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Turkey Salad with Cranberries, Pecans, and Dill Recipe

5 from 71 reviews

A refreshing and flavorful turkey salad made with chopped cooked turkey, crunchy celery, sweet dried cranberries, and pecans, combined with a creamy Dijon mustard and dill mayonnaise dressing. Perfect as a sandwich filling, on crackers, or served on a bed of fresh greens for a satisfying and easy meal.

Ingredients

Scale

Salad Ingredients

  • 4 cups chopped cooked turkey
  • 2 ribs celery, finely chopped
  • ½ cup dried cranberries
  • ½ cup chopped pecans
  • ¼ cup minced red onion

Dressing Ingredients

  • 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

  1. Combine Salad Ingredients: In a large bowl, add the chopped cooked turkey, finely chopped celery, dried cranberries, chopped pecans, and minced red onion. Stir gently to mix all the ingredients evenly.
  2. Prepare the Dressing: In a separate smaller bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar (or apple cider vinegar), dried dill, kosher salt, and ground black pepper until smooth and fully combined.
  3. Toss Salad with Dressing: Pour the prepared dressing over the turkey mixture. Toss all ingredients thoroughly to ensure the dressing coats every bite evenly.
  4. Serve: Serve the turkey salad as a filling for sandwiches, on crackers for a snack, or over a bed of fresh salad greens for a light and healthy meal.

Notes

  • For a lighter version, substitute the mayonnaise with Greek yogurt or use a low-fat mayo.
  • Try adding fresh herbs like parsley or chives for extra flavor.
  • Toast the pecans lightly to enhance their nutty taste.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Great way to use up leftover turkey from holiday meals.

Keywords: turkey salad, turkey leftovers recipe, cranberry turkey salad, easy turkey salad, turkey sandwich filling