This Turkey Salad is a simple and delicious way to use up leftover turkey from Thanksgiving dinner or throughout the year!
“Leftovers are the best part of Thanksgiving” is a pretty fair statement, right? Maybe, maybe not. But one thing is for sure- there are always a ton of leftovers.
If you’ve got family staying over, this Turkey Salad is a simple way to use up a little bit of turkey for lunch the next day!
Lori Lange of Recipe Girl fame, published a cookbook (of the same name.) Available here (<< that’s an affiliate link.)
Seemed only natural that it would be the next step in her successful cooking career. And it does not disappoint! The chapter on salads includes this one and I love it!
This Turkey Salad has a great balance of ingredients, in flavor and texture, including baby spinach, apple, smoked Gouda, cheese, dried cranberries, and candied pecans, tossed in a light vinaigrette. Delicious!
Recipe Variations
- Replace the maple syrup with honey
- Swap out the Gouda cheese for Gruyere, Monterey Jack, or Muenster.
- Instead of pecans, use walnuts.
- Toss in some candied nuts, instead of roasted!
- Use pear in place of the apple – or both!
- Try leftover roasted chicken year round!
Other Salads you should try!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make This Turkey Salad
Leftover Turkey Salad
Ingredients
For the Dressing
- 2 tablespoons canola or vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon finely chopped shallot
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon maple syrup
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
For the Salad
- 8 cups baby spinach
- 1 1/2 cups chopped or shredded roasted turkey
- 1 large Red Delicious apple , cored and chopped or sliced
- 3/4 cup smoked Gouda cheese , cubed, shredded, or shaved
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans ,toasted
Instructions
- Put all the dressing ingredients in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate.
- Toss together the salad ingredients in a large bowl.
- Drizzle the dressing on top of the spinach mixture and gently toss together. Serve immediately and enjoy!
Notes
Recipe Variations
- Replace the maple syrup with honey
- Swap out the Gouda cheese for Gruyere, Monterey Jack, or Muenster.
- Instead of pecans, use walnuts.
- Toss in some candied nuts, instead of roasted!
- Use pear in place of the apple - or both!
- Try leftover roasted chicken year round!
Nutrition
Other Notes
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This sounds so yummy after all of the heavy food from Thanksgiving. Totally having this tomorrow night.
I agree! Hope you enjoyed it!
Thanks so much for sharing my recipe!
We made this tonight, and it was fabulous! Not that I’m surprised…it came from you! :) Just thought I’d let you know and say thanks.
I don’t frequently make salads at home…I just can’t usually get excited about them. This one, however, sounds seriously delicious. I like the combo of turkey and cranberry, but not in a heavy Thanksgiving way. The dressing sounds delis, too.
I really need to delve further into Lori’s book but from what I can tell so far, it’s definitely a keeper. I see we’re on the same page in terms of salad this week…necessary in this heat!
This looks awesome! Love the addition of smoked gouda.
So easy, and I can tell from the combination it will be very tasty.