberries, pecans and celery in separate sections, not yet mixed together.
A glass bowl on a white background. The bowl contains cooked turkey, cranberries and celery mixed together.

Step Two: In a separate small mixing bowl, combine the mayonnaise, Greek yogurt, honey, lemon juice and milk. Stir to mix the dressing, and season with salt and pepper to taste.

A glass bowl of creamy yogurt and mayonnaise dressing on a white background being stirred with a fork. A bowl of turkey cranberry salad without dressing is to the side.

Step Three: Add the dressing and sliced green onions to the salad and stir well to coat all the ingredients in dressing. 

A glass bowl of turkey cranberry salad on a white background with the dressing poured on top and green onions sprinkled on top in piles, but not yet mixed in.
A glass bowl of turkey cranberry salad on a white background with the dressing fully mixed in.

Step Four: Top the salad with additional green onions, pecans and cranberries, if desired. 

A close up view of a wooden spoon with a scoop of cranberry turkey salad. A bowl of turkey salad is blurred out in the background.

Storage

Store leftover turkey salad in an airtight container in the refrigerator for up to 2-3 days. The dressing may separate a little when stored, so stir the turkey salad well right before serving to reincorporate all the ingredients. 

A plate with with a green lettuce wrap piled with cranberry turkey salad. Another plate of turkey salad is to the side.

Cranberry Turkey Salad

This easy cranberry turkey salad is the perfect way to use up your leftover Thanksgiving turkey. With lots of tender turkey, crunchy celery and tart cranberries in a creamy dressing, this turkey salad will make a perfect healthy lunch after the holidays. 
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Salad
Cuisine American
Servings 6 servings
Calories 296 kcal

Ingredients
  

  • 3 cups cooked turkey cubed or shredded
  • 2 stalks celery diced
  • 1 cup dried cranberries
  • 1/2 cup pecans chopped
  • 1/3 cup light mayonnaise
  • 2/3 cup Greek yogurt
  • 2 teaspoons honey
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons milk
  • 1 teaspoon kosher salt to taste
  • 1/4 teaspoon black pepper to taste
  • 3 green onions sliced

Instructions
 

  • Add the turkey, celery, cranberries and pecans to a large mixing bowl. Stir well to combine the ingredients.
  • In a separate small mixing bowl, combine the mayonnaise, Greek yogurt, honey, lemon juice and milk. Stir to mix the dressing, and season with salt and pepper to taste.
  • Add the dressing and sliced green onions to the salad and stir well to coat all the ingredients in dressing. 
  • Top the salad with additional green onions, pecans and cranberries, if desired. 

Nutrition

Calories: 296kcalCarbohydrates: 23gProtein: 29gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 68mgSodium: 757mgPotassium: 427mgFiber: 2gSugar: 19gVitamin A: 166IUVitamin C: 2mgCalcium: 66mgIron: 1mg
Keyword cranberry turkey salad, leftover turkey salad, turkey salad
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