Turkey Cranberry Salad
A refreshing and creamy salad that makes the perfect lunch for busy days.
recipesbynani.comThis Turkey Cranberry Salad is one of my favorite ways to use up leftover roast turkey. It is a wonderful blend of sweet dried cranberries, savory turkey, and a bit of crunch from sunflower seeds that keeps every bite interesting.
My best tip is to let the salad sit in the fridge for about twenty minutes before you serve it. This gives the flavors a chance to meld together and makes the dressing nice and cool.
🧺 Ingredients
- 2 cups cooked turkey, diced
- 1/2 cup mayonnaise
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds
- 1/4 cup crumbled feta or goat cheese
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
👩🍳Instructions
- 1
Place the diced turkey into a large mixing bowl.
- 2
Add the mayonnaise, dried cranberries, diced red onion, sunflower seeds, and cheese to the bowl.
- 3
Pour the lemon juice over the mixture and stir everything until the turkey is well coated.
- 4
Season the salad with salt and pepper according to your taste.
- 5
Cover the bowl and refrigerate for at least twenty minutes before serving.
💡 Tips
You can serve this salad over a bed of fresh greens for a light meal, or scoop it onto toasted bread to make a hearty sandwich. Keep any leftovers in an airtight container in the fridge for up to three days.
Made this recipe? Let us know how it went.
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