This Turkey Salad with Cranberries and Walnuts is the perfect thing to make with your leftovers from Thanksgiving, or anytime during the year as you can easily substitute chicken for the turkey. It has that awesome Thanksgiving flavor but it’s lighter and since it’s served cold, it’s a nice break from the usual gravy-laden leftover fare.
I consider myself extremely lucky to have an entire gallon sized container packed FULL of leftover turkey meat. Using two cups of turkey to make this salad barely even made a dent in it. Since I’m now 8 months pregnant and down to the final countdown, I have grand plans to stock my freezer with turkey pot pies this week so we’re all set after baby comes.
This turkey salad has dried cranberries, but if you have leftover fresh cranberries (which are less sweet and more tart) those can also be used. The cranberries add a bit of a sweet and tart kick to the salad, and the walnuts and celery add a great crunch. The parsley adds speckles of green (which makes it super festive and pretty paired with the red cranberries). It’s the PERFECT turkey salad!
If you are lucky like me, you’ll get to put this on homemade rosemary bread (courtesy of my brother-in-law). My goodness, these sandwiches were good!
The best part about this recipe? It makes about four sandwiches, so it’s the perfect thing to take to work this week and reminisce about your wonderful holiday break. Or, have it on crackers, or even on a bed of greens (I loved doing this as a low-carb option when I was eating mostly Paleo in the beginning of this year).
Recipe for Turkey Salad with Cranberries and Walnuts below!Print
Turkey, Cranberry, and Walnut Salad
This is the perfect recipe to use up your leftover turkey from Thanksgiving! Turkey salad with cranberries and walnuts make up this creamy, cold, and light salad. Chicken can easily be substituted for turkey.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4
- 2 cups chopped turkey meat (chicken can also be used)
- 1/4 cup dried cranberries (or chopped fresh)
- 1/4 cup chopped walnuts (or pecans)
- 1 large stalk celery, finely diced
- 1 tablespoon chopped fresh parsley
- 1/4 cup mayonnaise
- salt and pepper, to taste
- Mix all ingredients in a bowl.
- Serve on crackers, on a sandwich, or on a bed of greens.
- Cover and refrigerate for up to five days.