Chopped Leftover Turkey Salad (Perfect for Post-Thanksgiving!)

Leftover chopped turkey salad is the perfect way to repurpose the best parts of a Thanksgiving feast.

Well, if I’m being honest, my favorite part of Thanksgiving is probably the cornbread. But let’s face it, “leftover cornbread salad” doesn’t quite have the same ring.

As much as I love Thanksgiving (seriously, who doesn’t?) the next few days are always a struggle.

Cleaning is a beast in itself, but figuring out how to enjoy leftovers in a way that doesn’t put me into a food coma is tricky.

This is where the leftover chopped turkey salad comes in. If you’re looking for a delicious way to enjoy yesterday’s Thanksgiving turkey in a totally guilt-free way, then this is the recipe for you.

This salad combines leftover turkey, fresh vegetables, herbs, bacon, and toasted pumpkin seeds, served over a bed of romaine.

Then it’s tossed with a very simple, but not drool-worthy, garlic-honey vinegar sauce for a nutritious meal that tastes amazing.

Filled with a wide variety of delicious fall flavors and plenty of bright color, this Minced Leftover Turkey Salad is the perfect healthy post-Thanksgiving recipe to enjoy throughout the rest of the weekend.

I don’t know about you, but after a day-long food coma after my family celebrated Thanksgiving, I’m always in desperate need of something light and refreshing.

Not only is this turkey salad totally perfect, but it only takes 10 minutes of prep work.

Believe me when I say, you need the leftover chopped turkey salad in your life. It is useful, easy to prepare and very tasty. You will love it!

Main ingredients

To make this leftover turkey salad, you’ll need the following main ingredients that you probably already have in your fridge:

  • Leftover turkey. Take this adorable Thanksgiving turkey and slice it just the way you want it – it’s going to be the star of this show!
  • Raw pumpkin seeds. Personally, I love roasting pumpkin seeds at home. However, if you’re looking to save time, feel free to opt for plain, pre-roasted pumpkin seeds instead and skip the roasting step.
  • Romaine lettuce. I love using fresh romaine lettuce as the base for this salad for a nice crunch. However, you can use any type of leafy green you like. Spinach and watercress would work great here.
  • Leftover green beans. One of my home’s staple Thanksgiving side dishes is a nice big bowl of green beans, so the leftovers always go straight into this salad. If you have different vegetable leftovers you want to use, feel free to throw them in.
  • Cured meat. Bacon is one of my favorite guilt pleasures, and it adds so much amazing flavor and richness to this salad.
  • Fresh herbs. Parsley is my favorite for adding lots of fresh flavor to this salad, but you can substitute it with another fresh herb like cilantro, dill, or chives.
  • Vinegar honey and garlic. To prepare this delicious salad dressing, you will need olive oil, red wine vinegar, honey, minced garlic, salt and pepper. It is very simple and fits beautifully in salads, tying everything together.

How to make shredded leftover turkey salad

After the whole Thanksgiving feast is over, I’m exclusively in the mood for at least easy meals for the next week or so.

Fortunately, this turkey salad recipe is super easy.

It’s as simple as chopping the ingredients, mixing the seasoning, toasting the pumpkin seeds and putting them all in a bowl.

Just like this, you will have a great lunch or dinner to enjoy effortlessly.

To prepare chopped turkey salad, follow these simple steps:

  1. Add all the ingredients for the dressing To a jar with a lid and shake until well combined. Then cool the sauce in the refrigerator while you prepare the salad.
  2. Heat the oven to 325 degrees Fahrenheit. Spread the pumpkin seeds on a baking sheet lined with aluminum foil. Cover with olive oil, salt, pepper and paprika, then mix.
  3. Roast the seeds for 40-45 minutes Or until they are well roasted. Remove the seeds from the oven and set aside to cool.
  4. In a large bowl, add romaine, Green beans, bacon, red onion, turkey, pumpkin seeds, parsley and pepper. Add the sauce, then stir until well combined. Enjoy!

Recipe tips and tricks

Although leftover chopped turkey salad is a breeze to make, here are some of our top tips and tricks to help you:

  • Use your leftovers. The nice thing about this salad is that it is completely customizable based on your favorite tastes and what you have at home. After all, it’s a leftover salad! Feel free to add any leftover vegetables that you think will work well.
  • Taste as you go. The amount of seasoning you use for this salad really depends on your taste preferences. Don’t be afraid to season your dish a little bit at a time, savor it as you go. Fixing a dish with spices is more difficult than fixing an under-spiced dish!
  • Replace the seeds. A good salad should always have something crunchy for varying textures. In this recipe, I choose freshly roasted pumpkin seeds. However, you can easily replace them with chopped walnuts, pecans, almonds, or sunflower seeds. It’s entirely up to you, so just pick what you like best.

