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Leftover Turkey Salad Recipe
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5 from 1 vote

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.
Course Salad
Cuisine American
Keyword salad, turkey
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 540kcal
Cost 12

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

Cranberry dressing ingredients

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: 540kcal | Carbohydrates: 30g | Protein: 23g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 576mg | Potassium: 909mg | Fiber: 8g | Sugar: 16g | Vitamin A: 8068IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 4mg