Zesty Turkey Cranberry Salad

This zesty turkey cranberry salad is full of contrasting flavours and textures and a delicious way to use your holiday leftovers. It comes with a 3-ingredient creamy dressing and is ready in minutes!

You might also like creamy turkey avocado salad.

Turkey cranberry salad ingredients and substitutions

• Turkey: use either white or dark meat or a bit of both. This recipe also works with leftover chicken.
• Cranberries: use dried sweetened cranberries, not fresh.
• Dill pickle/pickled gherkin: adjust the amount to your taste. Alternatively use fresh cucumber.
• Apple: if adding pickled gherkins I recommend using a sweet apple variety (such as Gala or Braeburn). If you use fresh cucumber a tart apple would work better (for example Granny Smith).
• Brussels sprouts: trim the sprouts and remove any loose leaves before finely slicing. You can substitute a small piece of white or red cabbage if desired.
• Red onion: adds flavour and crunch and can be subbed with another variety of sweet tasting onion (such as white).
• Parsley: adds freshness. Can be swapped for fresh dill (2 tsps) or tarragon (1 tbsp).

For the dressing

• Mayonnaise: either regular or reduced fat will work.
• Yogurt: use natural or Greek yogurt, Skyr or fromage frais/fromage blanc.
• Lemon juice and zest: it’s important to use both. Adjust the amount of the juice to your taste.
• Salt and pepper to taste.

How to prepare the cranberries

You can use either dried cranberries straight from the pack (which is what I’ve done) or rehydrate them first in order to make them plump and juicy. Both are delicious so use whatever works for you best!

To rehydrate the cranberries soak them in a little water for 20-30 minutes before assembling the recipe. Discard any extra liquid that hasn’t been absorbed before combining the cranberries with the rest of the ingredients.

Recipe instructions

1.In a large bowl combine all the salad ingredients.

2. Make the dressing.

3. Add the dressing along with some seasoning into the salad bowl. Stir until thoroughly mixed in then taste the mixture and adjust the seasoning if required.

4. Refrigerate your cranberry turkey salad for 30 minutes, if possible, before serving.

Serving suggestions

1) Makes a delicious light lunch, on its own, in a sandwich, wrap or pita bread. I love it with a spoonful of cranberry chutney.

2) Serve as a snack/light meal in lettuce wraps.

3) Turn this cranberry and turkey salad into a more substantial meal by serving it alongside spiced potato wedges.

Top tips

• Zest the lemon before juicing it.
• For best results refrigerate this turkey and cranberry salad for 30 minutes before serving.
• Best served the day it’s made, but it’ll still taste great the next day.
• Not suitable for freezing.

Optional extras

This leftover turkey salad with cranberries is extremely adaptable and you can use additional ingredients including:

• Crispy bacon
• Cranberry sauce (approx. 1 tbsp) for a more intense cranberry flavour
• Your favourite curry powder
• Cayenne pepper or finely chopped jalapenos
• A piece of finely chopped celery
• Toasted pecans or walnuts

Related recipes

• Turkey Salad Sandwich (No Mayo)
• Creamy Brussel Sprouts Slaw Recipe
• Leftover Turkey Potato Patties
• Creamy Leftover Turkey Tomato Soup

Check out also these other delicious salad recipes!

Keep in touch!

If you make this turkey cranberry salad recipe I'd love to know how it turned out for you. Did you use other ingredients? Let me know in the comments below, thanks!

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