This cranberry turkey salad features leftover turkey meat, sweet dried cranberries, crunchy apple and crispy shredded brussels sprouts all coated in a zesty, creamy dressing. A delicious way to use up holiday leftovers it is ready in minutes!
See also turkey avocado salad.
This turkey cranberry salad is an easy, nutritious and delicious way to use up holiday leftovers. It is full of colour, contrasting flavours and textures, quick and simple to put together, and brimming with nutritious ingredients.
This cranberry turkey salad also features other seasonal ingredients, such as apples and brussels sprouts, so can be enjoyed throughout the colder months, beyond the holiday season.
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. Alternatives include 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: for best results 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. Your turkey salad with cranberries will be delicious regardless whichever method you choose!
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.
Step-by-step recipe instructions
1.Assemble ingredients: In a large bowl combine all the salad ingredients.
2. Make dressing: Stir together all the dressing ingredients until thoroughly combined.
3. Assemble: 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. Refrigerate for 30 minutes, if possible, before serving.
Serving suggestions
This turkey, cranberry and apple salad is versatile and can be served in different ways, including:
1) as a light lunch/healthy meal, on its own, in a sandwich, wrap or pita bread. I love it with a spoonful of cranberry chutney.
2) as a snack in lettuce wraps or with crackers.
3) alongside spiced potato wedges for a more substantial meal
Top tips
- Zest the lemon before juicing it.
- For best results refrigerate this turkey cranberry salad for 30 minutes before serving.
- Best served the day it’s made, but it’ll still taste great the next day. Keep covered and refrigerated.
- Not suitable for freezing.
Optional extras
This leftover turkey and cranberry salad 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 (as I have done in this chicken salad)
- Cayenne pepper or finely chopped jalapenos
- A piece of finely chopped celery
- Toasted pecans or walnuts for added crunch
Related holiday leftovers recipes
- Turkey Salad Sandwich (No Mayo)
- Creamy Brussel Sprouts Slaw Recipe
- Leftover Turkey Potato Patties
- Creamy Turkey Tomato Soup
Check out also these other delicious salad recipes!
Recipe
Turkey Cranberry Apple Salad
Equipment
- Zester
Ingredients
- 7.05 ounces (200 g) leftover turkey chopped, approx. 1⅓ cups
- ½ cup (80 g) dried sweetened cranberries
- 1 apple cored, cubed
- 5-6 brussels sprouts rinsed, trimmed, finely sliced
- 1 large dill pickle/pickled gherkin or 2-3 small, cubed
- ½ red onion finely chopped
- 2 tablespoons parsley finely chopped
- Sea salt and pepper to taste
For the dressing
- 4 tablespoons yogurt
- 3 tablespoons mayonnaise regular or reduced fat
- 1½ tablespoons lemon juice plus zest of ½ lemon
Instructions
- Assemble ingredients: In a large bowl combine all the salad ingredients.
- Prepare dressing: In another bowl combine the dressing ingredients and stir thoroughly.
- Assemble salad: Add the dressing along with some seasoning into the salad. Stir until thoroughly mixed in then taste the mixture and adjust the seasoning if required.
- Chill: Refrigerate for 30 minutes, if possible, before serving.
Notes
- Use white or dark turkey meat or a bit of both.
- Zest the lemon before juicing it.
- You can, but don't have to, soak the cranberries in a little water for 30 minutes to make them juicy before adding into the salad.
- 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. Keep covered and refrigerated.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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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