Turkey Wild Rice and Cranberry Salad
Brighten up your mealtime with this Turkey Wild Rice and Cranberry Salad, a hearty, flavor-packed dish perfect for lunch, dinner, or a special occasion. Featuring nutty wild rice, tender cooked turkey, and bursts of sweetness from dried cranberries, this salad is a vibrant medley of both texture and taste. Crunchy celery, tangy red onion, and toasted slivered almonds add delightful contrast, while a zesty homemade dressing made with extra-virgin olive oil, apple cider vinegar, and Dijon mustard ties it all together. Served over a bed of fresh baby spinach, this wholesome salad is not just nutritious but also versatile—ideal for a quick make-ahead meal or repurposing holiday leftovers. Ready in just over an hour, this satisfying recipe is sure to become a festive staple and a go-to favorite.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 2 cups cooked turkey
- 0.5 cup dried cranberries
- 2 stalks celery
- 0.25 cup red onion
- 0.25 cup slivered almonds
- 4 cups baby spinach
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the wild rice under cold water using a fine-mesh sieve.
In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and grains have popped open.
Drain any excess water and let the rice cool to room temperature.
While the rice is cooling, dice the cooked turkey into bite-sized pieces. Thinly slice the celery and red onion.
In a small, dry skillet, toast the slivered almonds over medium heat for 2-3 minutes or until lightly golden and fragrant. Remove from heat and set aside.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled wild rice, turkey, dried cranberries, celery, red onion, toasted almonds, and baby spinach.
Pour the dressing over the salad and toss gently to evenly coat all ingredients.
Serve immediately or refrigerate for up to 2 days. Allow the salad to come to room temperature before serving if refrigerated.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 56.2 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
