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    Home » Paleo Recipes

    Leftover Turkey Salad Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Are you looking to use those Thanksgiving leftovers? Try this light fall salad filled with pumpkin, toasted walnuts, and Granny Smith apple slices.

    The cranberry dressing gives the salad a perky sweet, and sour taste and provides a bit of moisture if the leftover turkey is at all dry.

    Leftover Turkey Salad

    Use fresh or frozen cranberries; frozen cranberries are just as nutritious and tasty. If sugar is top of mind, the amount of honey can be reduced. Keep in mind that the honey helps cut the bitterness from the cranberries; however, if you like a mouth-puckering dressing, reduce the amount of honey.

    This salad can be made ahead of time. Simply keep the dressing apart from the salad, and dress just before serving. This is an excellent lunchtime salad choice or even a light dinner option. Keep scrolling for a video of this recipe in action!

    Leftover Turkey Salad Recipe

    Serves: 4 Prep: 15 min Cook: 45 min

    Ingredients

    • 6 cups lettuce leaves of your choice
    • 2 cups leftover roasted turkey, shredded
    • 2 Granny Smith apples, sliced
    • 1 cup toasted walnuts

    Roasted pumpkin ingredients

    • 3 cups chopped pumpkin
    • 2 tsp. curry powder
    • 1 tsp. salt
    • ½ tsp. pepper
    • 2 tbsp. olive oil

    Cranberry dressing ingredients

    • 1 cup cranberries (thawed, if frozen)
    • 2 tsp. red wine vinegar
    • 1-2 tsp. honey (to taste)
    • 3 tbsp. olive oil
    • Salt & pepper to taste

    Preparation

    1. Preheat the oven to 350 F.
    2. In a bowl, combine the pumpkin, curry powder, salt, pepper, and olive oil and mix well.
    3. Transfer to a baking sheet and place in the oven.
    4. Allow roasting for 30-45 minutes until the pumpkin is cooked through and starting to caramelize.
    5. Remove from the oven and allow to cool for 10 minutes.
    6. To make the dressing, combine all the ingredients and blend with either a hand blender, blender, or food processor.
    7. To assemble the salad, place the lettuce leaves on a large platter, then top it with the shredded turkey, roasted pumpkin, sliced apples, walnuts, and dressing.
    8. Toss and serve.
    Leftover Turkey Salad Recipe

    Leftover Turkey Salad Recipe

    Looking to use Thanksgiving turkey leftovers? Try this fall salad filled with roasted pumpkin, walnuts, Granny apple slices and a tart cranberry dressing.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Salad
    Cuisine American
    Servings 4 people
    Calories 540 kcal

    Ingredients
      

    • 6 cups lettuce leaves of your choice
    • 2 cups leftover roasted turkey shredded
    • 2 Granny Smith apples sliced
    • 1 cup toasted walnuts

    Roasted pumpkin ingredients

    • 3 cups chopped pumpkin
    • 2 tsp. curry powder
    • 1 tsp. salt
    • ½ tsp. pepper
    • 2 tbsp. olive oil

    Cranberry dressing ingredients

    • 1 cup cranberries thawed, if frozen
    • 2 tsp. red wine vinegar
    • 1-2 tsp. honey to taste
    • 3 tbsp. olive oil
    • Salt & pepper to taste

    Instructions
     

    • Preheat the oven to 350 F.
    • In a bowl, combine the pumpkin, curry powder, salt, pepper, and olive oil and mix well.
      3 cups chopped pumpkin, 2 tsp. curry powder, 1 tsp. salt, ½ tsp. pepper, 2 tbsp. olive oil
    • Transfer to a baking sheet and place in the oven.
    • Allow roasting for 30-45 minutes until the pumpkin is cooked through and starting to caramelize.
    • Remove from the oven and allow to cool for 10 minutes.
    • To make the dressing, combine all the ingredients and blend with either a hand blender, blender, or food processor.
      1 cup cranberries, 1-2 tsp. honey, 3 tbsp. olive oil, Salt & pepper to taste, 2 tsp. red wine vinegar
    • To assemble the salad, place the lettuce leaves on a large platter, then top it with the shredded turkey, roasted pumpkin, sliced apples, walnuts, and dressing.
      2 cups leftover roasted turkey, 2 Granny Smith apples, 1 cup toasted walnuts, 3 cups chopped pumpkin, 6 cups lettuce leaves of your choice
    • Toss and serve.

    Video

    Nutrition

    Calories: 540kcalCarbohydrates: 30gProtein: 23gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 47mgSodium: 576mgPotassium: 909mgFiber: 8gSugar: 16gVitamin A: 8068IUVitamin C: 19mgCalcium: 97mgIron: 4mg
    Keyword salad, turkey
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Coffee and Vanilla Bean Prime Roast
    • Roasted Veal Chops and Red Grapes
    • Veggies with Guacamole
    • Simple Paleo Meatloaf

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes, Paleo Salad Recipes Tagged With: cooking: fast prep, cooking: oven, diet: dairy-free, diet: egg-free, diet: shellfish-free, Paleo Dinner Recipes, Paleo Lunch Recipes

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