Turkey Apple Cranberry Salad
Sweet, tart, crunchy, and savory — this salad has all the bright flavors of fall packed into one healthy dish. The cranberry vinaigrette and stuffing crumble are a delicious way to use up Thanksgiving leftovers and stretch the flavors of the holiday out just a little bit longer.
Sweet, Hearty Turkey Salad with Cranberry Dressing
For the salad: Combine all of the ingredients in a large bowl and toss lightly to combine. Top the salad with stuffing crumble and cranberry vinaigrette just before serving. For the dressing: Place the cranberry sauce in a food processor. Blitz until fully pureed. Add vinegar, salt, pepper, mustard, and garlic. Blitz to combine. With the food processor running, drizzle in the oil slowly to emulsify the dressing. Transfer the dressing to a bowl with a lid and refrigerate until ready to serve. For the stuffing crumble: Preheat oven to 400˚F. Spread stuffing in a thin layer on a baking sheet lined with parchment paper or a silicone mat. Grate parmesan over the entire surface of the stuffing. Bake at 400˚F for 5 minutes. Reduce the heat to 200˚F, and continue baking for 12-15 minutes or until dry and lightly toasted.
Photo by: Sam Henderson
Sam Henderson
Salad Ingredients:
- 4 cups mixed salad greens
- 1 tart apple, diced
- 1 sweet apple, diced
- 1 cup grapes, halved
- 1/4 cup dried cranberries
- 1/4 cup pecan halves
- 4 ounces gouda cheese, cubed
- 1 cup roasted turkey, diced
Dressing Ingredients:
- 1/2 cup whole cranberry sauce
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dry mustard
- 1 clove garlic, grated
- 4 tablespoons olive oil
Stuffing Crumble Ingredients:
- 2 cups prepared stuffing
- 3/4 cup grated parmesan cheese
Salad Instructions:
1. Combine all the ingredients in a large bowl and toss lightly to combine. Top the salad with stuffing crumble and cranberry vinaigrette just before serving.
Dressing Instructions:
1. Place cranberry sauce in a food processor and blitz until fully pureed.
2. Add vinegar, salt, pepper, mustard and garlic, then blitz to combine.
3. With the food processor running, drizzle in the oil slowly to emulsify the dressing.
4. Transfer the dressing to a bowl with a lid and refrigerate until ready to serve.
Stuffing Crumble Instructions:
1. Preheat oven to 400 degrees Farenheit.
2. Spread stuffing in a thin layer on a baking sheet lined with parchment paper or a silicone mat.
3. Grate parmesan over the entire surface of the stuffing. Place in oven and bake for 5 minutes.
4. Reduce the heat to 200 degrees Farenheit and continue baking for 12-15 minutes or until dry and lightly toasted. Allow to cool, then crumble over salad.
Leftover Turkey Salad with Cranberry Dressing and Stuffing Crumble
For the salad: Combine all of the ingredients in a large bowl and toss lightly to combine. Top the salad with stuffing crumble and cranberry vinaigrette just before serving. For the dressing: Place the cranberry sauce in a food processor. Blitz until fully pureed. Add vinegar, salt, pepper, mustard, and garlic. Blitz to combine. With the food processor running, drizzle in the oil slowly to emulsify the dressing. Transfer the dressing to a bowl with a lid and refrigerate until ready to serve. For the stuffing crumble: Preheat oven to 400˚F. Spread stuffing in a thin layer on a baking sheet lined with parchment paper or a silicone mat. Grate parmesan over the entire surface of the stuffing. Bake at 400˚F for 5 minutes. Reduce the heat to 200˚F and continue baking for 12-15 minutes or until dry and lightly toasted.
Photo by: Sam Henderson
Sam Henderson
