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Chopped Leftover Turkey Salad (Perfect for Post-Thanksgiving!)

  • Author: Elizabeth Rider
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Chop, mix
  • Cuisine: American


This Chopped Leftover Turkey Salad is perfect for using up those Thanksgiving leftovers we all have in the fridge this time of year. It’s nourishing, easy to make, and beyond delicious!




  • 1 cup raw pumpkin seeds
  • ½ teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch paprika
  • 2 cups leftover green beans, cut into 2-inch pieces
  • 2 cups leftover turkey
  • 4 cups fresh romaine, chopped
  • 4 strips bacon, cooked and chopped
  • ¼ cup red onion, diced
  • 1 tablespoon fresh parsley, minced
  • Fresh cracked pepper, for topping

Honey Garlic Vinaigrette:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper


  1. Add all dressing ingredients to a lidded jar and shake until it is well mixed. Then, chill the dressing in the fridge while you prepare the salad.
  2. Preheat the oven to 325°F. Spread the pumpkin seeds on a foil-lined baking sheet. Coat with olive oil, salt, pepper and paprika, then toss to combine.
  3. Roast the seeds for 40-45 minutes or until they are nicely toasted. Remove the seeds from the oven, then set them aside to cool.
  4. To a large bowl, add romaine, green beans, bacon, red onion, turkey, pumpkin seeds, parsley, and cracked pepper. Stir in the dressing, then toss until thoroughly combined. Enjoy!

Keywords: chopped leftover turkey salad, thanksgiving turkey salad, healthy fall salad, thanksgiving leftover recipe