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Salt & Wind Travel

Shredded Turkey Cranberry Waldorf Salad Recipe

A twist on the traditional Waldorf Salad recipe with shredded turkey, sweetened cranberries, grapes, celery, pecans, apple, and an incredible crème fraîche chive dressing. We call it the Shredded Turkey Cranberry Waldorf Salad recipe, but you can call it yours!

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Shredded Turkey Cranberry Waldorf Salad Recipe

Cranberry And Shredded Turkey Waldorf Salad Recipe

A twist on the traditional Waldorf Salad recipe with shredded turkey, sweetened cranberries, grapes, celery, pecans, apple, and an incredible crème fraîche chive dressing. We call it the Cranberry And Shredded Turkey Waldorf Salad, but you can call it yours!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 Servings
Calories 533 kcal

Ingredients
  

For The Cranberries:

  • 3/4 cup cranberries or 1/2 cup cooked cranberry sauce
  • 3 tablespoons Pure maple syrup

For The Yogurt Dressing:

  • 1/4 cup crème fraîche or sour cream
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons plain whole milk yogurt
  • 2 tablespoons white balsamic vinegar or champagne vinegar
  • 1 tablespoon pure maple syrup or honey
  • 1/2 ounce fresh chives thinly sliced
  • Kosher salt and Freshly ground black pepper

For The Turkey Waldorf Salad:

  • 2 cups shredded cooked turkey or chicken
  • 1 1/2 cups grapes halved
  • 1 cup thinly sliced celery
  • 1 cup diced Fuji apple (can use another sweet apple)
  • 1/2 cup pecans toasted

Instructions
 

  • Cook The Cranberries: If you don't have cranberry sauce, you'll have to briefly cook the cranberries. Place the cranberries in a medium saucepan with 3 tablespoons of maple syrup and 1/4 cup water. Cook over medium heat until the cranberries just collapse, about 10 minutes. Set aside to cool briefly before using. 
    TIP: Cranberries can be cooked in advance. Let cool and store refrigerated in an airtight container until ready to use.
  • Make The Yogurt Dressing: Whisk together the olive oil, crème fraîche, yogurt, vinegar, maple or honey, and a pinch of each salt and pepper. Stir in the chives, taste, and add more salt and pepper, as needed. 
    TIP: Dressing can be made up to two days ahead of time. Store refrigerated in an airtight container and add the fresh chives just before usinig.
  • Assemble The Waldorf Salad: Toss the turkey in the dressing until it is well coated then divide among serving plates and scatter each with the grapes, celery, apple, pecans, and cranberry and serve. 

PERSONAL NOTES

Nutrition

Serving: 1gCalories: 533kcalCarbohydrates: 38gProtein: 25gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.01gCholesterol: 66mgSodium: 155mgPotassium: 836mgFiber: 6gSugar: 28gVitamin A: 517IUVitamin C: 15mgCalcium: 75mgIron: 2mg
Keyword Classic Salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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