This easy recipe for a fresh Winter Green Salad with Turkey has yummy seasonal produce, poultry, & a homemade cranberry dressing. It's a delicious hearty lunch or light dinner idea that you will crave all season long.
Why this Winter Green Salad Recipe is Amazing: It is the ultimate way to use up leftover Thanksgiving or Christmas turkey and cranberry sauce in a quick & easy way without additional cooking or reheating.
This salad recipe idea has it all - it's savory, sweet, tart, peppery, & packed with protein. The simple 5-minute salad is colorful, crunchy, and crisp.
This was inspired by my recipe for Arugula Salad with Leftover Chicken on this site, and pairs well with some homemade Soft Dinner Rolls. Ok, now let's toss this salad together!
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Ingredients
This is a great way to use leftovers from your holiday bird. Whether you enjoy it right after the holiday or freeze some to use later - you will gobble gobble up (pun intended) this recipe idea.
I like to dry brine turkey with salt, so the meat is juicy & tender even days later which makes it perfect for this. I am using diced breast after cooking a 23-pound turkey for the big family gathering we had this November.
Here are important notes for some ingredients:
- Cooked Turkey - leftover white turkey breast or dark meat from a large cooked 20-pound turkey
- Spinach & Arugula - or any blend of winter salad greens
- Fuyu Persimmon - this winter fruit is hard and firm like an apple best for snacking & eating raw
- Dried Cranberries - for tart & tangy flavor
- Sunflower Seeds - shelled, roasted, and salted
- Olive Oil - the dressing base
- Red Wine Vinegar - for the best vinaigrette
- Cranberry Sauce - the jellied variety typically in cans
- Salt & Pepper
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Winter Salad with Turkey
In just 5 minute this no-fuss simple salad is ready. Here are the few steps needed to make this.
Here are the easy steps for making a green salad with leftover cubes of turkey meat.
- Cut the Ingredients
- Combine in Bowls
- Toss in Homemade Cranberry Vinaigrette
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
Begin by prepping the ingredients. Also grab a small whisk, two individual salad bowls, & a small mixing bowl for the dressing.
This includes washing and dicing up the persimmon and cutting the cooked turkey into chunks. Wash and dry the greens if needed.
In each salad bowl divide the greens evenly. Top each with half the turkey, persimmon, dried cranberries, and sunflower seeds.
In a small mixing bowl add the 3 ingredients plus salt and pepper for the cranberry vinaigrette. Whisk until is emulsifies and is thick & combined.
Drizzle half the dressing over each salad.
Toss gently with a fork and enjoy.
Serving & Storing
This is best enjoyed fresh. Once dressed, eat immediately so the greens don't wither or wilt. Season with salt & pepper as needed.
I do not recommend storing or keeping this for later. You can assemble it and pack if for work, adding the dressing just before eating.
NOTE: make sure the turkey is fresh and used within 3 days from cooking from raw or defrosted from frozen stored no longer than 30 days.
What to Serve with Winter Green Salad: This recipe is popular in November, December, or January. If you also have leftover ham, pair it with a bowl of Slow Cooker Navy Bean & Ham Soup.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Cut everything bite-size so it is easy to eat.
- Try this with any protein - chicken, pork, ham, duck, etc.
- Cut up pieces of deli turkey works too if you don't have home-cooked leftovers.
- Do not use chunky cranberry sauce or chutney, smooth jelly fresh or canned works best. You can also use my homemade Instant Pot Cranberry Apple Sauce.
- Still have leftover cranberry sauce, make my recipe for Cranberry Chicken Thighs.
- If you cannot find fuyu persimmons (fuyus are different than hachiya) apples or pear make a great substitute.
- If you like this recipe, try my Arugula Salad with Leftover Chicken.
FAQ
This is best with cold meat so that the turkey doesn't dry out or get chewy/rubbery with reheating.
Use anything crunchy like nuts (pecans, walnuts, or almonds) or try pumpkin seeds instead.
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Winter Green Salad with Turkey
Ingredients
- 1.5 cups cooked turkey diced white or dark meat (skin on or off)
- 4 cups spinach and arugula rinsed & dry
- ¼ cup sunflower seeds roasted salted or unsalted
- ¼ cup dried cranberries
- 1 large fuyu persimmon cored & diced
- salt & pepper to taste optional
Cranberry Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons cranberry sauce jellied from the can
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- This can be made in a medium salad bowl or in two individual plates or salad bowls. I made it in two separate bowls but either works.
- Divide the greens evenly between two individual salad bowls or plates.4 cups spinach and arugula
- Top each with equal portions of the turkey, sunflower seeds, persimmon, and dried cranberries.1.5 cups cooked turkey, ¼ cup sunflower seeds, ¼ cup dried cranberries, 1 large fuyu persimmon
- In a small mixing bowl, add the 3 ingredients, salt, & pepper. Whisk until combined. It will be a bit thick and rich looking thanks to the cranberry jelly sauce.¼ cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons cranberry sauce, ⅛ teaspoon salt, ⅛ teaspoon black pepper
- Drizzle half the dressing over each salad. Toss to coat - taste and adjust seasoning as needed, add more salt & pepper if desired.salt & pepper to taste
Notes
- Use any combination of leafy greens; try kale, mixed greens, romaine, green leaf, iceberg, or butterhead.
- Try other leftover meats - chicken, ham, pork or even sliced deli meats.
- Use diced apples or pears if you cannot find fuyu persimmons.
Nutrition
More Winter Salad Recipes
Here are some similar recipes using seasonal produce that at their peak in the cold weather months.
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