Cranberry Turkey Salad (with Couscous)

turkey couscous salad with brie and cranberries

Cranberry Turkey Salad (with Couscous)

This cranberry turkey salad with couscous is a delicious way to use up leftover turkey! Featuring juicy turkey, chewy pearl couscous, and a mix of cranberries, brie, and greens, it’s a satisfying, all-in-one dish that’s both hearty and refreshing. Top with a drizzle of a balsamic maple vinaigrette for a zesty finish!

Note - ingredients can be approximate

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course, Salad

Cuisine American

Servings people

Calories 614 kcal

Equipment

Small pot

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.

Video

Notes

Note 1 - Stock substitution

You can substitute for other types of stock, or water if needed.

Storing

Store for up to 4 days (time dependent on when turkey was cooked) in airtight container. Separate main salad ingredients from the dressing and flaked almonds. Add when ready to eat.

Nutrition

Calories: 614kcalCarbohydrates: 68gProtein: 38gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 100mgSodium: 458mgPotassium: 671mgFiber: 5gSugar: 36gVitamin A: 2094IUVitamin C: 6mgCalcium: 156mgIron: 3mg

Keyword cold salad, Meal Prep Recipe, Salad recipe, Turkey meal prep, Turkey Recipe

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