Healthy Leftover Turkey Salad With Cranberries & Pecans

Turn holiday turkey into a bright, protein-packed lunch with crunchy nuts, tart fruit, and a creamy Greek yogurt dressing in 15 minutes.

Your fridge is full of turkey and your patience is running on fumes. Good news: you’re one bowl and 15 minutes away from a crisp, creamy salad that tastes nothing like “leftover.” We’re talking sweet-tart cranberries, toasty pecans, and tender turkey in a zesty Greek yogurt dressing that actually feels light. This is the kind of lunch that makes you say, “Wait, this is healthy?” and then go back for seconds. Bonus: it’s meal-prep friendly and won’t turn into a soggy mess by tomorrow, IMO.

Why You’ll Love This Recipe

• Fast and fuss-free: 15 minutes, one bowl, zero drama. Perfect for the post-holiday chaos.
• Light but satisfying: Greek yogurt dressing keeps it creamy without the heavy mayo hangover.
• Flavor fireworks: Tart cranberries + toasty pecans + lemony zip = not-your-average turkey salad.
• Flexible: Swap in chicken, tweak the mix-ins, or make it dairy-free—your call.
• Meal prep hero: Holds well for days; great in lettuce cups, on toast, or stuffed into wraps.
• Better-for-you build: Lean protein, fiber, and healthy fats that actually satisfy, FYI.

Ingredients

Yield: Serves 4 as a light meal or 6 as a side • Time: 15 minutes

• 3 cups cooked turkey, chopped or shredded (about 12 ounces)
• 1/2 cup pecans, toasted and roughly chopped
• 1/3 cup dried cranberries (reduced-sugar if preferred)
• 2 celery stalks, finely diced (about 3/4 cup)
• 1/4 small red onion, finely minced (about 1/4 cup)
• 2–3 tablespoons fresh parsley, chopped

Dressing:

• 1/2 cup plain Greek yogurt (2% or whole milk for best texture)
• 1 tablespoon lemon juice, plus more to taste
• 1 teaspoon apple cider vinegar
• 2 teaspoons Dijon mustard
• 1–2 teaspoons honey or pure maple syrup (to balance tang)
• 1 tablespoon extra-virgin olive oil (silky mouthfeel and flavor)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Optional add-ins:

• 1 small crisp apple, diced (for extra crunch and sweetness)
• 1 teaspoon whole-grain mustard (nubbly texture boost)
• Fresh herbs like dill or chives (1–2 tablespoons)
• Romaine, mixed greens, or butter lettuce for serving
• Whole-grain bread, tortillas, or lettuce cups for sandwiches/wraps

The Method – Instructions

1. Toast the pecans: Heat the oven to 350°F or a dry skillet over medium heat. Toast pecans for 5–7 minutes until fragrant and slightly darker. Cool, then roughly chop.
2. Whisk the dressing: In a large bowl, combine Greek yogurt, lemon juice, apple cider vinegar, Dijon, honey, olive oil, salt, and pepper. Taste and adjust for tang and sweetness. You want balanced, bright, and creamy.
3. Prep the mix-ins: Add turkey, celery, red onion, cranberries, and parsley to the bowl. If using apple or other herbs, add them now.
4. Fold, don’t mash: Spoon in about two-thirds of the dressing and gently fold to coat. Add more as needed for a light, glossy finish—not soupy.
5. Season smart: Taste. Add a pinch more salt, a squeeze of lemon, or a touch of honey to land the sweet-tangy balance you like.
6. Keep the crunch: Stir in pecans just before serving to keep them crisp. If meal-prepping, store nuts separately and add day-of.
7. Serve your way: Pile onto greens, spoon into lettuce cups, load a wrap, or make open-faced toasts. A few extra cranberries and herbs on top look fancy with zero effort.
8. Optional chill: For peak flavor, chill 15–30 minutes to let everything mingle. Not mandatory, but worth it.

Keeping It Fresh

• Fridge life: Store in an airtight container for 3–4 days. It actually tastes better on day two.
• Separate the crunch: Keep pecans in a small container and mix in right before you eat, so they stay snappy.
• Revive leftovers: Stir in a spoon of Greek yogurt, a squeeze of lemon, and a pinch of salt to wake up the flavors.
• Avoid sog: If adding apples or extra greens, fold them in just before serving.
• Freezer? Hard pass. Dairy-based dressings and crunchy add-ins don’t thaw well—texture goes sideways.

