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Pecan, cranberry and turkey salad

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  • Egg free
  • Gluten free
  • High in dietary fibre
  • High in protein
  • No added sugar
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Wheat free
  • 1 serve veg or fruit

This pecan, cranberry and turkey salad is a delightful combination of flavours and textures. Whether you’re looking for a light lunch or a flavourful addition to your dinner spread, this salad is sure to impress.

  • Serves6
  • Prep time20 minutes
pecan cranberry and turkey salad on a white oval plate

Ingredients

  • 3 cups (500g) shredded roast turkey or chicken
  • 2 celery sticks, thinly sliced
  • 1 small red onion, thinly sliced
  • 150g Coles Australian Qukes Baby Cucumbers, quartered
  • 3/4 cup (80g) pecans, toasted, chopped
  • 3/4 cup (100g) dried cranberries
  • 1/2 bunch dill sprigs
  • 3/4 cup (210g) Greek-style yoghurt
  • 2 tbs wholegrain mustard
  • 3 tsp honey
  • 2 tsp apple cider vinegar
  • 200g pkt Coles Butter Leaf Blend
  • Poppy seeds, to serve

Nutritional information

Per Serve: Energy: 1335kJ/319 Cals (15%), Protein: 21g (42%), Fat: 15g (21%), Sat Fat: 4g (17%), Carb: 23g (7%), Sugar: 22g (24%), Dietary Fibre: 4g (13%), Sodium: 1057mg (53%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine turkey or chicken, celery, onion, cucumber, pecan, cranberries and dill in a bowl. Whisk the yoghurt, mustard, honey and vinegar in a jug. Add three-quarters of yoghurt mixture to turkey mixture. Toss to combine.

  2. Step 2

    Arrange the leaf blend and turkey or chicken mixture on a serving platter. Sprinkle with the poppy seeds. Serve with the remaining yoghurt mixture.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Use any leftover cranberries to make our festive White Choc and Cranberry Scones

Plan ahead:
To throw this salad together in a flash, shred any leftover Christmas turkey before it goes in an airtight container – store in the fridge for up to 3 days.

Pecan, cranberry and turkey salad

Pecan, cranberry and turkey salad
  • Serves6
  • Prep time20 minutes
Ingredients
  • 3 cups (500g) shredded roast turkey or chicken
  • 2 celery sticks, thinly sliced
  • 1 small red onion, thinly sliced
  • 150g Coles Australian Qukes Baby Cucumbers, quartered
  • 3/4 cup (80g) pecans, toasted, chopped
  • 3/4 cup (100g) dried cranberries
  • 1/2 bunch dill sprigs
  • 3/4 cup (210g) Greek-style yoghurt
  • 2 tbs wholegrain mustard
  • 3 tsp honey
  • 2 tsp apple cider vinegar
  • 200g pkt Coles Butter Leaf Blend
  • Poppy seeds, to serve
    Description

    This pecan, cranberry and turkey salad is a delightful combination of flavours and textures. Whether you’re looking for a light lunch or a flavourful addition to your dinner spread, this salad is sure to impress.

    Method
    1. Step 1

      Combine turkey or chicken, celery, onion, cucumber, pecan, cranberries and dill in a bowl. Whisk the yoghurt, mustard, honey and vinegar in a jug. Add three-quarters of yoghurt mixture to turkey mixture. Toss to combine.

    2. Step 2

      Arrange the leaf blend and turkey or chicken mixture on a serving platter. Sprinkle with the poppy seeds. Serve with the remaining yoghurt mixture.