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Cranberry-Turkey Spinach Salad

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“Use hors d'oeuvre cutters to cut the cranberry sauce into tiny stars or other shapes to give this salad even more pizzazz. As lovely in the summer as it is for theThanksgiving/Christmas seasons.”

Ingredients Nutrition

  • 1 (8 ounce) can jellied cranberry sauce
  • 13 cup cider vinegar
  • 2 teaspoons coarsely snipped fresh sage (or tarragon or 1/2 teaspoon dried leaf sage or dried tarragon, crushed)
  • 14 teaspoon salt
  • 18 teaspoon ground black pepper
  • 12 cups fresh Baby Spinach
  • 8 ounces cooked turkey breast (thinly sliced or coarsely shredded)
  • 1 medium cucumber, halved lengthwise, seeded if desired, and thinly sliced (about 2 cups)
  • 6 medium radishes, thinly sliced
  • 12 of a red onion, cut into thin wedges


  1. Cut jellied cranberry sauce into 1/2-inch-thick slices.
  2. Using 1- to 1 1/4-inch cutters, cut 16 designs from the cranberry sauce slices; set aside.
  3. For Dressing:
  4. Place remaining scraps of cranberry sauce in a blender; add vinegar, sage or tarragon, salt, and pepper.
  5. Cover and blend until combined.
  6. Set aside.
  7. In a large bowl, toss together spinach, turkey, cucumber, radishes, and red onion. Divide among eight serving bowls.
  8. Add two of the cranberry cutouts to each serving; drizzle with dressing.
  9. Makes 8 (2-cup) main-dish servings.

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