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Leftover Turkey Quinoa Salad with Cranberry Vinaigrette

Sara
This Leftover Turkey Quinoa Salad with Cranberry Vinaigrette is so easy to put together and every bite is bursting with deliciousness!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine Gluten Free
Servings 8
Calories 333 kcal

Ingredients
  

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
  • ½ 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
  • ¼ cup dried Cranberries

For the Cranberry Vinaigrette:

  • ½ cup fresh Cranberries rinsed
  • 1 Shallot
  • 2 Sage Leaves
  • ½ cup Extra Virgin Olive Oil
  • 2 Tbs Red Wine Vinegar
  • 1 Tbs Lime Juice about 1 Lime
  • 1 Tbs Honey
  • ¼ teaspoon ground Sea Salt
  • ¼ teaspoon ground Black Pepper

Instructions
 

  • 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.
  • In medium saucepan add 1 cup Quinoa and 2 cups water.
  • Bring to a boil, cover and reduce heat to low for 20 minutes.
  • Let Quinoa cool before making the salad.
  • You can start the Cranberry Vinaigrette while it's cooling
  • Add all ingredients for the Cranberry Vinaigrette to a Food Processor or high speed blender.
  • Blend until smooth, about 30 seconds.
  • Set aside
  • In a large salad bowl add Spinach and Arugula greens.
  • Add in Quinoa and mix well.
  • Add in Turkey, Cheese, Apple, Celery, and Cranberries, mix well.
  • Top each salad individually with the Cranberry Vinaigrette, or you can pour all of it over the salad and mix well if serving immediately.
  • 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.
  • Enjoy!

Notes

Cranberry Vinaigrette makes about 1 ½ cups, you can store any leftover dressing in an air tight container in the fridge for up to a week.

Nutrition

Calories: 333kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 40mgSodium: 263mgPotassium: 392mgFiber: 3gSugar: 8gVitamin A: 1821IUVitamin C: 8mgCalcium: 145mgIron: 2mg
Keyword cranberry vinaigrette, leftover turkey quinoa salad, salad, turkey quinoa salad, turkey salad
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