Turkey Salad with Cranberries and Walnuts
Turkey salad with cranberries is a yummy and unexpected way to use up leftover turkey! It is loaded with turkey, dried cranberries, walnuts and celery, all tossed in the BEST dressing.
Seriously, you will want to use this dressing on everything, from salads to a dipping sauce to… even chicken salad sandwiches! The whole thing comes together in about 10 minutes.
The Best Turkey Cranberry Salad (For Thanksgiving Leftovers)
Like most Americans, I am OBSESSED with Thanksgiving. The plethora of food, friends, family, and…. desserts! I always seem to make way more food than we need. Kind of like my late Grandmother, I always think I’m trying to feed an army!
Needless to say, there is always a ton of leftovers. Now, I’m fine with leftovers. Leftovers are great. I LOOOOOOVE me some leftovers… but after a day or two, it can get boring… amirite?
So, I try to mix it up and make totally different dishes out of what I have on hand to mix with my Thanksgiving leftovers. I really, really love this turkey salad with cranberries. It still has yummy fall flavors, but I could eat it every day!
I like to serve the turkey salad in mini croissants. But feel free to use any kind of bread or roll you wish. I’ve also mixed it with a regular salad and had it like that, plus there’s no need to add additional salad dressing!
Why You’ll Love This Turkey and Cranberry Salad
- Leftovers made new. Thanksgiving turkey turns into something totally different that you will actually look forward to.
- Sweet, tangy and crunchy. Dried cranberries, walnuts and celery give every bite contrast.
- A dressing you’ll use everywhere. Creamy, tangy and herby, with extra left over for dipping.
- Ready in 10 minutes. Chop, whisk, toss and serve. No cooking required.
Ingredients You’ll Need
Here is what goes into this cranberry turkey salad and why each one is there. Exact amounts are in the recipe card below.
For the salad
- Cooked turkey: Medium diced, about 1/2 inch, so every forkful gets turkey plus some crunch. White meat, dark meat or a mix all work. Dark meat stays especially moist. Roasted or smoked turkey both taste great, and leftover chicken works in a pinch.
- Celery: Cut into a small dice for a fresh, juicy crunch that keeps the salad from feeling heavy. Use the pale inner ribs if you have them, since they are the most tender.
- Scallion: Thinly sliced. Adds a mild onion bite without overpowering the turkey.
- Dried cranberries: Sweet tart little bites that bring the fall flavor. Dried cherries are a fun swap.
- Chopped walnuts: Toasty and crunchy. Pecans work just as well, and you can toast either in a dry pan for a few minutes to deepen their flavor.
- Fresh parsley: Chopped fine. A little green freshness and color.
For the dressing
- Mayonnaise: The creamy base that carries all the other flavors. Use your favorite brand, or swap part of it for plain Greek yogurt for a tangier dressing.
- Garlic: One minced clove adds savory depth. Mince it very fine so nobody bites into a sharp chunk.
- Apple cider vinegar: Brightens the mayo and balances the sweet cranberries.
- Dried oregano: An herby note that makes the dressing taste homemade.
- Whole grain mustard: Tangy, with little seeds that add texture.
- Worcestershire sauce: A splash of savory, umami flavor.
- Granulated sugar: Just 2 teaspoons to round out the vinegar and mustard.
- Kosher salt and fresh black pepper: A pinch of salt and a few cracks of pepper to season it all.
How to Make Turkey Salad with Cranberries
- Prep the salad. Dice the turkey and place it in a medium bowl. Add the celery, scallion, dried cranberries, walnuts and parsley. Set it aside. Cutting everything about the same small size makes the salad easy to scoop onto bread or crackers.
- Whisk the dressing. In a small bowl, whisk together the mayonnaise, garlic, apple cider vinegar, oregano, mustard, Worcestershire sauce, sugar, salt and pepper until smooth and creamy. Taste and adjust the salt and pepper. The dressing should taste tangy and well seasoned on its own, since the turkey will mellow it out.
- Toss. Add about half of the dressing to the turkey mixture and stir until everything is coated. The turkey should look lightly glossy, not swimming in dressing.
- Add more if you like. You will have leftover dressing. Use it if you like a more dressed turkey salad, or save it for a dipping sauce or a yummy sandwich condiment.
- Serve or chill. Serve right away with bread, crackers or the green salad of your choice. Or cover it with plastic wrap and let it chill in the fridge until you are ready to serve.
Tip: Start with only half of the dressing. It is easy to add more, and the extra makes a great dipping sauce or sandwich spread.
Ways to Customize Turkey Salad
- Make it a sandwich. Pile it into mini croissants for a party platter, or onto toasted whole grain bread with a leaf of lettuce for lunch.
- Serve it over greens. Spoon the turkey salad over mixed greens or spinach for a lighter meal. The creamy dressing does double duty, so no extra salad dressing is needed.
- Add some fruit. Diced apple or halved grapes add extra juicy crunch and pair well with the cranberries.
- Change the herbs. Swap the parsley for fresh dill or chives, or add a little extra oregano to the dressing.
Turkey Cranberry Salad FAQs
- How do you serve turkey salad with cranberries? In mini croissants, on any bread or roll, with crackers, or on top of a green salad. There’s no need for extra salad dressing.
- Can I use chicken instead of turkey? Yes. Cooked chicken works the same way and makes a great cranberry chicken salad.
- Can I use pecans instead of walnuts? Yes. Any crunchy nut works, or leave them out for a nut free salad.
- Can I make it ahead? Yes. Cover the salad and chill it until you are ready to serve. Keep the extra dressing in a separate covered container in the fridge.
- How long does turkey salad last in the fridge? Store it covered in the fridge and eat it within 3 to 4 days. Start with turkey that was cooked and refrigerated within the last day or two, and don’t leave the salad out at room temperature for more than 2 hours.
- Can I use fresh cranberries? Fresh cranberries are very tart and firm when raw, so dried cranberries are the better choice here. They are sweet, chewy and soak up a little of the dressing.
- Can I make a lighter dressing? Yes. Replace half of the mayonnaise with plain Greek yogurt. It stays creamy and adds a little extra tang.
- Can I freeze turkey salad? It is not a good idea. Mayonnaise separates when it thaws, and the celery turns soggy. Freeze plain cooked turkey instead and make the salad fresh.
I really hope you love today’s recipe for turkey and cranberry salad! It keeps those Thanksgiving flavors going long after the big day, without the same plate of leftovers over and over.
Turkey and Cranberry Salad
Ingredients
- 2 cups turkey cooked, medium diced
- 1/4 cup celery small dice
- 1 scallion thinly sliced
- 1/8 cup dried cranberries
- 1/8 cup chopped walnuts
- 1 tablespoon fresh parsley chopped fine
Dressing
- 1 cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dried oregano
- 1 teaspoon whole grain mustard
- 1 teaspoon Worcestershire sauce
- 2 teaspoons granulated sugar
- pinch kosher salt
- 5 cracks fresh black pepper
Instructions
- In a medium-sized bowl, add the turkey, celery, scallions, cranberries, walnuts, and parsley. Set aside
- In a small bowl, whisk together all of the dressing ingredients until combined. Add about half of the dressing to the turkey mixture. Stir to combine until coated.
- Serve right away with bread, crackers, or salad of your choice. Or, cover with plastic wrap and let chill in the fridge until ready to serve.
Made this turkey salad? Leave a star rating in the recipe card and share how it turned out in the comments below. Your feedback helps other cooks find their next favorite way to use leftovers.
This recipe was shared by Dana. Visit her blog, This Silly Girl’s Kitchen, for more recipes.
