Cranberry turkey salad brings together tender pieces of leftover turkey, creamy brie, sweet-tart dried cranberries, and fluffy pearl couscous in a colourful, flavour-packed salad with a maple balsamic dressing. It's perfect for a lighter lunch or leftover turkey salad with an amazing combination of all the best festive flavours in a cold couscous salad with turkey.
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Why you'll love this recipe
Perfect for leftovers. This cranberry couscous salad is a delicious way to use up your leftover turkey.
Easy to make. As it's a cold couscous salad, it's super quick to assemble and you could add in any leftovers with the turkey.
Sweet & savoury. The mix of cranberries, brie, and turkey offers a balance of sweet and savoury flavours, topped with THE most perfect maple syrup vinegar dressing.
Nutrient-packed. A turkey leftover idea with a balance of protein, carbs and colour.
Ingredients
Pearl couscous. Adds a light, chewy texture to the salad and is an ideal base for absorbing flavours. You can rehydrate the pearl couscous with chicken stock for extra flavour, or water.
Turkey. Provides lean protein, especially great for using thanksgiving turkey leftovers. You could also use raw turkey and cook it before adding to the cold couscous salad, or chicken can be used as a substitute.
Brie cheese. Adds a creamy, rich texture and mild flavour to balance the cranberries. I personally prefer camembert, but you could use your choice of cheese for the healthy fat element of the dish.
Dried cranberries. Brings a sweet, tart flavour that complements the turkey and brie; dried cherries or raisins work as alternatives, but cranberries help continue the holiday theme.
Leafy greens. Adds freshness and colour. Use whatever leafy greens you have and enjoy.
Flaked almonds. This is the crunch element of the turkey salad, substitutions can be made with croutons or other nuts/seeds for the texture.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make cranberry turkey salad
- Cook the couscous
In a medium saucepan, bring the chicken stock or water to a boil. Add the pearl couscous, reduce the heat to low, cover, and simmer for about 10 minutes, or until the couscous is tender and has absorbed the liquid. Once cooked, fluff with a fork and let it cool slightly.
- Prepare the turkey and cheese
While the couscous is cooking, dice or shred the cooked turkey leftovers into bite-sized pieces. Cut the brie cheese into small cubes or slivers.
- Assemble the salad
In a large salad bowl, combine the cooked couscous, turkey, brie cheese, dried cranberries, and leafy greens. Gently toss everything together to mix the ingredients evenly.
- Add the almonds
Just before serving, sprinkle the flaked almonds on top of the salad to keep them crunchy.
- Serve
Enjoy the cranberry turkey salad on its own or with your favourite dressing. It works amazingly with my balsamic vinegar maple syrup vinaigrette.
Top Tip
If you're adding flaked almonds to the salad, I recommend toasting them very quickly on the pan to enhance the deep, nuttier flavour. You'll know they're cooked when they're slightly golden & fragrant (approx. 2 minutes while constantly tossing)
Meal prep and leftovers
Meal prepping salads is an easy way to enjoy a balanced meal throughout the week without the hassle of daily cooking. Better yet, it's perfect to do it with leftovers like a Salmon Mango Salad or Tzatziki Chicken Salad.
Storing
To store a salad like this for meal prep, start by layering the dressing at the bottom of the container, then add the turkey - it'll soak up the extra dressing. Then add the heartier ingredients like the cheese, couscous, tomatoes and cranberries. Then follow with the toppings and leafy greens as the furthest away from the dressing so they don't get soggy. Seal the container and make sure it remains upright with the dressing at the bottom.
When you're ready to eat, hold the container opening against a plate and flip so the leafy greens are there first, followed by the rest of the ingredients and the balsamic maple salad dressing comes out last, coating the brie, cranberry, turkey salad.
Reheating
This leftover turkey salad doesn't need to be reheated as it tastes excellent cold. If you would like to heat some elements, I would recommend only reheating the couscous and turkey (making sure it's separate from the rest of the cold salad ingredients) for 1-2 minutes, then add to the brie, cranberry salad.
Freezing
While it's best enjoyed fresh, you can freeze cooked couscous and turkey portions separately for up to 6 months (depending on your method and freezer), but avoid freezing greens and fresh cheese as they don't thaw well, and will ruin the texture. To enjoy a fresher salad after freezing, add fresh greens, cheese, and cranberries after thawing.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Leftover turkey can last in the fridge for 3 to 4 days if stored in an airtight container. For longer storage, you can freeze it for up to 2 to 3 months. Just make sure to wrap it tightly to prevent freezer burn and label it with the date!
Stored in an airtight container, this salad will keep well in the fridge for up to 3 days. For the freshest taste, add greens and dressing just before serving if possible.
Absolutely! Chicken is a great substitute for turkey in this salad, especially if you have leftover roast chicken on hand. It pairs well with cranberries, brie, and couscous.
Other turkey recipes
Or, you can have a browse through my Turkey Recipe Category or more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Cranberry Turkey Salad (with Couscous)
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Equipment
- Small pot
Ingredients
Ingredients
- 125 g (¾ cups) pearl couscous, uncooked, makes approx. 2 ½ cups cooked.
- 250 ml (1 cups) chicken stock, (my chicken stock recipe), subs note 1
- 400 g (14 oz) cooked turkey, (use leftovers from my Roast Turkey)
- 125 g (4 ½ oz) brie cheese
- 125 g (4 ½ oz) cherry tomatoes
- 125 g dried cranberries
- 80 g (2 cups) leafy greens, of choice
- 50 g (½ cups) flaked almonds
Balsamic Maple Dressing
- 1 tablespoon maple syrup,
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 4 basil leaves, fresh
- 2 garlic cloves
- S&P to taste
Instructions
Cook Couscous
- Bring 250 ml (1 cups) chicken stock to a boil, then add 125 g (¾ cups) pearl couscous. Reduce heat to low, cover and simmer for 10 minutes or until couscous is tender and liquid is absorbed. Once cooked, rinse with cold water, fluff with a fork and let cool
Prepare (while couscous cooking)
- Prepare the 400 g (14 oz) cooked turkey leftovers by cutting as desired. Cut 125 g (4 ½ oz) brie cheese into small cubes/slivers.Slice 125 g (4 ½ oz) cherry tomatoes.Finely dice: 4 basil leaves, 2 garlic cloves
- Mix together sauce ingredients: 1 tbsp maple syrup, 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp dijon mustard, 4 basil leaves, 2 garlic cloves, S&P to taste
Assemble
- In a large salad bowl, gently toss together 80 g (2 cups) leafy greens, 125 g (¾ cups) pearl couscous, 400 g (14 oz) cooked turkey, 125 g (4 ½ oz) brie cheese, 125 g (4 ½ oz) cherry tomatoes, 125 g dried cranberries.
- If serving immediately, add dressing and 50 g (½ cups) flaked almonds. If not, store separate.
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