Turkey, Cranberry & Pecan Salad

SOUND BITE

I’d normally make this deliciously crunchy, high-protein salad with leftover Thanksgiving turkey, but it’s gobble-icious any time of year, since the ingredients are easy to find and the recipe is pretty simple. For workday lunch or in a wrap, you’ll make this salad in a snap!

More Uses for Leftover Turkey

Holiday leftovers are the gift that keeps on giving—and if you’ve got extra turkey, here’s how to turn it into something worth gobbling:

Make Turkey Tacos – Heat some shredded turkey in a skillet with taco seasoning and a splash of water, then load it into soft corn tortillas with salsa and guacamole.

Grill up a Turkey & Cranberry Panini – Place thinly sliced turkey onto sourdough bread, add some brie (or any cheese you love!) plus cranberry sauce, then use a panini press or skillet to create a gooey, golden masterpiece.

Make Turkey & Rice Soup – Sautéed carrots, celery, onions, garlic and herbs + chicken broth, rice and chopped leftover turkey is a recipe for a cozy bowl of cold-weather comfort.

How about a High-Protein Turkey Salad? – Use leftover turkey instead of chicken in my protein-packed salad with Greek-yogurt dressing on page 210.

Try a Warm Turkey & Quinoa Bowl – Toss chopped, warmed turkey with fluffy cooked quinoa, roasted vegetables and a drizzle of balsamic vinaigrette for a fresh and filling, protein-packed meal.

Holiday turkey deserves an encore! And these mouthwatering meals could earn YOU a standing ovation.