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Put your Thanksgiving leftovers to the best use with this fresh and flavorful Turkey Salad!! Packed with crunchy apples, celery, pecans, and sweet dried cranberries, this salad is creamy, refreshing, and perfect for days after the holiday feast. The texture and flavor combination is so good, you’ll find yourself making this again and again!
Oh hey friends, it’s that time of year again when turkeys take over the kitchen. I have been on a roll testing turkey recipes for you all, and let’s just say… no one in my house is complaining. Between smoking a few turkeys for the big day and experimenting with leftovers, I have officially embraced the turkey madness!! As a nutritionist, I also love recipes like this one because it’s an easy way to use lean protein while adding nutrient-rich ingredients that make every bite more satisfying.
Why I Love This Turkey Salad
There’s something so cozy and festive about mixing turkey with crisp apples, crunchy celery, and herbs. It reminds me of all the best holiday flavors, but in a fresh, lighter form. This recipe is quick, versatile, and family approved. It’s also a great option for meal prep since it holds up beautifully in the fridge for a few days.
How to make Turkey Salad:
This recipe comes together in minutes and doesn’t require much more than chopping and stirring. Here’s how:
- Start with turkey: About 4 cups of leftover shredded or chopped turkey. Use a mix of light and dark meat if you have it!
- Make the dressing: In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, fresh sage, parsley, salt, and pepper.
- Add the crunch: Chop celery, apples, red onion, and pecans.
- Mix it up: Toss everything together, fold in dried cranberries, and chill until ready to serve.
Serving Ideas
- Scoop it into lettuce wraps for a light lunch.
- Add it over a bed of greens for a hearty salad.
- Use it as a filling for wraps or sandwiches.
- Pair it with crackers or sliced veggies for a quick snack.
Tips and Variations
- Nut options: Swap pecans for walnuts, almonds, or cashews. Or leave them out if nut free.
- Curry twist: Stir in curry powder, use raisins instead of cranberries, swap herbs for cilantro, and add a touch of sugar for balance.
- No mayo fan? Try Greek yogurt with a drizzle of honey, or use a Paleo-friendly mayo like Primal Kitchen.
- Add grapes: Red grapes make a sweet and juicy swap for apples.
This is one of those recipes you’ll want in your back pocket after Thanksgiving. It’s fast, nourishing, and delicious enough to keep the holiday flavors going for days!!
Turkey Salad
Ingredients
- 1/2 cup mayonnaise*
- 2 tsp apple cider vinegar
- 2 tsp dijon mustard
- 2 tbsp freshly chopped sage
- 2 tbsp freshly chopped parsley
- 1 tsp kosher salt
- 4 cups shredded cooked turkey
- 2 stalks celery, diced
- 1/2 large honeycrisp apple, diced
- 1/4 cup diced red onion
- 1/4 cup dried cranberries**
- 1/4 cup diced pecans
Instructions
- In a large bowl, whisk together mayonnaise, apple cider vinegar, dijon mustard, chopped sage, chopped parsley, and kosher salt.
- Now toss in the turkey, celery, apple, red onion, cranberries, and pecans. Stir to coat completely. Season with additional salt (if needed).
- Transfer to the fridge. It can be served immediately, but tastes better if let to sit in the fridge for at least an hour. You can store in the fridge for up to 5 days!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this all the time for my lunches!! Everyone I know wants the recipe 😀