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Amazing 10-Minute Cranberry Turkey Salad with Pecans

Cranberry Turkey Salad with Pecans
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Use up your leftover turkey in this bright and refreshing Cranberry Turkey Salad with Pecans. It’s a light, flavorful lunch that brings a taste of Sunday joy to any day of the week.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped
  • 1/4 cup celery, finely diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup mayonnaise (or Greek yogurt for lighter option)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Place the shredded turkey in a medium mixing bowl.
  2. Add the dried cranberries, chopped pecans, diced celery, and minced red onion to the bowl.
  3. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and lemon juice until smooth.
  4. Pour the dressing over the turkey mixture.
  5. Gently fold all ingredients together until everything is evenly coated. Do not overmix.
  6. Season with salt and pepper to your preference.
  7. Serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld.

Notes

  • You can toast the pecans lightly before chopping for a deeper, nuttier flavor.
  • For a tangier salad, substitute half the mayonnaise with plain Greek yogurt.
  • This salad tastes great served on lettuce cups, in a sandwich, or with crackers.

Nutrition

Find it online: https://sundayflavor.com/cranberry-turkey-salad-with-pecans/