This Cranberry Turkey Salad is an ideal lunch for the day after Thanksgiving. It’s quick to make with leftover turkey and cranberry sauce. The dressing is lighter when made with Greek yogurt, though you can substitute mayonnaise if you prefer a richer version.
Why You’ll Love This Recipe
If you have leftover turkey, this cranberry turkey salad is a fast, flavorful way to use it. After a holiday full of heavy dishes, this salad feels fresh and light. The combination of creamy yogurt, tart cranberry sauce, and tender turkey is satisfying without being heavy.
The recipe is very flexible: add chopped apples or grapes for sweetness and crunch, swap Greek yogurt for mayonnaise for a creamier texture, or use rotisserie chicken if that’s what’s on hand. It takes just minutes to prepare, making it perfect for weekday lunches or weekend meal prep.
Serve it in a sandwich or on a croissant, pile it on toasted bread, roll it into a wrap, enjoy it with crackers, or spoon it over mixed greens for a lighter option. The flavors pair well with classic holiday dishes but work equally well any time you want a bright, easy salad.
Ingredients
- Greek yogurt: Makes the dressing creamy and light.
- Cranberry sauce: Jellied or whole-berry both work.
- Fresh lemon juice: A squeeze brightens the flavors.
- Cooked turkey: Leftover roasted turkey or shredded cooked turkey.
- Celery: Diced for crunch.
- Dried cranberries: Adds extra cranberry flavor and chew.
- Pepitas: For crunch and a nutritional boost.
- Seasonings: Sea salt and black pepper to taste.
The full ingredient amounts appear in the recipe card below.
How to Make Cranberry Turkey Salad
- In a medium bowl, whisk together Greek yogurt, cranberry sauce, and lemon juice until smooth.
- Fold in the turkey, diced celery, dried cranberries, and pepitas until everything is evenly coated. Season with sea salt and black pepper to taste.
- Serve the salad in a sandwich or wrap, with crackers, or over a bed of greens.
Nicole’s Cooking Tips
- Be flexible. Leftover turkey is ideal, but shredded rotisserie chicken works well too.
- Choose your cranberry style. Jellied sauce gives a smooth dressing; whole-berry adds texture and a bit more tartness.
- Chill briefly. Refrigerate the salad for 15–20 minutes before serving to let the flavors meld and the dressing thicken slightly.
- Taste and adjust. Cranberry sauces vary in sweetness—add more sauce or lemon juice as needed to suit your preference.
Variations
- Use chicken instead of turkey for a similar, equally tasty salad.
- Swap the yogurt for mayonnaise, or use half yogurt and half mayo for a creamier dressing.
- Add fresh fruit: Chopped apples or halved grapes add juicy sweetness and crunch.
- Alternate mix-ins: Pecans, walnuts, almonds, or sunflower seeds can replace pepitas; golden raisins can replace dried cranberries.
- Make it tangy: Stir in 1/4 teaspoon Dijon mustard to the dressing.
- Add herbs: Fresh or dried thyme, parsley, or sage brings a seasonal touch.
- Go savory: Skip cranberry elements and use sun-dried tomatoes and banana pepper slices for a savory twist.
Serving Suggestions
This salad is excellent on a toasted croissant, whole wheat bread, or a bagel with a handful of baby spinach for extra greens. For a lighter option, serve it over mixed greens or in lettuce wraps. It also pairs well with crackers or toasted baguette slices on a snack board or as an easy appetizer.
Make Ahead and Storage
To make ahead: This salad holds up well for meal prep—make it a day or two in advance. Flavors deepen as it rests.
To store: Keep in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the turkey can absorb some dressing. If you include nuts or extra pepitas, add them just before serving to keep them crunchy.
Frequently Asked Questions (FAQ’s)
Freezing is not recommended; the texture and flavor change and the turkey may dry out when thawed.
Yes. Pre-cooked, shredded turkey breast works well—just ensure the meat has cooled before mixing.
Use mayonnaise in place of Greek yogurt or mix a few tablespoons of mayo into the yogurt for a richer texture.
More Ways to Use Leftover Turkey
Leftover shredded turkey can be swapped into many chicken-based recipes. It works well in salads, soups, and bowls—try it in chicken salad-style recipes or comforting soups for easy weeknight meals.
- Apple Cranberry Chicken Salad (use turkey instead)
- Chicken Pastina Soup (use turkey for a twist)
- Creamy Orzo Chicken Soup with turkey
- BLT-style salad with turkey
- Buffalo-style turkey on rice bowls or as a dip base
If you make this recipe, please leave a rating and comment to share how it turned out.
Cranberry Turkey Salad
No reviews
- Author: Nicole | Fresh Apron
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 2 1/2 cups
- Category: Salad
- Method: Stir
- Cuisine: American
Description
A light, creamy cranberry turkey salad made with Greek yogurt, leftover turkey, and cranberry sauce. It’s a fresh, easy lunch perfect for the day after Thanksgiving or any time you want a quick, bright meal.
Ingredients
- ⅓ cup plain Greek yogurt
- 2 tablespoons cranberry sauce (jellied or whole-berry)
- 1 teaspoon lemon juice
- 2 cups cooked shredded turkey
- 1 celery stalk, diced
- 2 tablespoons dried cranberries
- 1 tablespoon pepitas
- Sea salt and pepper, to taste
Instructions
- Whisk together Greek yogurt, cranberry sauce, and lemon juice until smooth.
- Fold in turkey, celery, dried cranberries, and pepitas. Season with salt and pepper to taste.
- Serve in a sandwich or wrap, with crackers, or over salad greens.
Notes
Taste and adjust the balance of cranberry sauce, lemon juice, or yogurt to suit your preference. Chill for 15–20 minutes before serving to let flavors meld.
Nutritional values are approximate and were estimated using 0% fat plain Greek yogurt.
Nutrition
- Serving Size: 2/3 cup
- Calories: 164
- Sugar: 7.2 g
- Sodium: 196.5 mg
- Fat: 3.8 g
- Saturated Fat: 1 g
- Carbohydrates: 9 g
- Fiber: 0.7 g
- Protein: 22.8 g
- Cholesterol: 72.2 mg