Why You’ll Love This Recipe

This salad is an excellent use of leftover turkey and seasonal produce, making it both practical and delicious. It’s packed with texture — tender meat, crunchy nuts, chewy cranberries, and crisp greens — and offers a beautiful balance of sweet, savory, and tart. The salad is customizable, great for meal prep, and can stand alone as a light dinner, hearty lunch, or holiday side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

Cooked turkey (roasted or leftover, sliced or cubed)
Mixed greens (arugula, spinach, or romaine)
Apple (sliced or diced)
Dried cranberries
Roasted sweet potatoes or butternut squash (optional)
Cooked quinoa or wild rice (optional)
Toasted pecans or walnuts
Red onion (thinly sliced)
Goat cheese or feta (optional)

For the dressing:

Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup or honey
Salt
Black pepper

Directions

If using roasted vegetables or grains, prepare or warm them as needed.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper to make the vinaigrette.
In a large mixing bowl, combine the greens, sliced apples, cranberries, nuts, red onion, and roasted veggies or grains if using.
Add the cooked turkey and toss gently with the vinaigrette until well combined.
Top with crumbled goat cheese or feta, if using, and serve immediately.

Servings and timing

This recipe serves 2 as a main dish or 4 as a side.

Prep time: 15 minutes
Cook time (if roasting vegetables or grains): 25 minutes
Total time: 15–40 minutes depending on components used

Variations

Vegetarian: Omit turkey and add chickpeas or roasted tofu.
Sweet Twist: Add pomegranate seeds or sliced pears.
Savory Boost: Use roasted Brussels sprouts or sautéed mushrooms.
Crunch Factor: Add roasted pumpkin seeds or crispy shallots.
Grain Bowl Version: Serve over farro, barley, or quinoa for a more filling meal.
Spicy Vibe: Add a pinch of cayenne or red pepper flakes to the dressing.

Storage/Reheating

Store salad components separately for best results:

Salad (undressed): Store in an airtight container in the fridge for up to 2 days.
Turkey: Store cooked turkey in the fridge for up to 3–4 days.
Dressing: Store in a sealed jar in the refrigerator for up to 1 week. Shake before using.
Avoid storing the fully assembled salad once dressed, as the greens may become soggy.

FAQs

Can I use leftover Thanksgiving turkey?

Yes, this is a perfect way to use up leftover roast turkey from any holiday meal.

What kind of apples work best?

Crisp varieties like Honeycrisp, Gala, or Fuji add both texture and sweetness.

Can I make this salad ahead of time?

Yes, prep all the components in advance and toss together with dressing just before serving.

Is this salad gluten-free?

Yes, if using gluten-free grains (like quinoa or wild rice) and checking labels on dressings and cheese.

Can I use store-bought dressing?

You can, but homemade apple cider vinaigrette offers the freshest flavor.

How do I make this salad more filling?

Add roasted vegetables and a cooked grain like quinoa or farro to turn it into a complete meal.

Can I use rotisserie chicken instead of turkey?

Yes, shredded or sliced rotisserie chicken is a great substitute if turkey isn’t available.

What nuts are best for this salad?

Pecans, walnuts, or almonds work well — toast them for added flavor and crunch.

Can I serve this warm?

Yes, slightly warm turkey or roasted vegetables before tossing for a cozy version.

What should I serve with this salad?

It pairs well with crusty bread, soup, or can stand alone as a full meal.

Conclusion

Turkey Harvest Salad is a fresh, flavorful celebration of fall ingredients that’s both nourishing and satisfying. With its blend of textures, colors, and seasonal flavors, it’s a perfect way to repurpose leftovers or create a wholesome meal from scratch. Whether for lunch, dinner, or a festive side, this salad brings comfort and brightness to your table.

Turkey Harvest Salad

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Turkey Harvest Salad is a vibrant and hearty seasonal salad featuring tender turkey, crisp apples, dried cranberries, toasted nuts, and optional roasted vegetables or grains, all tossed in a tangy maple vinaigrette. It’s perfect for fall meals or using up holiday leftovers.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25 minutes (optional, for roasting components)
Total Time: 15–40 minutes
Yield: 2 servings (main) or 4 servings (side)
Category: Salad
Method: No-Cook / Roasting (optional)
Cuisine: American
Diet: Gluten Free

Instructions

If using roasted vegetables or grains, prepare or warm them in advance.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper until well combined.
In a large salad bowl, combine greens, apple, cranberries, nuts, red onion, and optional roasted veggies or grains.
Add cooked turkey and drizzle with the prepared dressing.
Toss gently to coat all ingredients evenly.
Top with goat cheese or feta if desired and serve immediately.

Notes

Use leftover turkey or rotisserie chicken for convenience.
To make vegetarian, swap turkey for chickpeas or tofu.
Prep ingredients ahead and assemble just before serving to keep greens fresh.
Add roasted Brussels sprouts or mushrooms for more savory depth.
The salad can be served warm by heating the turkey and roasted vegetables before tossing.

Nutrition

Serving Size: 1 side salad
Calories: 310
Sugar: 10g
Sodium: 300mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 18g
Cholesterol: 40mg