Deliciously Inspired Turkey Salad
Transform leftover turkey into an unbelievably fresh, flavorful, and crunchy turkey salad featuring crisp celery, toasted walnuts, sweet cranberries, and a vibrant, tangy Dijon-herb dressing. Perfect for sandwiches or a light meal.
Servings 4 Servings
Calories 380kcal
Ingredients
- 3 cups cooked turkey breast about 1 lb, shredded or diced into ½-inch pieces (leftover roasted, air-fried, or poached works best)
- ½ cup good quality mayonnaise
- 1 tablespoon apple cider vinegar for bright tang
- 1 teaspoon Dijon mustard adds a subtle, savory zing and helps emulsify
- ½ teaspoon fresh lemon juice for extra brightness
- ½ cup celery finely diced (ensures a consistent, refreshing crunch in every bite)
- ¼ cup red onion very finely minced (adds a sharp, pungent kick without overpowering)
- ¼ cup green onions scallions, thinly sliced (for a milder onion flavor and color)
- ½ cup dried cranberries craisins, plump and sweet
- ½ cup walnuts roughly chopped and lightly toasted (toasting brings out their nutty depth)
- 2 tablespoons fresh parsley finely chopped (for fresh, herbaceous notes)
- 1 tablespoon fresh tarragon finely chopped (adds a sophisticated, subtle anise flavor – optional but highly recommended)
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- Pinch of smoked paprika optional, for a hint of warmth and depth
Instructions
- Start by ensuring all your ingredients are prepped and ready. If using leftover turkey, make sure it's cooled completely; shred it into tender strands or dice it into consistent ½-inch pieces. For the walnuts, toast them gently in a dry skillet over medium heat for 3-5 minutes until fragrant – this simple step significantly deepens their nutty flavor and enhances their crunch. Let them cool before chopping. Finely dice your celery and red onion, and thinly slice your green onions and chop your fresh herbs. Why this step matters: Consistent sizing ensures every bite is balanced, and proper prep makes assembly quick and enjoyable.
- In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and fresh lemon juice until smooth and well combined. Add the pinch of smoked paprika if using. Why this step matters: Creating the dressing first ensures all the creamy, tangy, and savory flavors are evenly distributed before introducing the other ingredients, preventing clumpy spots.
- Add the prepared turkey, finely diced celery, minced red onion, sliced green onions, dried cranberries, and toasted chopped walnuts to the bowl with the dressing. Sprinkle in the fresh parsley and tarragon. Using a rubber spatula or large spoon, gently fold all the ingredients together until everything is evenly coated in the dressing. Why this step matters: Folding, rather than stirring vigorously, helps maintain the texture of the turkey and other delicate ingredients, ensuring a light and appealing salad.
- Now is the time to season your turkey salad. Add ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper, then gently fold again. Taste a small spoonful and adjust the seasonings as needed – you might want a little more salt, pepper, or a touch more acid (like a tiny squeeze of lemon juice or a splash of ACV) to truly make the flavors sing. Visual Cue: The salad should look vibrant, with distinct pieces of turkey, cranberries, and herbs peeking through the creamy dressing.
- For the best flavor and texture, cover the bowl and refrigerate your turkey salad for at least 30 minutes, or up to 2 hours, before serving. Why this step matters: Chilling allows the flavors to meld beautifully and the ingredients to fully absorb the dressing, resulting in a more cohesive and delicious salad. Serve this delectable turkey salad on a bed of crisp mixed greens, as a gourmet sandwich filler on brioche or toasted sourdough, or with sturdy crackers for a delightful snack.