Description
This Cranberry Pecan Turkey Salad blends irresistible flavors with simple ingredients for a delightful dish! Perfect for brunch, lunch, or a light dinner. Enjoy the crunchy pecans and sweet cranberries in a creamy, delightful salad that’s easy to prepare and sure to impress!
Ingredients
- Roast turkey (4 cups, shredded or chopped)
- Raw pecans (⅔ cup, chopped)
- Dried cranberries (⅔ cup)
- Red onions (½ cup, finely chopped)
- Plain Greek yogurt (⅓ cup, 5 ounces)
- Lemon zest (2 tsp)
- Garlic (1 small clove, minced, optional)
- Pure maple syrup (1 to 2 tsp, optional)
- Sea salt (½ tsp)
- Black pepper (½ tsp)
Instructions
- Prep & chop the turkey into bite-sized pieces
- Mix pecans, cranberries, and onions in a bowl
- In another bowl, mix yogurt, lemon zest, garlic, maple syrup, salt, and pepper to create dressing
- Combine turkey mixture and dressing in one bowl, and gently mix until coated
- Chill for at least 30 minutes before serving
Notes
Use leftover turkey or rotisserie chicken for the base.
Feel free to substitute pecans with walnuts or almonds for variation.
Best enjoyed cold; store leftovers in an airtight container for 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg