Leftover Turkey Salad with Rosemary Aioli

Leftover turkey salad sandwich with arugula and cranberries on whole grain bread, served on a wooden board with a rustic background.

5 from 1 vote

Leftover Turkey Salad with Rosemary Aioli

Give your leftover turkey a fresh twist with this vibrant turkey salad. Dotted with sweet cranberries and toasted pecans, then mixed with aromatic rosemary aioli for next level leftovers. Perfect for sandwiches, wraps, or atop fresh greens, this versatile salad makes you look forward to turkey leftovers.

Prep Time10

Total Time10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 195kcal

Author: Kita Roberts

Ingredients

For the rosemary aioli

½ cup roasted garlic aioli recipe
2 tbsp dried cranberries softened in boiling water, strained and patted dry
1 tbsp fresh Rosemary chopped

For the turkey salad

2 cups leftover turkey chopped
½ cup Pecans toasted and chopped
2 celery stalks diced
½ onion diced
⅛ cup dried cranberries

Instructions

Make the rosemary aioli

In a food processor pulse the garlic aioli with the softened dried cranberries and fresh rosemary to combine.
Season with salt and pepper to taste, if needed.

Make the Turkey Salad

In a large bowl, combine the turkey, chopped pecans, diced celery, onion and cranberries.
Add the aioli and fold, mixing the ingredients until everything is well combined.

Serve

Serve in lettuce cups, on bread for turkey sandwiches, or over a salad with crackers.

Nutrition