This walnut, apple, cranberry, turkey salad recipe is light, full of fall flavor, and perfect for using your leftover Thanksgiving turkey! Plus, it will make you look like a culinary genius with minimal effort.
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The weather is cooling down, and fall is in the air, which means the holidays are right around the corner! Can you believe it!?
That also means that we are going to pull out sweaters, stretchy jeans (hello rich food!), boots, and scarves! I am so excited!
With thoughts of turkey, stuffing, candied yams, cranberry sauce, mashed potatoes, green bean casserole and pumpkin pie floating through my mind, I am also thinking about how I can lighten up some of those amazing fall flavors.
This week, the idea came to me, and it was all because I was craving honey mustard dressing!
**Tangent: I also had a bag of apples sitting on my counter that needed to be used, haha.**
I decided that I needed to make an apple, walnut, cranberry salad, with a honey mustard dressing.
Doesn’t that sound SO good?! Trust me, it is.
I woke up at the crack of dawn – per usual – and decided to meander into the kitchen and mess around with various versions using three different kinds of vinegar: rice wine, apple cider, and balsamic.
The rice wine one was horrible! I had to dump it out, because it was so bad (I won’t ever do that again), the apple cider was good, but the balsamic was where it was at!
I found some walnuts sitting in the back of my fridge, so I pulled them out and burned one batch while trying to make candied walnuts. I decided it was too early for that non-sense (did I mention I hadn’t had coffee yet?), so I threw them in the oven to roast for 10 minutes and they turned out perfect!
Later that day I ate the best lunch ever!
Isn’t this walnut, apple, cranberry, turkey salad pretty?!
The best part is that you can make this simple salad the day after Thanksgiving without feeling like you’re making a whole other feast, but your taste buds will think you slaved for hours!
Take a bow, you culinary genius, you! 😜
Here is the recipe:
- Leftover Turkey, shredded or sliced
- Dried Cranberries
- Toasted Walnuts, lightly chopped
- Apples, thinly sliced
- Balsamic Honey Mustard Dressing
- Goat Cheese Crumbles (Optional)
- Salad greens
- Place the salad greens in a bowl and add the turkey, dried cranberries, and toasted walnuts.
- Toss the salad with the balsamic honey mustard dressing, and then lay the apple slices on top of the salad and sprinkle with the goat cheese.