When you want something fresh, crisp, and satisfying, this turkey apple cranberry pecan salad checks every box. It’s a vibrant mix of sweet and savory, crunchy and tender, and light yet filling. Perfect for using up leftover turkey or for a refreshing, protein-packed lunch any day of the week.
This salad is a celebration of texture and balance. You’ve got juicy turkey, tart apples, chewy dried cranberries, and toasted pecans all layered over fresh greens. A simple homemade vinaigrette pulls it all together with a tangy-sweet finish.
It’s an easy recipe, but it tastes like something you’d order at a café. Whether you’re looking to eat clean or just love bold, fresh flavors, this salad delivers. It’s just as great for lunch as it is for a light dinner.
The beauty is in the contrast. The apples bring crunch and freshness, the cranberries a pop of sweetness, and the pecans a buttery crunch. Paired with savory turkey and tossed in a zippy vinaigrette, each bite is balanced and full of life.
This salad works with whatever greens you like—baby spinach, arugula, or a spring mix are all great choices. Add crumbled feta or goat cheese if you want some creaminess, or keep it dairy-free for a lighter bite.
It’s also a great option for meal prep. Store the components separately and toss just before serving. The vinaigrette can be made in advance and kept in the fridge for up to a week.
And the dressing? Just olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper. It’s light, flavorful, and complements the salad without overpowering the fresh ingredients.
This is a salad for people who think they don’t like salad. It’s dynamic, not boring. Hearty, not skimpy. And you’ll feel good after eating it.
Whether you’re repurposing turkey from the holidays or making it fresh just for this dish, it’s a salad you’ll look forward to.
It’s also easy to scale up for gatherings or serve as a side with soup or sandwiches. Or enjoy it as a standalone main—it has enough going on to stand firmly on its own.
Need a quick but impressive lunch for guests? This is the one. It looks elegant, tastes amazing, and takes less than 20 minutes to make.
And if you want to swap ingredients, go ahead. Use chicken instead of turkey, pears instead of apples, or walnuts instead of pecans. This salad is as flexible as it is flavorful.
It’s proof that healthy and satisfying aren’t opposites—they’re partners.
Servings: 2 large salads or 4 small
Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Ingredients:
For the salad:
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1 1/2 cups cooked turkey, chopped or shredded
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans, toasted and roughly chopped
- Optional: 1/4 cup crumbled feta or goat cheese
For the vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper, to taste
Instructions:
- In a small jar or bowl, whisk together the vinaigrette ingredients until emulsified. Set aside.
- In a large bowl or on individual plates, arrange the greens.
- Top with turkey, apple slices, cranberries, and pecans.
- Add cheese if using.
- Drizzle with vinaigrette just before serving.
Tips:
- Toast pecans in a dry skillet over medium heat for 2-3 minutes for extra flavor.
- Add a few thinly sliced red onions for extra bite.
- To keep apples from browning, toss slices in lemon juice.
Why You Will Love This Recipe:
It’s fresh, flavorful, and filled with satisfying ingredients. This salad is an easy way to turn leftovers into something new and crave-worthy.
A fresh and flavorful turkey salad with apple, cranberry, and pecans tossed in a light vinaigrette. Perfect for quick lunches, meal prep, or a light, satisfying dinner.
