Turkey, cranberry and peanut salad

Not sure what to do with all that leftover Turkey? This quick and easy turkey salad recipe will put it to great use, along with any other greens, nuts and cranberries leftover from Christmas.

  • 20 mins preparation
  • Serves 6
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  • 1 kilogram leftover cooked turkey
  • 2/3 cup dried cranberries
  • 3 stalks celery, trimmed, thinly sliced
  • 1 1/4 cup bean sprouts
  • 1 cup snow pea sprouts
  • 1/2 cup roasted unsalted peanuts
  • 1/2 cup firmly packed mint leaves, torn
  • salt and black pepper
  • 1 lettuce, leaves separated
Mustard dressing
  • 1/2 cup red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/4 cup light olive oil


  • 1
    Coarsely shred turkey.
  • 2
    Make the Mustard dressing (see below).
  • 3
    Add turkey, cranberries, celery, sprouts, nuts and mint to the Mustard dressing; toss gently to combine. Season to taste.
  • 4
    Serve salad on lettuce leaves.
Mustard dressing
  • 5
    Combine vinegar, mustard and oil in a large bowl.


• If taking this salad on a picnic, pack salad ingredients and dressing separately and assemble on location. • You can use leftover chicken or pork instead of the turkey, if desired. Include whatever salad greens you have in the fridge. To add a little decadence, throw some slices of camembert cheese into the salad if you have any left from the Christmas platter.