15-Minute Creamy Turkey Cranberry Salad
A creamy and tangy Turkey Cranberry Salad made with leftover turkey, dried cranberries, and a simple dressing. Quick, no-cook, and ready in just 15 minutes—perfect for lunch, dinner, or meal prep.
Equipment
- 1 large mixing bowl
- 1 spatula or wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 4 cups cooked turkey diced
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 ½ tablespoons lemon juice
- ½ cup dried cranberries
- Salt to taste (optional)
- Black pepper to taste (optional)
Instructions
- Prepare the Turkey Base: Start by placing your diced cooked turkey into a large mixing bowl. Make sure the pieces are bite-sized for easy eating and even mixing. If the turkey is freshly carved and warm, allow it to cool slightly before adding other ingredients—this helps prevent the mayonnaise from separating and keeps the salad creamy. Leftover roasted or baked turkey works best, but store-bought rotisserie turkey is also a convenient option.
- Make the Creamy Dressing: In a separate small bowl, combine the mayonnaise, Dijon mustard, and freshly squeezed lemon juice. Whisk or stir until smooth, ensuring the flavors are fully blended into a creamy, tangy dressing. The Dijon adds a subtle sharpness, while the lemon juice brightens the overall flavor and balances the richness of the mayonnaise. Taste the dressing at this stage to adjust the balance of tanginess if you prefer.
- Combine Ingredients Together: Pour the prepared dressing over the diced turkey in the large mixing bowl. Using a spatula or wooden spoon, gently fold the mixture until all the turkey pieces are coated with the creamy dressing. Take your time to ensure an even coating—this prevents dry bites and ensures the flavor is spread throughout.
- Add the Cranberry Sweetness: Next, sprinkle in the dried cranberries. Their natural sweetness pairs beautifully with the savory turkey and tangy dressing, giving the salad a satisfying contrast in both flavor and texture. Mix gently to distribute the cranberries evenly throughout the salad, making sure each spoonful has a little burst of sweetness.
- Season to Taste: Now it’s time to season. Add a pinch of salt and a sprinkle of freshly ground black pepper to enhance the flavors. Start with a small amount, then taste and adjust as needed. Since cooked turkey may already be seasoned, it’s best to season lightly at first and build up gradually to your preference.
- Final Stir and Rest: Give the salad one last gentle stir to ensure everything is evenly combined. For the best flavor, allow the salad to rest for about 5–10 minutes in the refrigerator before serving. This short resting period allows the dressing to absorb into the turkey and the flavors to meld together beautifully.
- Serve and Enjoy: Serve the turkey cranberry salad either chilled or at room temperature. It’s delicious on its own, scooped onto fresh greens, or piled into a sandwich or wrap. For a lighter option, spoon it into lettuce cups. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Leftover roasted turkey works best, but rotisserie chicken can be swapped if turkey isn’t available.
- Dice turkey into small, uniform cubes for even mixing and better texture.
- Dried cranberries can be replaced with raisins, chopped dates, or fresh pomegranate seeds.
- Greek yogurt can replace half of the mayonnaise for a lighter option.
- Taste the dressing before mixing with turkey so you can adjust lemon juice, mustard, or seasonings.
- Salad tastes even better after resting 30 minutes in the refrigerator as the flavors meld.
- Great for meal prep—make ahead and store for easy lunches throughout the week.
