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Turkey, Cranberry, and Sunflower Seed Salad (Kneader's Copycat)

A good-for-you mixed greens salad topped with leftover turkey (or chicken), red onions, dried cranberries, and sunflower seeds.

Course Main Course
Cuisine Healthy
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 -8, as a side
Calories 406 kcal
Author Chelsea Lords

Ingredients

For the salad:

  • 1 bag (5 ounces) spring mix salad
  • 1 bag (5 ounces) chopped romaine lettuce
  • 1 cup cooked turkey, or sub chicken, shredded and chopped
  • 1/2 cup sunflower seed kernels
  • 1/2 cup dried cranberries
  • Freshly shredded mozzarella cheese, to taste
  • 1/2 red onion, thinly sliced

For the dressing: **

  • 1/4 cup + 2 tablespoons red wine vinegar
  • 1/2 cup + 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 cup fresh or frozen raspberries, thawed
  • 1 cup canola or vegetable oil
  • 2 teaspoons poppyseeds

Instructions

  1. In a large bowl, toss together the spring mix salad, romaine lettuce, turkey or chicken, sunflower seed kernels, dried cranberries, shredded mozzarella, and a thinly sliced red onion.

  2. Toss together.

  3. For the dressing (see ** note) either toss together the two prepared dressings OR in a blender/food processor, combine the red wine vinegar, sugar, salt, ground mustard, and raspberries. Blend until smooth.

  4. Add in the oil slowly while pulsing the mixture until well combined. Stir in the poppyseeds.

  5. Right before enjoying, toss the dressing with the salad.

  6. If you plan on having leftovers, only toss what you will eat with the dressing!

Recipe Notes

The toppings (cranberries, sunflower seeds, and cheese) is really to taste -- toss in as much (or as little) as you like! **If you don't want to make a homemade dressing for this salad, you can buy a raspberry vinaigrette and mix it in equal parts with a poppyseed dressing.