Dinner

Turkey Salad with Cranberries, Pecans, and Dill Recipe

ByClara Bennett November 23, 2025November 23, 2025

Introduction

This turkey salad is a delicious and easy way to use leftover turkey. With a perfect balance of tangy, sweet, and crunchy ingredients, it’s a versatile dish that works well in sandwiches, on crackers, or over fresh greens.

A sandwich cut in half and stacked on a white plate shows three main layers: two thick slices of light brown, airy bread with a soft, porous texture make up the top and bottom layers; the middle layer is filled with chunky pieces of white chicken mixed with a creamy dressing, green celery bits, reddish dried cranberries, and small crunchy nut pieces, creating a colorful, textured filling. The sandwich sits on a white marbled surface with a soft gray blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups chopped cooked turkey
2 ribs celery, finely chopped
½ cup dried cranberries
½ cup chopped pecans
¼ cup minced red onion
¾ cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar (or apple cider vinegar)
½ teaspoon dried dill
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Step 1: In a large bowl, combine the chopped turkey, celery, dried cranberries, pecans, and minced red onion. Stir gently to mix all the ingredients together.
Step 2: In a separate bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, dried dill, kosher salt, and black pepper until smooth and well combined.
Step 3: Pour the dressing over the turkey mixture. Toss everything together until the ingredients are evenly coated with the dressing.
Step 4: Serve the turkey salad in sandwiches, on crackers, or atop a bed of fresh salad greens for a light and tasty meal.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the salad.
Swap dried cranberries for dried cherries or raisins to vary the sweetness.
Add a squeeze of fresh lemon juice to brighten the dressing.
For a lighter version, substitute half the mayonnaise with Greek yogurt.

Storage

Store the turkey salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled but can be served at room temperature if preferred.