Cranberry Rosemary Turkey Salad

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Here’s a tasty spin on turkey leftovers. It’s a classic cold salad reworked with the pop of fresh cranberries and herbs.

Cranberry rosemary and chive turkey salad from Thanksgiving leftovers

I always loved going for a walk or a morning run around my neighborhood on Thanksgiving morning in Ohio.

No one has to rush around. It’s quiet. People are sleeping in or content where they are. Fewer cars are on the road, more cars are piled up in driveways for family celebrations.

Sigh… Love it.

Plus the cold air is great for running.

It was just me and my dog moving through the flurries. The world was ours!

This year I picked up that tradition again. Though here in L.A. cold is the sixties, I still enjoy the slower pace of life and the slightly chillier air on Turkey Day.

 Fresh Chives

We went to a friend’s for dinner, but I had already ordered the turkey and I love living off leftovers over the long weekend. So, I went ahead and made my favorites.

This is one of the best leftover recipes – turkey salad with rosemary, chives, and fresh cranberries.

fresh rosemary recipe

I use Primal Kitchen’s avocado oil mayo for this. It’s pricey, but I try to use high-quality oils and ingredients as much as possible. Plus, I really don’t use it for making anything other than chicken or turkey salad once in a while, so it’s worth it.

You could also use dried cranberries if you wanted, but they’re more sugary. I like using the leftover cranberries from making cranberry sauce, and I like the tartness and crunch of fresh crans.

fresh cranberries recipe

The rosemary boosts the classic poultry flavor and the chives round it out with that allium savoriness.

You can eat it on gluten-free sandwiches, on organic corn chips, in cold lentil pasta, or by the forkful.

Here’s hoping you had a spectacular Thanksgiving!

Cranberry Rosemary Turkey Salad
Prep time
Total time
A savory and tangy twist on traditional turkey salad made from Thanksgiving leftovers.
Recipe type: Thanksgiving Leftovers
Cuisine: American
Serves: 6 servings
  • 4 cups of leftover roasted turkey meat chopped
  • 1-2 tablespoons of mayo
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh chives
  • ½ - 1 cup of fresh cranberries chopped in half
  • pinch of sea salt
  1. Chop your leftover turkey meat
  2. Slice the cranberries in half
  3. Chop the herbs
  4. Combine all ingredients in a glassware container and stir to coat the meat.
  5. Eat immediately or chill in the fridge for later.
  6. Make sure you eat all your leftover meat within 4 days of cooking.


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