How to Serve Leftover Turkey Salad

Festive turkey salad is the perfect fall healthy lunch or dinner recipe. It’s full of protein, fiber, vitamins, minerals, and antioxidants. Basically, all the goods!

You can serve this salad on its own or as part of a larger meal if you are serving a crowd or you are very hungry.

If you’re looking for dishes to serve, here are some of my favorite options:

  • bread. If you have turkey and green beans left over, I’m willing to bet you have some leftover dinner rolls or cornbread, too. Reheat these bad boys in the oven and serve them alongside this delicious salad for a hearty meal.
  • tortilla; Not in the mood for power? Looking for more on the go? Turn this turkey salad into the ultimate wrap by stuffing it in tortillas. WL!
  • soup. Soup and salad are a classic combination, especially at this time of year. For a warm soup meal (see what I did there?), serve this salad alongside a bowl of curried pumpkin soup or easy and healthy minestrone soup.

Leftover turkey salad storage tips

When it comes to storing salads for later, it is very important to store the sauce separately.

If you store the dish after incorporating it, you are sure to have a pie salad in just a few hours.

To avoid this, be sure to divide what you are ready to eat before adding the marinade to your bowl. If you have any leftovers from the salad, be sure to store it dry.

To store this dish, you will need to store the marinade in an airtight jar such as a mason jar. When stored properly, they will keep in the refrigerator for up to 7-10 days.

You can store the rest of the salad in an airtight storage container up to 3-5 days. While I don’t recommend freezing the salad at all, you can freeze the sauce if needed Up to one to two months.

Frequently Asked Questions

Below you’ll find answers to some of the most frequently asked questions about this Thanksgiving leftover recipe:

Is this dish healthy?

Yes! Leftover Turkey Salad is packed with fresh greens and good-for-you ingredients that are packed with antioxidants, vitamins and other essential nutrients. Turkey is also one of the least fat sources of protein.

What can you put on this power?

Honestly, anything you want. Salads like this are great for cleaning out the fridge and getting rid of any vegetables lying around. You can swap in greens, pumpkin seeds, and even meat. Don’t be afraid to make this dish your own.

What does a chopped turkey salad go for?

This dish is a festive fall recipe that can be served with just about anything. Because it’s packed with protein, fiber, and healthy fats, this salad can easily be served on its own.

However, some of the favorite side dishes I make with it include cornbread, dinner rolls, and fall-inspired soups.

More healthy salad recipes

If you like this dish, you will love these:

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Leftover chopped turkey salad is perfect for using up the Thanksgiving leftovers we all have in the fridge this time of year. It’s nutritious, easy to prepare and delicious!


  • 1 cup raw pumpkin seeds
  • Half a teaspoon olive oil
  • Half a teaspoon salt
  • Half a teaspoon black pepper
  • 1 pinch of paprika
  • 2 cups Leftover green beans, cut into 2cut inch
  • 2 cups Turkey leftovers
  • 4 cups minced fresh romaine
  • 4 Sliced ​​bacon, cooked and chopped
  • Half a cup Red onion, diced
  • 1 tablespoon chopped fresh parsley
  • Fresh bell pepper for garnish

Honey and garlic vinegar:

  • Half a cup olive oil
  • Half a cup red wine vinegar
  • 1 tablespoon honey
  • 2 minced garlic cloves
  • Half a teaspoon kosher salt
  • Half a teaspoon black pepper

  1. Add all dressing ingredients to a jar with a lid and shake until well combined. Then cool the sauce in the refrigerator while you prepare the salad.
  2. Heat the oven to 325 degrees Fahrenheit. Spread the pumpkin seeds on a baking sheet lined with aluminum foil. Cover with olive oil, salt, pepper and paprika, then mix.
  3. Roast the seeds for 40-45 minutes or until they are well toasted. Remove the seeds from the oven and set aside to cool.
  4. In a large bowl, add the romaine, green beans, bacon, red onion, turkey, pumpkin seeds, parsley, and pepper. Add the sauce, then stir until well combined. Enjoy!

Key words: Shredded Turkey Salad Thanksgiving Turkey Salad Healthy Fall Salad Thanksgiving Leftovers Recipe

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