This salad is a perfect way to use up leftover turkey or chicken after the holidays or a big dinner. It is easy enough for lunches, pretty enough for brunches, or filling enough for dinner!

We have a local soup, salad, and sandwich place called Kneaders, and this delicious salad is one of my favorites from them, so I knew I needed to duplicate it at home!

This turkey cranberry sunflower salad is full of all things good, and is a perfect way to add some healthy meals to your routine all year long. It is full of so many delicious ingredients, textures, and flavors in every bite!

The poppy seed dressing ties everything together with a sweet finish, that keeps the salad light and refreshing. It is simple to toss together, and so easy to make as is, or customize it however you want!

Why you should make this salad:

• Perfect for Leftovers: This is such a good way to reuse leftover turkey or chicken!
• Amazing Flavor Combination: Sweet, savory, creamy, and crunchy all together in one salad!
• Light but Filling: This is a great dish for lunch or dinner! Pair it with some grilled steak, a nice sandwich, or a bowl of butternut squash soup.

Ingredients Needed

• Shredded Turkey (or Chicken): This is a great way to shred up and use your holiday leftovers.
• Red Onion: Make the onion flavor a little milder by soaking it in cold water for ten minutes, then draining, and patting it dry.
• Mozzarella Cheese: You can use shredded mozzarella, or cut up some fresh mozzarella for extra flavor.
• Dried Cranberries: Adds a nice flavor, and chewy texture.
• Sunflower Seeds: Adds a nice crunch to the salad.
• Mixed Greens: Grab a container or spring mix, or just use spinach instead.

How to make Turkey Cranberry Salad?

Step 1: Add the Salad Base. Add the chopped lettuce and mixed greens to a large serving bowl.

Step 2: Top with Mix Ins. Add the shredded turkey, mozzarella cheese, red onion, dried cranberries, and sunflower seeds on top.

Step 3: Make the Dressing. Whisk together the mayo, sugar, vinegar, poppyseeds, salt, and pepper in a small bowl.

Step 4: Add the Dressing. Drizzle the poppy seed dressing over the salad and toss everything together until coated. Serve and enjoy.

Storage Instructions

You will want to add the dressing right before serving the salad. If you want to store leftovers serve the dressing on individual serving, so you can store the prepared salad minus the dressing. If it has been dressed it will get soggy, and will not store well.

This Turkey Cranberry Salad is such a vibrant and satisfying salad with the perfect mix of flavors. You’ll love how the tender turkey, sweet dried cranberries, creamy mozzarella, crunchy sunflower seeds, and poppy seed dressing all come together! Its perfect for using up holiday leftovers, or enjoying as a light spring or summer lunch!

More Salad Recipes

• Butternut Squash Fall Salad
• Spinach Cranberry Salad
• Mexican Chicken Taco Salad
• BBQ Ranch Chicken Salad
• Mandarin Pasta Salad

Print

Turkey Cranberry Sunflower Salad

This Turkey Cranberry Salad is one of those salads that feels fresh, hearty, and packed with flavor! It combined tender shredded turkey (or chicken), tart dried cranberries, crunchy sunflower seeds, creamy mozzarella, and crisp red onion, and they all get tossed together with a sweet and tangy poppy seed dressing!

Course Salad

Cuisine American

Keyword Chicken Cranberry Sunflower Salad, leftover turkey, shredded chicken, turkey cranberry salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 Servings

Calories 327kcal

Ingredients

For the Salad:

• 8 cups Spring Mix
• 2 cups Shredded Turkey (or chicken, seasoned lightly with a little salt and pepper)
• 1 cup Shredded Mozzarella Cheese
• 1/2 cup Sliced Red Onion
• 1/2 cup Sunflower Kernels
• 1/2 cup Dried Cranberries

For the Poppy Seed Dressing:

• 3/4 cup Mayonnaise
• 3 TBS Granulated Sugar
• 2 TBS Apple Cider Vinegar
• 1 tsp Poppy Seeds
• 1/4 tsp Salt (To Taste)
• 1/4 tsp Black Pepper (To Taste)

Instructions

• Add the spring mix, shredded turkey, mozzarella, red onion, sunflower kernels, and dried cranberries to a large bowl. Toss them together. 8 cups Spring Mix , 2 cups Shredded Turkey , 1 cup Shredded Mozzarella Cheese, 1/2 cup Sliced Red Onion, 1/2 cup Sunflower Kernels, 1/2 cup Dried Cranberries

For the Poppy Seed Dressing:

• Whisk together the Ingredients for the poppy seed dressing in a small bowl until creamy. 3/4 cup Mayonnaise , 3 TBS Granulated Sugar, 2 TBS Apple Cider Vinegar, 1 tsp Poppy Seeds, 1/4 tsp Salt, 1/4 tsp Black Pepper
• Drizzle the dressing over the top of the salad, and enjoy immediately. (If you're going to want to save some of the salad, add dressing individually to salad portions and store the salad and dressing separately).

Notes

• Red Onion: To make the red onion flavor a little less sharp, soak it in a bowl of cold water for 10 minutes. Then drain the water and pat it dry, then use in your salad as desired.
• Poppy Seed Dressing: The dressing tastes even better when it is made ahead, store it in a container with a lid to chill in the fridge overnight. Then shake it up right before serving. You can double the dressing recipe if you want to keep it in the fridge for up to 1 week.
• Customize the Toppings: Add extra toppings like sliced apple, or diced avocado, or try different cheeses or nuts.

Nutrition

Calories: 327kcal | Carbohydrates: 15g | Protein: 14g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 347mg | Potassium: 245mg | Fiber: 1g | Sugar: 11g | Vitamin A: 578IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

This Turkey Cranberry Salad was first posted on January 7, 2016. The photos and blog text were updated for clarity on June 8th, 2026.

**This post was originally sponsored by Ocean Spray® Craisins®. All opinions are my own.

The post Turkey Cranberry Salad appeared first on Like Mother, Like Daughter.