Why This is Good for You

Balanced macros: Lean turkey brings high-quality protein, Greek yogurt adds extra protein and probiotics, and pecans provide heart-healthy fats.

Fiber + antioxidants: Celery and onion add crunch and fiber, while cranberries deliver polyphenols that your cells appreciate. Your taste buds and your body both win.

Lighter dressing, same satisfaction: Swapping most (or all) mayo for Greek yogurt trims calories while keeping creaminess. You still get the luscious feel without the food coma.

Steady energy: Protein + fat + fiber keeps you full and focused—no 3 p.m. snack attack ambush.

FYI: A typical serving (1/4 of the recipe, without bread) lands around 300–360 calories, 25–30g protein, 15–20g fat, and 12–18g carbs, depending on your add-ins. It’s a solid, satiating lunch.

Avoid These Mistakes

• Overdressing: Soupy salad = soggy sandwiches. Add dressing gradually and stop when everything looks lightly glossy.
• Skipping the acid: Lemon and vinegar brighten the turkey and balance the dairy. Don’t skip the zing.
• Forgetting texture: Nuts and celery make it pop. If you hate celery, sub diced cucumber or apple—just keep the crunch.
• Using stale nuts: Old pecans taste flat. Toast fresh ones for that warm, buttery snap.
• Going salt-shy: Under-seasoned salad tastes weirdly bland. Add a pinch, taste, adjust. Repeat if needed.
• Mincing onion too aggressively: You want tiny, not invisible. Finely minced gives zing without overpowering.

Variations You Can Try

• Curry Vibes: Add 1–2 teaspoons curry powder, swap cranberries for golden raisins, and toss in a handful of cilantro.
• Waldorf-ish: Add diced apple and halved red grapes; use walnuts instead of pecans. A classic, upgraded.
• Southwest Spin: Lime juice instead of lemon, chopped cilantro, jalapeño, and pepitas. Serve in romaine boats.
• Mediterranean Mood: Add chopped cucumber, dill, lemon zest, and a few sliced olives. Finish with a drizzle of olive oil.
• Dairy-Free: Use avocado oil mayo or a 50/50 tahini–olive oil blend with lemon. Still creamy, totally dairy-free.
• High-Protein Boost: Fold in 1/2 cup cottage cheese (small curd) and a bit more lemon. Thick, tangy, loaded.
• No-Nut Crunch: Swap pecans with roasted sunflower seeds or pumpkin seeds if you’re nut-free.
• Low-Carb Lunch: Pile onto crunchy lettuce or stuff into halved bell peppers. Big crunch, minimal carbs.

FAQ

Can I use chicken instead of turkey?

Absolutely. Cooked rotisserie chicken or leftover roast chicken works perfectly. Keep the volumes the same and follow the recipe as written.

How long will this salad last in the fridge?

Stored airtight, it’ll stay fresh for 3–4 days. For best texture, keep the pecans and any apples separate and mix them in right before serving.

Is there a mayo version if I want it richer?

Yes. Replace 2–3 tablespoons of the Greek yogurt with good-quality mayo. You’ll get a slightly silkier dressing while staying lighter than all-mayo.

What if my turkey is dry?

Chop it smaller, then let it sit in the dressing for 20–30 minutes to hydrate. A drizzle of olive oil and an extra squeeze of lemon also help, TBH.

Can I use fresh cranberries?

You can, but they’re quite tart. If you go that route, mince them finely and add a touch more honey to balance. Dried cranberries are the easy win.

How do I make this meal-prep friendly?

Portion the dressed salad into containers, stash nuts and greens separately, and assemble just before eating. It’s grab-and-go without the sad-sog vibe.

What’s the best way to serve it for guests?

Set up a DIY spread: a platter of greens, a bowl of the salad, toasted pecans on the side, plus whole-grain toasts and lettuce cups. Guests build their own—zero stress for you.

Can I make it without onion?

Sure. Swap in thinly sliced scallions, a pinch of onion powder, or extra celery for crunch. You’ll still get balance without the bite.

The Bottom Line

Turn holiday leftovers into a meal you’re excited to eat: bright, crunchy, and satisfying without the heavy lift. This salad nails the sweet-tangy-creamy equation and stays fresh for days. Whether you spoon it into lettuce cups or pile it on toast, it’s the easiest win of the week. Make it once, and you’ll start buying extra turkey on purpose.