Description
Enjoy a delightful blend of savory turkey, crunchy pecans, and sweet cranberries in this easy, homemade Cranberry Pecan Turkey Salad—perfect for quick meals!
Ingredients
Scale
- 4 cups roast turkey (shredded or chopped)
- ⅔ cup raw pecans (chopped)
- ⅔ cup dried cranberries
- ½ cup red onions (finely chopped)
- ⅓ cup plain Greek yogurt (5 ounces)
- 2 tsp lemon zest
- 1 small clove garlic (minced, optional)
- 1 to 2 tsp pure maple syrup (optional)
- ½ tsp sea salt (to taste)
- ½ tsp black pepper
Instructions
- Prepare the ingredients by shredding the turkey and chopping the onions and garlic.
- Combine shredded turkey, chopped pecans, cranberries, and red onions in a bowl.
- Whisk together Greek yogurt, lemon zest, maple syrup, salt, and pepper in a separate bowl.
- Fold the dressing into the turkey mixture gently to combine.
- Chill the salad in the refrigerator for about 30 minutes before serving.
Notes
Use leftover turkey or freshly roasted for the best flavor.
Adjust seasoning to taste; sometimes a hint more salt enhances the dish.
For a nut-free version, substitute pecans with sunflower seeds.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 9g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg