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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Rinse the wild rice under cold water using a fine-mesh sieve.

Step 2

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.

Step 3

Drain any excess water and let the rice cool to room temperature.

Step 4

While the rice is cooling, dice the cooked turkey into bite-sized pieces. Thinly slice the celery and red onion.

Step 5

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.

Step 6

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing.

Step 7

In a large mixing bowl, combine the cooled wild rice, turkey, dried cranberries, celery, red onion, toasted almonds, and baby spinach.

Step 8

Pour the dressing over the salad and toss gently to evenly coat all ingredients.

Step 9

Serve immediately or refrigerate for up to 2 days. Allow the salad to come to room temperature before serving if refrigerated.

Nutrition Facts

Serving size	(1717.3g)

Amount per serving	% Daily Value*
Calories	2172.7

Total Fat 98.9g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 302.0mg	0%
Sodium 1770.4mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 56.2g
Protein 127.1g	0%

Vitamin D 0IU	0%
Calcium 316.9mg	0%
Iron 15.5mg	0%
Potassium 1953.7mg	0%

*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.

Source of Calories

Fat: 40.5%

Protein: 23.1%

Carbs: 36.4%