This Roasted Turkey Cranberry Salad is a light and delicious 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.

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

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 perfect light lunch you can feel good about. Especially after the heavy yet equally delicious Thanksgiving dinner. 

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

First, gather your ingredients. Here’s what you’ll need; 1/2 cup Greek yogurt, 2 tablespoons mayonnaise, 1-1/2 tablespoons apple cider vinegar, 1 tablespoon honey, salt and pepper, 4 cups cooked and shredded turkey, 1/3 cup sliced celery, 1/4 cup finely diced red onion, 1/4 cup dried cranberries and 1/3 cup pecans (toasted and then chopped).  

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

To start, first add greek yogurt, mayo, cider vinegar, honey, salt and pepper in to a medium bowl. Then whisk well to combine and set off to the side.

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

Next, in a large bowl, add the cooked turkey, celery, red onion and chopped toasted pecans. Toasting the pecans really adds some flavor! And because it’s fancy 😉

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

Then pour the greek yogurt dressing into the bowl and toss until all of the dressing is throughout.

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

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.

I love 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. 

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

Enjoy! And if you give this Roasted Turkey and Cranberry Salad with Greek Yogurt Dressing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing
Yield: 6 (3/4 cup servings)

Roasted Turkey Cranberry Salad with Greek Yogurt Dressing

Shredded leftover turkey tossed with celery, red onion, toasted pecans and dried cranberries are tossed in a light greek yogurt dressing. Serve on a bed of baby spinach or on a buttery flakey croissant.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

FOR THE SALAD:

  • 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

FOR THE DRESSING:

  • 1/2 cup nonfat unsweetened Greek yogurt
  • 2 tablespoons mayonnaise
  • 1-1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • a pinch of kosher salt, more or less to taste
  • a pinch of freshly ground black pepper, more or less to taste
  • 1/2 cup of micro greens, optional

Instructions

  1. In a small skillet, add the pecans and heat on medium-low heat until fragrant. About 5 to 6 minutes. Then chop.
  2. In a mixing bowl, combine the cooked turkey, celery, onions, cranberries berries and chopped pecans.
  3. In a separate mixing bowl, whisk together the greek yogurt, mayonnaise, cider vinegar, honey, salt and pepper.
  4. Pour the greek dressing over the salad and toss to coat.
  5. Serve immediately or cover and chill until ready to serve.

Notes

Serve on a split croissant or on a bed of baby spinach or arugula.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

3/4 cup

Amount Per Serving: Calories: 295 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 101mg Sodium: 162mg Carbohydrates: 12g Fiber: 2g Sugar: 9g Protein: 29g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]