Cranberry Turkey Salad

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This Cranberry Turkey Salad is the perfect lunch for the day after Thanksgiving. It’s easy to make using leftover turkey and cranberry sauce. I make it lighter with Greek yogurt, but you could definitely swap in mayo if that’s more your style.

Cranberry Turkey Salad in a white bowl with a wooden spoon.

Why You’ll Love This Recipe

Need some ideas to use up your leftover turkey? As much as I love Thanksgiving and Christmas, this Cranberry Turkey Salad always gets me excited for the day after. It’s so good, I can’t stop eating it right out of the bowl!

After all the heavy food, it’s nice to have something light. The best part is that it’s super customizable. Add apples or grapes, swap the yogurt for mayo, or even use rotisserie chicken if that’s what you have.

It only takes five minutes to make and works for lunch all weekend, so it’s great for meal prep. I love it on croissants or toasted bread, but it’s just as good in a wrap, with crackers, or over greens if you want something lighter.

And if you’re planning for the holidays, this Easy Roast Turkey and Honey Cranberry Sauce are delicious with this. For another lunch idea with similar flavors, try my Apple Cranberry Chicken Salad.

Ingredients

Greek Yogurt: This makes the dressing creamy and light. I like FAGE Greek yogurt because it’s thick and creamy.
Cranberry Sauce: Jellied or whole berry both work. Use whatever you have leftover from Thanksgiving.
Lemon Juice: Just a squeeze of fresh lemon juice.
Turkey: Leftover roasted turkey is perfect here, but shredded chicken works too.
Celery: Diced celery for some added crunch.
Dried Cranberries: I like to add dried cranberries for even more cranberry flavor. I prefer naturally sweetened or low-sugar dried cranberries.
Pepitas: For extra crunch and a little boost of nutrients.
Seasonings: Sea salt and black pepper to taste.

*The full ingredient list with amounts is in the recipe card below.

How to Make Cranberry Turkey Salad

In a medium bowl, whisk together the Greek yogurt, cranberry sauce, and lemon juice until smooth.
Stir in the turkey, celery, cranberries, and pepitas until everything is well coated. Season with sea salt and pepper, to taste.

Greek Yogurt Cranberry Dressing in a white bowl.

Cranberry Turkey Salad Ingredients in a white bowl.

Serve in a sandwich, wrap, with crackers, or over a salad.

Leftover Turkey Salad in a white bowl with a spoon.

🥕 Nicole’s Cooking Tips

Use what you have. Leftover turkey is great, but rotisserie chicken works just as well. This recipe is super flexible.
Jellied or whole berry both work. Jellied cranberry sauce gives the dressing a smooth, creamy texture. Whole berry adds a little extra tartness and texture, but both are great.
Chill it first. Let the salad sit in the fridge for 15–20 minutes before serving. It gives the flavors time to come together and helps the dressing thicken slightly.
Adjust to your taste. Every cranberry sauce is different. Add a little more sauce or lemon juice if you want it sweeter or brighter.

Variations

Use chicken instead. Rotisserie chicken or pre-cooked shredded chicken both work great.
Swap the yogurt. Mayonnaise makes it richer, or use half yogurt, half mayo.
Add fresh fruit. Chopped apples or sliced grapes add sweetness and crunch.
Switch the mix-ins. Pecans, walnuts, almonds, or sunflower seeds all work instead of pepitas. You could also add golden raisins instead of dried cranberries.
Make it tangy. Add ¼ teaspoon Dijon mustard to the dressing.
Add herbs. Fresh or dried thyme, parsley, or sage gives it a cozy, seasonal flavor.
Go savory. Skip the cranberry sauce and dried cranberries and use sun-dried tomatoes and banana pepper slices for a savory twist.

Serving Suggestions

I love this leftover turkey salad on toasted whole wheat bread or a sliced croissant with a handful of baby spinach. It’s such an easy lunch. And if you’re a bagel person like me, try it on a toasted bagel. So good!

If you want something lighter after the holidays, scoop it over mixed greens or serve it in lettuce wraps for something fresh and crunchy.

You can also keep it simple and serve it with your favorite crackers or toasted baguette slices. It works really well on a snack board or as an easy appetizer.

A hand holding a cracker with Cranberry Turkey Salad.

Make Ahead and Storage

To Make Ahead: Cranberry turkey salad is excellent for meal prep. You can make it a day or two ahead, and it stays creamy and flavorful.

To Store: Keep it in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before serving since the turkey may absorb a little of the dressing as it sits. If you’re adding nuts or extra pepitas, mix them in right before eating so they stay crunchy.

Frequently Asked Questions (FAQ’s)

Can I freeze turkey salad?

I don’t recommend freezing the turkey salad. The textures and flavors will change, and the turkey will dry out after it thaws.

Can I make this with fresh turkey?

Sure. Pre-cooked and shredded turkey breasts would be just as good as leftover turkey here. Just let the meat cool fully before mixing it into the salad.

How can I make this extra creamy?

Swap the yogurt for mayonnaise or combine the Greek yogurt with a couple of tablespoons of mayo.

A scoop of Cranberry Turkey Salad on a wooden spoon from a white bowl.

More Ways to Use Leftover Turkey

You can easily swap leftover shredded turkey into most of my chicken recipes. Here are a few that work especially well:

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