Turkey Salad with Cranberries and Cashews
Harvest Turkey Salad with Cranberries and Cashews transforms your leftover holiday turkey into a vibrant dish. This American-inspired salad combines sweet, tart cranberries with crunchy cashews, creating a refreshing and satisfying meal. Perfect for a light lunch or as a festive appetizer, this salad can be served on rolls, in wraps, or with crackers.
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Recipe Collection: Salads
Overview
This Festive Fall Turkey Salad is a delightful way to use leftover holiday turkey. Combining classic flavors with a twist of fresh cranberries, orange juice, and crunchy cashews, this salad is perfect as an appetizer or a main dish. Enjoy it on rolls, in wraps, or as a spread with crackers.
Diet Type
Not specified
Allergies
Cashews, Mayonnaise
Cuisine
American
Serving Size: 12
Cooking Time: 15 minutes
Ingredients
- 1 Cup cranberries, whole
- 0.5 Cup orange juice, fresh
- 1 Tablespoon orange zest
- 2 Tablespoons white sugar
- 0.75 Cup cashews, halves
- 6 Cups turkey, cooked and diced
- 2 Celery ribs, diced
- 0.75 Cup mayonnaise
- 2 Tablespoons applesauce
- 0.5 Teaspoon kosher salt
- 0.25 Teaspoon sage, ground
- 0.25 Teaspoon thyme, dried
- 1 Pinch black pepper, ground to taste
Steps
- Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- In a pan, combine cranberries, orange juice, orange zest, and sugar. Bring to a boil and cook, stirring occasionally, until almost all the liquid has evaporated, about 5 minutes. Remove from heat and let cool.
- Spread cashews on the prepared baking pan. Roast in the preheated oven until golden brown, about 10 to 12 minutes. Remove and let cool.
- In a large bowl, mix together the turkey, celery, mayonnaise, applesauce, salt, sage, thyme, and black pepper until evenly blended.
- Fold in the cooled cranberry mixture.
- Refrigerate the salad for at least 2 hours before serving.
Timer
Enjoy this festive salad as a delicious addition to your holiday menu!
