Wyoming Turkey Apple Cranberry Salad
There are two kinds of people in Wyoming: the ones who plan leftovers, and the ones who accidentally end up eating the same dinner four nights in a row.
Around here, I prefer to call it planning ahead.
When I make a turkey roast, I already have a plan for the leftovers. Half gets sliced thin for homemade turkey cold cuts, and the other half gets turned into this turkey salad.
Because if I’m going to cook a turkey, that turkey is going to earn its keep.
A little apple, some celery, dried cranberries, pecans, and a sweet-and-tangy dressing turn yesterday’s turkey into something that feels completely different. Suddenly nobody is standing at the refrigerator asking, “Are we eating turkey again?”
It’s perfect piled onto a croissant, tucked into a sandwich, served with crackers—or eaten straight from the bowl while standing at the kitchen counter, because apparently sitting down for lunch is optional when you live on a ranch.
And that’s one of my favorite things about cooking at 3T Ranch: good food doesn’t have to be complicated, and leftovers don’t have to taste like leftovers.
Ingredients
- 3 cups cooked turkey, chopped
- 1 crisp apple, diced
- ½ cup celery, diced
- ⅓ cup dried cranberries
- ⅓ cup pecans, chopped
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 1–2 tsp Dijon mustard
- 1 tbsp honey
- 1 tbsp lemon juice
- Salt & pepper to taste
Directions
- In a large bowl, combine turkey, apple, celery, cranberries and pecans.
- In a separate bowl, whisk together mayo, Greek yogurt, Dijon, honey and lemon juice.
- Pour dressing over the turkey mixture and gently stir.
- Season with salt and pepper.
- Refrigerate for at least 30 minutes before serving.
Serve on croissants, toasted sourdough, crackers, or straight out of the bowl with a fork while standing in front of the refrigerator.
