TURKEY AND CRANBERRY SALAD
This Turkey and Cranberry Salad is a refreshing twist on post-holiday leftovers, which is perfect for a light meal year-round. This salad combines lean chopped turkey breast with fresh apple, crunchy walnuts and a mixture of crisp iceberg lettuce and baby spinach, all topped with a dollop of cranberry sauce for a delightful balance of sweetness and tang. This turkey and cranberry salad is easy to prepare with no cooking required. This salad is a protein-rich, high-fibre and low-fat option that is both satisfying and festive for any occasion.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
No-Cook
OCCASION/HOLIDAY
Thanksgiving, Christmas, Fall, Winter, Picnic, Potluck, Family Reunion, New Year’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Low/ No Sugar, Quick & Easy, Wheat / Gluten-Free, Kid Friendly
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Turkey And Cranberry Salad:
- 1½ tablespoons cranberry sauce
- ½ cup cooked turkey breast, chopped
- ¼ cup chopped apple
- 2 tablespoons chopped walnuts
- ¼ cup baby spinach
- ¼ cup shredded iceberg lettuce
FULL NUTRITIONAL INFORMATION
- Calories: 240 kcal
- Protein: 22 grams
- Carbohydrates: 9 grams
- Sugars: 6 grams
- Fat: 12 grams
- Saturated Fat: 1 gram
- Fibre: 3 grams
- Sodium: 180 milligrams
- Cholesterol: 45 milligrams
PREPARATION
There are the following ingredients for Turkey And Cranberry Salad:
- Prepare The Greens: Add baby spinach and shredded iceberg lettuce to your salad bowl or mason jar to form the base layer.
- Add Protein And Fruit: Layer in the chopped turkey breast and chopped apple for a juicy, tender and slightly sweet contrast.
- Add Texture: Sprinkle the chopped walnuts over the top to introduce a crunchy and nutty element.
- Add The Cranberry: Spoon 1½ tablespoons of cranberry sauce over the salad or dot it throughout the jar for even flavour distribution.
- Assemble And Serve: Toss gently to combine all ingredients just before eating or layer in a mason jar for a portable and make-ahead lunch.
PREP TIME
10 minutes
COOKING TIME
None
TIPS
Here are some helpful tips for Turkey And Cranberry Salad:
- Use Leftover Turkey: Perfect for using up roast turkey from festive meals or meal preparation.
- Choose Crisp Apples: Varieties like Pink Lady or Granny Smith add crunch and a sweet-tart flavour.
- Chop Uniformly: Even-sized pieces of turkey and apple create a balanced texture in every bite.
- Keep Sauce Separate: If storing, add cranberry sauce just before eating to prevent sogginess.
- Toast The Walnuts: Lightly toasting nuts enhances their flavour and adds extra crunch.
VARIATIONS
- Make It Dairy-Rich: Add a tablespoon of crumbled feta or goat cheese for creaminess.
- Boost Fibre: Toss in a spoonful of cooked quinoa or wild rice.
- Switch Up The Nuts: Use pecans or slivered almonds as an alternative to walnuts.
- Add Greens: Mix in rocket or kale for a peppery or earthy contrast.
- For A Dressing Twist: Mix cranberry sauce with a dash of balsamic vinegar for a quick vinaigrette.
PREPPING AND STORAGE
- Refrigeration: Store in a sealed mason jar or airtight container in the fridge for up to 2 days.
- Make-Ahead Convenience: Assemble salad without the cranberry sauce for longer freshness; add it right before serving.
- Freezing: Not suitable for freezing due to the fresh vegetables and fruit texture changes.
- Layering Tip: Place turkey, apples and walnuts at the bottom, followed by lettuce and spinach on top.
- Storage Temperature: Keep chilled and consume within 24 to 48 hours for the best texture and taste.