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Leftover Turkey Salad Recipe


Salad ingredients

6 cups lettuce leaves of your choice

2 cups leftover roasted turkey, shredded

2 Granny Smith apples, sliced

1 cup toasted walnuts


Roasted pumpkin ingredients

3 cups chopped, raw pumpkin into 1-inch cubes

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon pepper

2 Tbsp. olive oil


Cranberry dressing ingredients

1 cup cranberries, (thawed, if frozen)

2 teaspoons red wine vinegar

1-2 teaspoons honey (to taste)

3 Tbsp. olive oil

Salt & pepper to taste



  1. Preheat the oven to 350 F.
  2. In a bowl, combine the chopped pumpkin, curry powder, salt, pepper and olive oil and mix well.
  3. Transfer to a baking sheet and place in the oven.
  4. Allow to roast for 30-45 minutes until the pumpkin is cooked through and starting to caramelize.
  5. Remove from the oven and allow to cool for 10 minutes.
  6. To make the dressing, combine all the ingredients and blend using a hand blender or food processor.
  7. To assemble the salad, place the lettuce leaves on a large platter then top with the shredded turkey, roasted pumpkin cubes, sliced apples, walnuts and dressing. 
  8. Toss and enjoy!


Serves 4

Inspired by: https://paleoleap.com/leftover-turkey-salad/

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