Turkey Cranberry Pecan Spinach Salad Recipe

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Turkey Cranberry Pecan Spinach Salad with Cranberry Champagne Vinaigrette is light, bright and fabulous. It is delicious with sweet grapes, crunchy celery and candied pecans. Perfect for after the holidays!

Prep time:
Cook time:
Servings: 6


Cost per serving $2.48 view details


  1. Put cranberries, syrup, salt and cayenne in a medium saucepan and heat over high heat until cranberries begin to pop. Remove from the heat and let cool (omit this step if you have leftover cranberry sauce, just use 1½ cups).
  2. Puree the cooled mixture in a blender. Add vinegar, Dijon and oil, and then taste for balance. Add more vinegar or thin with water if necessary.
  3. Strain through a fine strainer into a bowl or pitcher. Store dressing in a clean jar or bottle (do not use metal lids or tops). Refrigerate until ready to use.
  4. Place turkey in a medium mixing bowl and season with salt, garlic powder, onion powder and pepper. Add the green onions, celery, mayonnaise, Dijon mustard, red grapes, cranberries and combine.
  5. Combine the lettuces in another medium mixing bowl.
  6. To assemble the salad, place lettuces on a serving plate. Add a scoop of turkey salad and sprinkle with candied pecans. Drizzle with Cranberry Dressing and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 6 servings
Calories 453  
Calories from Fat 298 66%
Total Fat 33.74g 42%
Saturated Fat 5.15g 21%
Trans Fat 0.02g  
Cholesterol 69mg 23%
Sodium 381mg 16%
Potassium 470mg 13%
Total Carbs 13.79g 4%
Dietary Fiber 1.6g 5%
Sugars 10.86g 7%
Protein 24.65g 39%


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