Description
This Cranberry Pecan Turkey Salad combines creamy turkey, crunchy pecans, and sweet cranberries, making it a refreshing option for lunch or a potluck dish. Easy to prepare and absolutely delicious!
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
- 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
- Shred or chop the roast turkey into bite-sized pieces and place in a large bowl.
- Chop the pecans and finely dice the red onions before measuring out the cranberries.
- In a separate bowl, blend Greek yogurt, lemon zest, and any optional ingredients until smooth to form the dressing.
- Combine the turkey, pecans, cranberries, onions, and dressing in the large bowl, folding them together gently.
- Taste and adjust seasoning with salt, pepper, and maple syrup as needed, then let it chill in the refrigerator for at least 30 minutes before serving.
Notes
For added flavor, you can toast the pecans before adding them.
Try substituting the Greek yogurt with dairy-free yogurt for a vegan option.
Add diced celery for extra crunch if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 5g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg