Festive Fall Turkey Salad

Festive Fall Turkey Salad

6 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    2 h 40 m
Jason N - Home Chef
Recipe by  Jason N - Home Chef

“I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  2. Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool.
  3. Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool.
  4. Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

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Reviews (6)

Rate This Recipe
love my kids

love my kids

This stuff is amazing! I didn't have sage and I only had ground Thyme, so those things were different. I also couldn't find whole cranberries in the stores yet, so I used Craisins. I served this on potato rolls and it makes it even more delightful. My friends enjoyed this as well. I wasn't sure when to add the cashews, so I waited until just before I served it.



This was just ok for me. I really wanted to like this, but I'm afraid the orange in the cranberry sauce was a bit overpowering. I used mayo, but the sweetness and the orange really stood out making it taste like it was made with miracle whip (which I'm not fond of at all). I will try this again, but will use my own cranberry sauce (Martha Stewart's cranberry grape compote!) and maybe add some chopped onion.



Delicious! Mine version deters as I didn't have exactly the same ingredients however, the salty, sweet flavoring works great with the thyme and sage spice. my substitutes...craisins(cranberries), pistachios(cashews) and chicken breast meat(turkey, Kosher salt. This is a must make recipe!

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Amount Per Serving (12 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 22.2 g
  • 44%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 274 mg
  • 11%

Based on a 2,000 calorie diet



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Turkey Salad


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Cape Cod Turkey Salad