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Leftover Turkey Salad With Cranberry Vinaigrette - Square Recipe Preview Image

Leftover Turkey Salad With Cranberry Vinaigrette

This Leftover Turkey Salad with Cranberry Vinaigrette is the perfect use of those Thanksgiving leftovers!
Categories Clean, gluten free, Salad, Thanksgiving
Difficulty Easy
Keyword healthy turkey salad recipe, turkey salad, turkey salad with cranberries
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 2 salads
Calories 634 kcal
Author Lacey Baier of A Sweet Pea Chef


For The Cranberry Dijon Vinaigrette:

  • 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

For The Candied Pecans:

  • 1/4 cup raw pecans
  • 3 tbsp pure maple syrup

For The Salad:

  • 6 oz diced Thanksgiving turkey
  • 4 cups baby spinach
  • 3 oz crumbled goat cheese
  • 1 avocado diced
  • 1/4 cup pomegranate seeds


  1. 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.
  2. To make the candied pecans, heat a pan over medium heat and add the raw pecans and pure maple syrup.
  3. 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.
  4. 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.
  5. Drizzle with the cranberry dijon vinaigrette and enjoy.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Leftover Turkey Salad With Cranberry Vinaigrette
Amount Per Serving (1 g)
Calories 634 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 12.5g63%
Cholesterol 87.3mg29%
Sodium 414.6mg17%
Carbohydrates 37.2g12%
Fiber 10.4g42%
Sugar 23.6g26%
Protein 34.8g70%
* Percent Daily Values are based on a 2000 calorie diet.