Turkey Cranberry Salad: sweet cranberries, tender turkey, creamy cheese, onion, and sunflower seeds. Perfect for leftovers or a quick meal with shredded chicken!

Turkey Cranberry Salad

Kneader’s, a cozy nearby spot, is known for fresh bread, soups, salads, sandwiches, and desserts.

While my family loves their French toast, I’m all about their salads and sandwiches—especially this one I’m recreating!

The mix of tender turkey, salty sunflower seeds, and sweet poppy seed dressing is perfection. Oh, and the dressing recipe I’m sharing? It might not be the healthiest, but it tastes just like the real deal!

Quick Tip

If you have extra turkey from Thanksgiving, this salad is a great way to use it up! Or try making Turkey Tetrazzini or Turkey Sliders.

All the ingredients and dressing used in this dish displayed out to prep.

Turkey Cranberry Salad Ingredients

  • Mixed greens: Grab a container of mixed greens or use spinach instead.
  • Pulled or shredded turkey (or chicken): Perfect for using up holiday leftovers.
  • Dried cranberries: Add a sweet and tangy flavor.
  • Sunflower seeds: Add a nice crunch.
  • Thinly sliced red onion: Adds a mild onion flavor and a pop of color.
  • Freshly grated mozzarella cheese: Freshly grated is best for flavor.
  • Poppyseed Dressing: Blend all ingredients first, then stir in the poppy seeds.
The poppyseed dressing used in this Turkey Cranberry Salad in a dressing dispenser.

How To Make This Turkey Cranberry Salad

  1. Prep the salad: Mix greens, turkey, cranberries, sunflower seeds, red onion, and mozzarella cheese in a big bowl.
  2. Make the Poppyseed Dressing: Blend the dressing ingredients until smooth.
  3. Dress the salad: Pour the dressing over the Turkey Cranberry Salad.

Recipe Tips

  • Protein: If you don’t have leftover turkey from Thanksgiving, you can use roasted or grilled turkey or chicken breast.
  • Red Onion: To make red onion taste milder, soak it in cold water for 10 minutes, then drain and use.
  • Poppy Seed Dressing: You can change the sweetness of the dressing by adding more or less sugar to your liking.
  • Customize Toppings: Make this Turkey Cranberry Salad your own by adding toppings you like, such as nuts, avocado, or different cheeses.

Dressed and ready Turkey Cranberry Salad.

Storage

Toss right before serving: To keep your Turkey Cranberry Salad fresh, dress it with the Poppy Seed Dressing just before serving. If you expect leftovers, store the salad and dressing separately.

More Delicious Salad Recipes

4.80 from 5 votes

Turkey Cranberry Salad (Kneader’s Copycat)

Try this Turkey Cranberry Salad—a tasty blend of sweet cranberries, tender turkey, creamy cheese, tangy onion, and crunchy sunflower seeds. Inspired by a bakery favorite, it’s perfect for Thanksgiving leftovers or a quick meal with shredded chicken!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 as a side

Equipment

  • Small blender
  • Jar or other sealable container

Ingredients 
 

Salad

  • 6 cups mixed greens
  • 1-1/2 cups shredded turkey or chicken
  • 1/2 cup dried cranberries
  • 1/2 cup sunflower kernels
  • 1/2 cup thinly sliced red onion 1/4th of 1 onion, see note 1
  • 3/4 cup freshly grated mozzarella cheese 2.5 ounces

Poppyseed Dressing (see note 2)

Instructions 

  • In a large bowl, toss together salad greens, turkey or chicken, sunflower kernels, dried cranberries, shredded mozzarella, and thinly sliced red onion.
  • Combine all the dressing ingredients except poppy seeds in a small blender. Season to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Blend until smooth and fully emulsified. Stir through poppy seeds. Transfer to a covered jar and chill until ready to use. Shake before using. Best made a day in advance!
  • Dress the salad with the Poppy Seed Dressing right before serving. If you anticipate having leftovers, store the salad and dressing separately. Add dressing gradually to personal preference; you may not need/want to use it all at once.

Recipe Notes

Note 1: To remove the “bite” of red onion, soak it in cold water for about 10 minutes, then drain and use as desired.
Note 2: While this dressing may not be the most nutritious option, it’s a perfect match for the original, especially if you prepare it a day ahead and let it chill overnight! If you notice some separation, allow it to sit at room temperature for 20 minutes, then give it a good shake to recombine. For a lower sugar dressing, try this Poppy Seed Dressing or a Balsamic Vinaigrette.
Storage: To keep your Turkey Cranberry Salad fresh, dress it just before serving. If you expect leftovers, store the salad and dressing separately.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 30g | Protein: 23g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 306mg | Potassium: 186mg | Fiber: 2g | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.80 from 5 votes (2 ratings without comment)

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10 Comments

  1. John says:

    4 stars
    Thanks, Overall I liked the recipe, just not a big fan of canola so I went with EVOO. Next time would likely play with the seasonings just a bit and go with more of a Mediterranean flavor.

    1. Chelsea says:

      Yay! So happy you were able to make this work with your preferences! Thanks so much John! ๐Ÿ™‚

  2. Carol says:

    This looks so good. Definitely going to make this with my leftover turkey!!

    1. Chelsea Lords says:

      Awe thanks Carol!! I hope you love it! <3 Happy Thanksgiving!

  3. Jocelyn Wilhelm says:

    Hi Chelsea!

    Was this your first content? I just listened to your podcast with Bjork on FBP. Kudos to you. And great job on your blog. See you around online.

    Jocelyn

    1. Chelsea Lords says:

      Thanks Jocelyn! Appreciate your support! No, this wasn’t my first post published. I believe the stuffed acorn squash on the site is!

  4. Aubri says:

    5 stars
    This looks divine!! I LOVE salad and this is a great way to use some of that leftover turkey!

    1. chelseamessyapron says:

      Thanks Aubri! ๐Ÿ™‚

  5. Mallory says:

    5 stars
    I am a vegetarian so I would omit the turkey but otherwise this looks like the perfect holiday detox meal!

    1. chelseamessyapron says:

      Thanks Mallory!