Name: Roasted Turkey Cranberry Salad at Home
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/3 cup pecans; 4 cups shredded cooked leftover turkey; 1/3 cup sliced celery; 1/4 cup finely diced red onion; 1/4 cup dried cranberries; 1/2 cup plain nonfat Greek yogurt; 2 tablespoons mayonnaise; 1½ tablespoons apple cider vinegar; 1 tablespoon honey; 1 pinch kosher salt (more or less to taste); 1 pinch black pepper (freshly ground, more or less to taste); 1/2 cup micro greens (optional)

This Roasted Turkey Cranberry Salad is a light and savory way to use up leftover turkey. Turkey, dried cranberries, celery and onions are tossed with toasted pecans and a light greek yogurt dressing. Serves 6 in 15 minutes.

One last recipe for your leftover turkey before I spend the day making pies. With that said, do I have the recipe for you! This roasted turkey cranberry salad is the dependable light lunch you can feel good about.

Especially after the heavy yet equally flavor-packed Thanksgiving dinner.

For this Leftover Roasted Turkey Cranberry Salad Set out:

plain nonfat greek yogurt
mayonnaise
apple cider vinegar
honey
salt and pepper
leftover roasted shredded turkey
celery
red onion
dried cranberries
pecans (toasted)

To start, in a medium bowl, add 1/2 cup greek yogurt, 2 tablespoons mayo, 1-1/2 tablespoons apple cider vinegar, 1 tablespoon honey and season with kosher salt and freshly ground black pepper to taste.

Whisk well to combine and set off to the side.

Next, in a large bowl, add 4 cups cooked turkey, 1/3 cup sliced celery, 1/4 cup finely diced red onion and 1/3 cup chopped toasted pecans. Toasting the pecans truly adds some flavor! And because we’re fancy 😉

Pour the greek yogurt dressing in with the salad ingredients.

Toss until all of the dressing is throughout.

However you decide to serve this is up to you! For my girls, I cut a large croissant in half horizontally and topped it with 3/4 cup of the roasted turkey cranberry salad and sprinkled micros greens onto for color and texture. For moi, I ate it on a bed of baby arugula, with the micro greens and extra black pepper.

A regular here the crunch of the celery and onions with the toasted pecans and sweet dried cherries. This roasted turkey cranberry salad is great for a light lunch or brunch or for meal prepping for the week.