This Thanksgiving Leftover Turkey Salad combines the best flavors of fall with leftover turkey from your Thanksgiving table! In this unique leftovers recipe, we’ve got turkey of course, creamy Tessemae’s Mayonnaise, honeycrisp apple, pomegranate arils, toasted pecans, red onion, and fresh thyme. This texture-filled turkey salad makes the best lunch served over greens, with crackers, or on toasted bread!

Serves: 4
Prep time: 20 minutes

WHAT YOU NEED

½ cup Tessemae’s Mayonnaise
1 tsp. Tessemae’s Dijon Mustard
1 tsp. apple cider vinegar
¼ tsp. salt
¼ tsp. pepper
2½ cups cubed leftover roasted turkey
½ of a honeycrisp apple, diced
¼ of a small red onion, finely diced
¼ cup dried cranberries
¼ cup pomegranate arils
¼ cup chopped pecans, toasted
1-2 sprigs fresh thyme, leaves removed, plus more to taste
 

WHAT YOU DO

In a large mixing bowl, whisk together the Tessemae’s Mayonnaise, Tessemae’s Dijon Mustard, apple cider vinegar, salt, and pepper until combined. Add the turkey, diced apple, red onion, dried cranberries, pomegranate arils, pecans, and thyme. Gently stir to combine. Season to taste with additional salt, pepper, and thyme if desired. Serve at room temperature or chill for 1-2 hours. Enjoy over a bed of greens, with crackers, or on toasted bread!
 
Note: To toast your pecans, place them in a dry skillet over medium-low heat, shaking the pan frequently to prevent burning. Toast for a few minutes, or until the pecans are fragrant and begin to turn golden brown.