Add Preferred SourceTurkey Salad with Cranberries & Walnuts takes a classic dish to a whole new level. With the perfect blend of creamy, crunchy, and sweet, this salad is a delicious way to use up leftover turkey. Perfect for sandwiches, wraps, or as a quick, satisfying snack straight out of the bowl.
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This turkey salad is anything but ordinary. Toasted walnuts and dried cranberries bring flavor, texture, and a hint of sweetness, transforming a simple turkey salad into a delicious, crowd-pleasing dish. Easy to make and incredibly versatile, it’s perfect for a weekday lunch or a holiday get-together.
History
Turkey Salad with Cranberries & Walnuts likely became popular in the 1980s, when the trend toward lighter, health-conscious meals gained momentum in American cuisine. Traditional turkey salad had long been a favorite for using up Thanksgiving leftovers, but the inclusion of cranberries and walnuts brought a festive twist. The vibrant hues of the cranberries and walnuts also evoke classic Thanksgiving colors, adding a visually appealing element to this seasonal dish. This combination offered a balance of sweet, tart, and crunchy elements that fit perfectly with the growing desire for fresh, seasonal ingredients, making it a popular option during fall and holiday gatherings.
Ingredients:
- Shredded turkey – This is a great use of leftover turkey. You can shred it or dice it.
- Green onion – Thinly sliced; you can use the white and green parts.
- Celery – Diced small for crunch; I sometimes use 1–2 stalks depending on how much texture I want.
- Walnuts – Toasted and coarsely chopped; pecans or almonds can substitute.
- Dried cranberries – I like Craisins, but any sweet dried cranberries work.
- Mayonnaise – Any kind will do; I usually use full-fat for creaminess.
- Sour cream – I use whatever I have in the fridge; plain Greek yogurt works as a lighter option.
- Fresh parsley – Fresh and finely chopped; I sprinkle some on top for color.
- Salt and pepper – Season to taste.
Why Use Sour Cream in Turkey Salad?
You might be used to turkey salad recipes calling for just mayonnaise, but adding sour cream gives the mixture a smoother, tangier flavor. It complements the savory turkey and adds an extra layer of creaminess. If you’ve never tried this combo, you’ll be surprised by how much of a difference it makes.
How To Make Turkey Salad with Cranberries and Walnuts
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by chopping or shredding your cooked turkey. I love using a mezzaluna for this. It makes shredding the meat quick and even while keeping your hands safe.
Combine the turkey with sliced green onions, diced celery, toasted walnuts, dried cranberries, mayonnaise, sour cream, and fresh parsley. I like using a large wooden spoon or even salad hands to mix everything gently so the cranberries and walnuts don’t get crushed.
Season with salt and pepper to taste and mix one more time to make sure all the flavors are evenly blended.
Serve immediately for a fresh, crisp salad or chill it in the fridge for a few hours to let the flavors meld beautifully.
How To Toast Walnuts
Toast walnuts in a skillet over medium heat or on a baking sheet in a 325°F oven. Be sure to stir them frequently, as they can burn easily. Once golden and fragrant, take them off the heat, allow them to cool, then chop.
Chef Jenn’s Tips
- Leftover turkey from a holiday meal works perfectly for this salad. You can even freeze the shredded turkey and use it later.
- Always toast your walnuts before chopping to avoid burning the small pieces.
- Customize this salad to suit your preferences. Add extra celery for more crunch, substitute green onions with red onions, or leave out the onions if you prefer.
- If you like a creamier salad, simply add a bit more mayo or sour cream.
Serving Suggestions
Enjoy this Turkey Salad with Cranberries & Walnuts in a sandwich, on a bed of greens, or stuffed into a pita. It also pairs nicely with crackers for a simple, no-fuss appetizer. For a complete meal, serve it alongside a bowl of soup or a fresh, crisp salad.
Storage
Store leftover turkey salad in an airtight container in the refrigerator for up to 3-4 days. Remember, if you’re using leftover turkey, count the total storage time, including the turkey’s time in the fridge before making the salad. Freezing is not recommended as it can affect the texture.
Turkey Salad with Cranberries & Walnuts
Ingredients
- 2 cups cooked turkey shredded or diced
- ½ cup toasted walnuts
- ½ cup dried cranberries like Craisins
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 green onions sliced; white and green parts
- 1 stick celery diced
- 2 tablespoons parsley chopped
- salt and pepper to taste
Instructions
- Chop or shred the turkey, and combine it with sliced green onions, diced celery, toasted walnuts, dried cranberries, mayo, sour cream, and parsley.
- Mix until well blended, then season with salt and pepper. Serve immediately or chill for later.
Notes
Chef Jenn’s Tips
- Leftover turkey from a holiday meal works perfectly for this salad. You can even freeze the shredded turkey and use it later.
- Always toast your walnuts before chopping to avoid burning the small pieces.
- Customize this salad to suit your preferences. Add extra celery for more crunch, substitute green onions with red onions, or leave out the onions if you prefer.
- If you like a creamier salad, simply add a bit more mayo or sour cream.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.