Turkey Cranberry Apple Salad
This cranberry turkey salad features leftover turkey meat, sweet dried cranberries, crunchy apple and crispy shredded brussels sprouts all coated in a zesty, creamy dressing. A delicious way to use up holiday leftovers it is ready in minutes!
Servings 4 servings
Calories 202kcal
Equipment
- Zester
Ingredients
- 7.05 ounces leftover turkey chopped, approx. 1⅓ cups
- ½ cup dried sweetened cranberries
- 1 apple cored, cubed
- 5-6 brussels sprouts rinsed, trimmed, finely sliced
- 1 large dill pickle/pickled gherkin or 2-3 small, cubed
- ½ red onion finely chopped
- 2 tablespoons parsley finely chopped
- Sea salt and pepper to taste
For the dressing
- 4 tablespoons yogurt
- 3 tablespoons mayonnaise regular or reduced fat
- 1½ tablespoons lemon juice plus zest of ½ lemon
Instructions
- Assemble ingredients: In a large bowl combine all the salad ingredients.
- Prepare dressing: In another bowl combine the dressing ingredients and stir thoroughly.
- Assemble salad: Add the dressing along with some seasoning into the salad. Stir until thoroughly mixed in then taste the mixture and adjust the seasoning if required.
- Chill: Refrigerate for 30 minutes, if possible, before serving.
Notes
- Use white or dark turkey meat or a bit of both.
- Zest the lemon before juicing it.
- You can, but don't have to, soak the cranberries in a little water for 30 minutes to make them juicy before adding into the salad.
- For best results refrigerate this turkey and cranberry salad for 30 minutes before serving.
- Best served the day it’s made, but it’ll still taste great the next day. Keep covered and refrigerated.
- Not suitable for freezing.
Nutrition
Calories: 202kcal | Carbohydrates: 25g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 292mg | Potassium: 373mg | Fiber: 3g | Sugar: 19g | Vitamin A: 440IU | Vitamin C: 29mg | Calcium: 73mg | Iron: 1mg