Go Back Email Link
+ servings

Pesto Turkey Salad

Susan Dopart
Need a new idea for turkey leftovers? Here's a variation on the usual turkey salad. The pesto gives it a great flavor and the celery, pecans and pomegranate seeds give it a nice crisp crunch! Packed with protein, fiber, phytonutrients and monounsaturated fat - this is one to help if you ate a BIT too much over the holiday!
No ratings yet
Jump to Recipe
Prep Time 10 mins
Course Main Course
Cuisine American
Servings 4 3/4 cup
Calories 320 kcal


  • 3 tablespoons mayonnaise
  • 3 tablespoons pesto
  • 2 tablespoons half and half
  • 2 cups turkey, chopped
  • 1 cup celery, diced
  • 1/2 cup pecans
  • 1/4 cup pomegranate seeds


  • In a small bowl stir together mayonnaise, pesto and half and half till combined.
  • In a medium bowl combine turkey, pecans, pomegranates and celery and pour dressing over to combine. Enjoy!
  • Salt and Pepper to taste.


Roast pecans for extra flavor.


Serving: 4gCalories: 320kcalCarbohydrates: 8gProtein: 20gFat: 24gSaturated Fat: 4gCholesterol: 72mgSodium: 439mgPotassium: 437mgFiber: 2gSugar: 3gVitamin A: 390IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Keyword Clean Eating, Gluten-free Thanksgiving recipe, gluten-free turkey salad, Thanksgiving leftovers, low carb tureky pesto salad
Tried this recipe?Let us know how it was!