Leftover Turkey Quinoa Salad with Cranberry Vinaigrette

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This Leftover Turkey Quinoa Salad with Cranberry Vinaigrette is so easy to put together and every bite is bursting with deliciousness!


Units Scale

For the salad:

  • 1 cup dry Quinoa, I use Ancient Harvest Brand, if you’re using a different brand then cook according to package directions
  • 2 cups Water
  • 2 cups cooked leftover Turkey
  • 5 oz package of Spinach and Arugula greens
  • 1/2 cup chopped Apple Smoked Gouda Cheese
  • 1 Honey Crisp Apple cored and chopped into bite size pieces
  • 2 Celery stalks chopped into bite size pieces
  • 1/4 cup dried Cranberries

For the Cranberry Vinaigrette:

  • 1/2 cup fresh Cranberries rinsed
  • 1 Shallot
  • 2 Sage Leaves
  • 1/2 cup Extra Virgin Olive Oil
  • 2 Tbs Red Wine Vinegar
  • 1 Tbs Lime Juice, about 1 Lime
  • 1 Tbs Honey
  • 1/4 tsp ground Sea Salt
  • 1/4 tsp ground Black Pepper


  1. To make this easier, you can prepare the Quinoa ahead of time and store it in the fridge until you’re ready to make this salad.
  2. In medium saucepan add 1 cup Quinoa and 2 cups water.
  3. Bring to a boil, cover and reduce heat to low for 20 minutes.
  4. Let Quinoa cool before making the salad.
  5. You can start the Cranberry Vinaigrette while it’s cooling
  6. Add all ingredients for the Cranberry Vinaigrette to a Food Processor or high speed blender.
  7. Blend until smooth, about 30 seconds.
  8. Set aside
  9. In a large salad bowl add Spinach and Arugula greens.
  10. Add in Quinoa and mix well.
  11. Add in Turkey, Cheese, Apple, Celery, and Cranberries, mix well.
  12. Top each salad individually with the Cranberry Vinaigrette, or you can pour all of it over the salad and mix well if serving immediately.
  13. This serves 4 if eating each salad as a meal, big hearty bowls. Or it could serve up to 8 if having it on the side.
  14. Enjoy!


Cranberry Vinaigrette makes about 1 1/2 cups, you can store any leftover dressing in an air tight container in the fridge for up to a week.

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