Introduction

Remember those days when you craved something delicious but also wanted to feel good about what you were eating? This Turkey Cranberry Quinoa Salad is exactly that! It’s like a warm hug in a bowl, perfect for a busy weeknight or a light and satisfying lunch. You won’t believe how simple it is to whip up something so incredibly tasty and good for you!

Why You’ll Love This Recipe

Fast: Ready in under 20 minutes, especially if you have cooked quinoa and turkey on hand.
Easy: Seriously, a few chops and a whisk, and you’re done. No fancy techniques needed!
Giftable: Pack it up in pretty jars for a thoughtful homemade gift for friends or neighbors.
Crowd-Pleasing: The mix of sweet, savory, and crunchy textures is a hit with everyone.

Ingredients

Let’s gather up our goodies for this delightful salad. I like to make sure everything is prepped and ready to go before I start mixing!

2 cups cooked quinoa, cooled: This is our hearty base! Make sure it’s completely cool so it doesn’t wilt your greens.
2 cups cooked turkey, shredded: Leftover rotisserie chicken or roasted turkey is a lifesaver here!
½ cup dried cranberries: For that sweet, chewy burst of flavor.
½ cup sliced almonds, toasted: Toasting them brings out their nutty aroma and makes them extra crunchy.
2 cups baby spinach or mixed greens: Choose your favorite! Baby spinach is mild, while mixed greens add a bit more punch.
2 green onions, thinly sliced: They add a fresh, oniony kick without being overpowering.
½ cup crumbled feta (optional): If you love a little salty tang, feta is your friend.

For the Tangy Lemon-Honey Dressing:

¼ cup olive oil: Good quality extra virgin olive oil is always best.
2 tablespoons lemon juice: Freshly squeezed is a must for that bright flavor.
1 tablespoon honey or maple syrup: To balance the tartness of the lemon. Maple syrup makes it vegan-friendly!
1 teaspoon Dijon mustard: Just a touch for a little depth and emulsification.
Salt and pepper, to taste: Always taste and adjust!

How to Make It

Alright, apron on? Let’s get cooking… or rather, assembling!

Combine the stars: Grab a nice big bowl. Add your cooled quinoa, shredded turkey, dried cranberries, toasted almonds, baby spinach (or mixed greens), and those thinly sliced green onions.
Cheese, please (if you’re using it!): If you’re going for that creamy, salty goodness, gently toss in the crumbled feta cheese.
Whip up the dressing: In a smaller bowl or a cute little jar, whisk together the olive oil, lemon juice, honey (or maple syrup), and Dijon mustard. Give it a good whisk until it’s all combined and looks like a lovely emulsified dressing. Season it with salt and pepper. My trick? Taste it! Does it need more zing? Add a little more lemon. A bit too tart? A tiny drizzle more honey.
Dress it up: Pour that glorious dressing all over your salad ingredients.
Toss with love: Gently toss everything together. You want to make sure every single bit of goodness gets coated in that delicious dressing. Be gentle so you don’t mush up your quinoa or spinach.
Serve and enjoy! This salad is best enjoyed right away when everything is fresh and vibrant. Dig in!

Substitutions & Additions

The beauty of this salad is how adaptable it is! Feel free to play around and make it your own.

Greens: Swap spinach for arugula for a peppery bite, or use chopped romaine for extra crunch.
Nuts: Pecans or walnuts would be delicious instead of almonds. Just toast them up the same way!
Fruit: Fresh diced apple or pear would add a lovely seasonal sweetness.
Protein: Cooked chicken is a perfect substitute for turkey. For a vegetarian option, use chickpeas or black beans instead.
Veggies: Add some diced cucumber, bell peppers, or cherry tomatoes for extra color and nutrients.
Cheese: Goat cheese would be a delightful alternative to feta.

Tips for Success

A few little secrets to make this salad absolutely perfect every time!

Cool your quinoa: This is key! Warm quinoa will wilt your greens and make the salad a bit sad. Spread it on a baking sheet to cool down faster.
Toast your nuts: It makes a HUGE difference in flavor and texture. Just a few minutes in a dry skillet over medium heat until fragrant. Keep an eye on them, they can burn quickly!
Prep ahead: Cook your quinoa and turkey a day or two in advance. Toast your nuts and chop your green onions. Store them separately in the fridge. When you’re ready to assemble, just whisk the dressing and toss everything together.
Don’t over-dress: Start with about ¾ of the dressing, toss, and then add more if needed. You don’t want a soggy salad!

How to Store It

Got leftovers? Lucky you! This salad keeps surprisingly well, though the greens might soften a bit.

Store any leftover salad in an airtight container in the refrigerator.
It’s best eaten within 2-3 days. If you have extra dressing, keep it separate and dress just before serving if you plan to store it for longer.

FAQs

Got questions? I’ve got answers!

Q: Can I make this salad ahead of time?

A: Yes! You can prep most of the components (quinoa, turkey, nuts, green onions) ahead of time and store them separately in the fridge. Whisk the dressing and combine everything just before serving for the freshest taste and texture.

Q: Is this salad good for meal prep?

A: Absolutely! It’s a fantastic option for packing lunches. Just assemble it in containers, keeping the dressing separate if you prefer to add it right before eating to maintain crispness.

Q: Can I use different types of grains instead of quinoa?

A: You sure can! Farro, couscous, or even brown rice would work wonderfully as a base for this salad.

Turkey Cranberry Quinoa Salad

A quick, easy, and flavorful quinoa salad packed with turkey, cranberries, almonds, and a tangy lemon-honey dressing. Perfect for a busy weeknight meal or a light lunch.

Print Recipe Pin Recipe

Prep Time 10

Servings 4 servings

Equipment

Large bowl
Small bowl or jar for dressing
Whisk
Airtight container for storage

Ingredients

Main Ingredients

2 cups cooked quinoa cooled
2 cups cooked turkey shredded
0.5 cup dried cranberries
0.5 cup sliced almonds toasted
2 cups baby spinach or mixed greens
2 green onions thinly sliced
0.5 cup crumbled feta optional

Tangy Lemon-Honey Dressing

0.25 cup olive oil good quality extra virgin
2 tablespoons lemon juice freshly squeezed
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
salt and pepper to taste

Instructions

Combine the cooled quinoa, shredded turkey, dried cranberries, toasted almonds, baby spinach (or mixed greens), and thinly sliced green onions in a large bowl.
If using, gently toss in the crumbled feta cheese.
In a smaller bowl or jar, whisk together the olive oil, lemon juice, honey (or maple syrup), and Dijon mustard until emulsified. Season with salt and pepper to taste.
Pour the dressing over the salad ingredients.
Gently toss everything together until well coated. Be careful not to over-mix.
Serve immediately.

Notes

This salad is best enjoyed fresh. If storing leftovers, keep dressing separate and add just before serving to maintain freshness. It will keep for 2-3 days in an airtight container in the refrigerator.