Description
This Cranberry Pecan Turkey Salad blends savory turkey, crunchy pecans, and sweet-tart cranberries with Greek yogurt for a quick and satisfying meal—perfect for lunch or a potluck!
Ingredients
Scale
- 4 cups roast turkey, shredded or chopped
- â…” cup raw pecans, chopped
- Dried cranberries
- ½ cup red onion, finely chopped
- â…“ cup plain Greek yogurt
- 2 teaspoons lemon zest
- 1 small clove garlic, minced (optional)
- 1 to 2 teaspoons maple syrup (optional)
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper
Instructions
- Chop turkey, pecans, and red onion.
- In a bowl, mix turkey with pecans, cranberries, and onion.
- In another bowl, blend Greek yogurt with lemon zest, garlic, maple syrup, salt, and pepper.
- Combine dressing with the turkey mixture and fold gently.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Adjust sweetness of the salad by varying the amount of maple syrup.
To keep the salad fresh, consider adding nuts just before serving.
Use gluten-free turkey and dairy-free yogurt for dietary accommodations.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg