This delicious and fresh Leftover Turkey Salad with Cranberry Vinaigrette is the perfect healthy recipe for what to do with your Thanksgiving leftovers!
Thanksgiving is over. For many of us, this means we have a ton of leftovers in our fridge.
So the question is what kind of Thanksgiving leftovers person are you? Are you the kind who recreates the exact same meal as the big day? Or do you like to change things up?
If you like to change things up, I’ve got a great salad for you.
This salad is kinda like a Thanksgiving explosion of delicious, fresh, and vibrant flavors.
There’s a lot of food and it’s hard to say no to all the goodness, especially since it’s just once a year.
So, if you’re feeling that carb coma hard and you want a lighter escape, this leftover turkey salad with cranberry vinaigrette is totes perfection.
P.S. You’re not alone on this one.
Oh and the pomegranate seeds, though. You guys. Those pomegranate seeds are just amazingness on this salad.
Oddly enough, we all have my daughter, Jordan, to thank for them in this recipe.
We happened to have a pomegranate in the house because Jordan asked if she could buy one to see what it tasted like. Now, I had a pomegranate tree/bush? when I grew up so I knew how lovely they were, so I was stoked she wanted to try one.
As I was making this salad, I just so happened to glance over at her pomegranate.
Luckily, she said I could have a few! And that was all it took 🙂
It might be more difficult to get your hands on cranberries or pomegranates, but those could be subbed out for whatever is in season.
I sure hope you enjoyed your Thanksgiving and that you try out this yummy salad to even further enjoy your leftovers.
Leftover Turkey Salad with Cranberry Vinaigrette
We had a quiet Thanksgiving by ourselves and it was pretty great. Gotta love calm, easy, and tasty food during the holidays! 🙂
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1/4 cup prepared cranberries
- 1 tbsp Dijon mustard
- 1 small clove garlic
- 1/2 tsp sea salt
- 1/4 tsp pepper
- *optional: 2 tbsp. water to loosen
- 1/4 cup raw pecans
- 3 tbsp pure maple syrup
- 6 oz diced Thanksgiving turkey
- 4 cups baby spinach
- 3 oz crumbled goat cheese
- 1 avocado diced
- 1/4 cup pomegranate seeds
To make the vinaigrette dressing, in a blender, combine the olive oil, red wine vinegar, balsamic vinegar, prepared cranberries, dijon mustard, a small garlic clove, sea salt, and ground black pepper. Blend until very smooth, then set aside. If you'd like the consistency to be a tiny bit looser, you could add 1-2 tbsp. water, if desired.
To make the candied pecans, heat a pan over medium heat and add the raw pecans and pure maple syrup.
Stir the pecans pretty consistently and you’ll start to see the maple syrup crystallize and coat the pecans in a sugary coating. This should take about 5-8 minutes. Once the syrup has crystallized, remove from heat, allow to cool, and then chop.
To assemble the salad, begin with a bed of fresh baby spinach, then top with diced Thanksgiving turkey, crumbled goat cheese, diced avocado, the candied pecans, and some pomegranate seeds.
Drizzle with the cranberry dijon vinaigrette and enjoy.
To make this recipe, I use left-over turkey meat and left-over cranberries from Thanksgiving, but you can always make your own (which I totally have, too) to enjoy this salad year round.
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