Roasted Turkey Cranberry Salad with Greek Yogurt Dressing

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

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. Yields 6 (3/4 cup) servings

Course Mains & Entrees

Cuisine American

Keyword cranberries, Greek yogurt, healthy, leftovers, pecans, salad, Thanksgiving, turkey

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 287

Author Laurie McNamara

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 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

US Customary - Metric

Instructions

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

Nutrition