This salad features sliced roasted turkey breast and tart sugar-free cranberries layered over a bed of crisp mixed greens. Toasted pecans, diced cucumber, and sliced celery provide a varied crunch, while a creamy dressing of mayonnaise, sour cream, and holiday spices like nutmeg and cinnamon coats the ingredients. The bowl offers a fresh, colorful appearance with vibrant red berries and deep green leaves, providing a cool and savory meal with a light, spiced aroma.

About This Recipe

The base is assembled by layering fresh greens with lean, cooked turkey breast to provide a substantial protein foundation. The inclusion of raw cucumber and celery adds high-water content and crispness, which balances the dense, nutty texture of the toasted pecans and the chewy, sugar-free cranberries. This combination ensures a variety of textures in every bite, ranging from the soft, sliced poultry to the firm, toasted nuts.

The flavor profile is centered on the contrast between the tartness of the cranberries and the rich, spiced notes of the creamy holiday dressing. Whisking together mayonnaise and sour cream with Dijon mustard and apple cider vinegar creates a tangy, velvety glaze that is sweetened slightly with a keto-friendly granular sweetener. Cinnamon and nutmeg are integrated into the dressing to provide a warm, aromatic undertone that complements the savory turkey and earthy pecans.

Typically served chilled in a wide bowl, this salad is a practical choice for a quick lunch or for utilizing prepared turkey. The dressing can be served on the side to maintain the crispness of the greens or drizzled over the top for a more integrated flavor. The finished dish has a rustic, seasonal look characterized by the pop of red berries and the light dusting of cinnamon, making it a visually appealing and satisfying low-carb option.

Why You’ll Love This Recipe

Fresh and festive keto lunch
Uses sugar-free cranberries for classic holiday flavor
High in protein and low in carbs
Easy to prep and assemble
Perfect for leftover turkey or deli turkey
Crunchy, creamy, sweet, and savory
Naturally gluten-free
Ideal for December meal prep

What You’ll Need for This Turkey Cranberry Salad Bowl

Salad Base

2 cups mixed greens
1 cup cooked turkey breast, sliced
1/4 cup sugar-free dried cranberries
1/4 cup toasted pecans
1/4 cup sliced celery
1/4 cup diced cucumber

Holiday Dressing

2 tbsp mayonnaise
1 tbsp sour cream
1 tsp Dijon mustard
1 tsp apple cider vinegar
1 tbsp granular sweetener
1/4 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt
Pinch of black pepper

Optional Toppings

Extra pecans
A sprinkle of cinnamon
A few whole cranberries (sugar-free)

Step-by-Step Preparation

Add mixed greens to a bowl as the base.
Top with sliced turkey, cranberries, toasted pecans, celery, and cucumber.
In a small bowl, whisk together mayonnaise, sour cream, Dijon, vinegar, sweetener, cinnamon, nutmeg, salt, and pepper.
Drizzle dressing over the salad.
Toss gently or serve with dressing on top.
Add optional toppings if desired.

FAQ

Can I use chicken instead of turkey?
Yes, it works perfectly.
Are sugar-free cranberries required?
Yes—regular ones contain a lot of sugar.
Can I prep this ahead?
Assemble ingredients separately and add dressing when serving.
Can I make it dairy-free?
Use dairy-free mayo and skip sour cream.
Can I make it sweeter?
Increase sweetener by 1–2 teaspoons.

Variations & Substitutions

Replace pecans with walnuts
Add avocado for more healthy fats
Use roasted chicken instead of turkey
Add crumbled bacon
Swap celery for thinly sliced fennel for extra holiday flavor

Serving Suggestions

Serve with keto cranberry iced tea
Pair with a warm holiday soup
Add extra turkey for a bigger protein meal

Print Pin