Give your usual turkey salad a boost with this Turkey Salad featuring cranberries and walnuts. It’s creamy, crunchy, and has a hint of sweetness from the cranberries. Perfect for sandwiches, crackers, or straight off the spoon!
Take your turkey salad up a notch by adding crunchy, toasted walnuts and sweet dried cranberries. These simple ingredients add flavor, texture, and a little zing, transforming a basic turkey salad into something special.
Ingredients
- Shredded turkey – Leftover roast or deli turkey works well for this recipe.
- Green onion – Thinly sliced.
- Celery – Diced.
- Walnuts – Toasted and coarsely chopped.
- Dried cranberries – Like Craisins.
- Mayonnaise – Any kind.
- Sour cream – Whatever kind you have in the fridge will work.
- Parsley – Fresh; finely chopped.
- Salt and pepper – To taste.
Sour Cream in Turkey Salad? You’re Kidding, Right?
Nope. Sour cream adds creaminess and a slight tang that enhances the flavor of the salad. Besides, it helps balance out the mayo. Try using half sour cream in recipes that usually call for mayo, and you’ll taste the difference!
How To Make Turkey Salad with Cranberries and Walnuts
- Chop or shred the turkey, then combine it with the green onions, diced celery, toasted walnuts, dried cranberries, mayo, sour cream, and parsley.
- Mix well, season with salt and pepper, and enjoy!
Step-By-Step Process
How To Toast Walnuts
Walnuts can be pricey, so buy them in bulk and store them in the freezer to keep them fresh. Toast them in a skillet over medium heat, or on a baking sheet in a 325°F oven. Keep an eye on them—nuts burn quickly! When they turn golden and smell toasty, take them off the heat. Let them cool, chop, and they’re ready to use.
Chef Jenn’s Tips
- Freeze leftover turkey for recipes like this Cranberry Walnut Turkey Salad. Thaw and use as needed.
- Chop the walnuts after toasting to prevent small bits from burning.
- For a creamier salad, add more sour cream or mayo.
- This salad is easy to customize. Double the celery, switch to red onion, or leave out the onions entirely if you prefer.
Recommended
Serving Suggestions
This Turkey Salad with Cranberries and Walnuts is great on a sandwich (try it on a croissant!). Since it’s low-carb, you can enjoy it with a bowl of soup or a leafy green salad to keep your meal light.
Storage
Store any leftover turkey salad in an airtight container in the fridge for 3-4 days, but keep in mind the freshness of your turkey. If using leftover roast turkey, ensure the total time, including storage before making the salad, is no more than 3-4 days. Can you freeze it? No, this dish is best enjoyed fresh.
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, then combine it with the green onions, diced celery, toasted walnuts, dried cranberries, mayo, sour cream, and parsley.
- Mix well, season with salt and pepper, and enjoy!
Notes
Chef Jenn’s Tips
- Freeze leftover turkey for recipes like this Cranberry Walnut Turkey Salad. Thaw and use as needed.
- Chop the walnuts after toasting to prevent small bits from burning.
- For a creamier salad, add more sour cream or mayo.
- This salad is easy to customize. Double the celery, switch to red onion, or leave out the onions entirely if you prefer.