Turkey Salad with Cranberry Vinaigrette
My recipe ideas for Thanksgiving leftovers are endless, and tonight’s leftover meal is Turkey Salad with Cranberry Vinaigrette.
So another delicious Thanksgiving has come and gone.
Lots of yummy food and memories, oh….and lots of leftovers as well!
On actual Thanksgiving my shirt was very fitting, as I pretty much did gobble til I wobbled.
This salad though, is a much needed lighter meal 😉
The star of this salad is the cranberry vinaigrette, which I made using the leftover cranberry sauce.
Here is how to make Turkey Salad with Cranberry Vinaigrette
Simply put the cranberry sauce, olive oil, balsamic vinegar, dijon mustard, and sugar into a blender or food processor.
Pulse until evenly mixed and you have your dressing.
It’s a little on the thick side compared to a traditional vinaigrette, and super flavorful!
Next part is easy…building the salads!
I am using freshly chopped romaine lettuce, you can use any lettuce of your choice.
Chop the leftover turkey and put that over top right over of the lettuce.
Then add crumbled feta cheese, dried cranberries, and candied pecans right over top.
The combo of the sweet and salty is perfection.
Drizzle the delicious cranberry dressing right over top and enjoy!
Turkey Salad with Cranberry Vinaigrette certainly doesn’t look or taste like leftovers 🙂
So fresh and delicious!
This would be a great meal prep idea also.
Just pack the salads into containers and put the dressing in a cup on the side.
More recipe ideas for Leftover Turkey Dinners!
More yummy stuff to try like Turkey Salad with Cranberry Vinaigrette…
Steak and Cherry Salad with Light Balsamic Dressing
One of my all time favorite salads!
Grilled BBQ Chicken Salad with Avocado Ranch
Southwest Chicken Salad
Air Fryer Bacon Wrapped Turkey
Chopped Greek Chicken Salad
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Turkey Salad with Cranberry Vinaigrette
Turkey Salad with Cranberry Vinaigrette celebrates the combo of turkey and cranberries, great for leftover turkey and cranberry sauce!
Ingredients
- 1/2 cup olive oil
- 1/2 cup jellied cranberry sauce
- 1/4 cup balsamic vinegar
- 2 Tbsps dijon mustard
- 1 Tbsp sugar
- 6 to 8 cups chopped lettuce of choice
- 2 cups cooked turkey (shredded or chopped)
- 4 oz crumbled feta cheese
- 2 oz candied walnuts or pecans
- 2 oz dried cranberries
Instructions
-
Add the olive oil, cranberry sauce, balsamic vinegar, dijon mustard, and sugar to a blender or food processor. Pulse until smooth.
-
Divide the lettuce evenly between 4 plates or bowls. Top each with the cooked turkey, feta cheese, candied walnuts or pecans, and dried cranberries. Serve with the cranberry vinaigrette.
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