Turkey Cranberry Apple Salad

Creamy turkey salad with dried cranberries, apple, celery, and toasted almonds in a honey Dijon dressing. Serve it on its own, in a wrap, or as a sandwich filling. Ready in about 25 minutes.

Course Lunch, Salad

Cuisine American

Keyword cranberry turkey salad, leftover turkey salad, turkey cranberry apple salad, turkey salad sandwich, turkey salad with cranberries, turkey salad with cranberries and apples

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 406kcal

Author Elizabeth Rodriguez

Ingredients

12–14 ounces Cooked Turkey Breast cold or cooled, diced or chopped, about 2¾–3 cups
¼ cup Celery finely sliced or diced, about 1 small rib, plus 1–2 teaspoons for garnish, optional
¼ cup Sliced Almonds toasted, plus 1–2 teaspoons for garnish, optional
⅓ cup Dried Sweetened Cranberries roughly chopped if large, plus 1–2 teaspoons for garnish, optional
½ cup Apple peeled, cored, and diced, about 1 small apple, we used Fuji
½ cup Mayonnaise plus 1 to 2 tablespoons more if needed
1 teaspoon Dijon Mustard
1 teaspoon Apple Cider Vinegar
1 teaspoon Honey
¼ teaspoon Salt plus more if needed
¼ teaspoon Black Pepper

Instructions

Toast the almonds in a dry skillet over medium-low heat for about 5 minutes until lightly golden and fragrant. Stir frequently or shake the skillet and watch them closely so they don't burn. Transfer the almonds to a plate and let them cool. If you already have toasted almonds, skip this step.
Add the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper to a small jar or bowl. Stir until smooth and well combined. Cover and refrigerate until ready to use.
Add the cold or cooled chopped turkey, celery, apple, dried cranberries, and toasted almonds to a large bowl.
Add the dressing and gently toss with a rubber spatula until the turkey and other ingredients are evenly coated. If it seems dry, stir in 1 to 2 more tablespoons of mayonnaise. Taste and add salt if needed. As a reference, we added a pinch to ours.
Serve immediately, or cover and refrigerate for about 30 minutes if you prefer it colder. Garnish with extra celery slices, toasted almonds, and dried cranberries, if desired.

Notes

Dark meat: You can use dark meat in place of some or all of the breast. The salad will be a little richer.

Apple: Dice the apple just before mixing it into the salad to help keep it from browning.

Storage: Keep the turkey salad covered in the refrigerator for up to 3 to 4 days. That window starts when the turkey was cooked, so if your turkey is already a few days old, eat the salad sooner.

Nutrition