Pecan, Sage, and Gruyere Turkey Salad
Why This Turkey Salad Is So Good
- Gruyere brings a nutty, slightly sweet flavor that regular cheddar or Swiss doesn’t, and it pairs especially well with the pecans.
- Fresh sage keeps the holiday flavor going without tasting like a repeat of the stuffing.
- It’s endlessly versatile: pile it on a sandwich, scoop it over greens, or eat it straight from the bowl with crackers.
Key Ingredients and Notes
- Turkey – leftover Thanksgiving turkey works great here, but you don’t need to wait for leftovers. Roast a turkey breast from the store any time of year according to the package instructions.
- Gruyere cheese – diced small so it distributes through the salad rather than clumping in one bite.
- Pecans – toast them in a dry skillet over medium heat for a few minutes before chopping. Toasting brings out a deeper, nuttier flavor than using them raw, but watch them closely since they can burn quickly.
- Fresh sage – fresh sage has a much brighter, more fragrant flavor than dried here, and since the recipe only calls for a few leaves, it’s worth using fresh.
- Mayonnaise and sour cream – the combination gives the dressing richness from the mayo and a little tang from the sour cream, rather than an all-mayo dressing that can taste heavier.
How to Make Pecan, Sage, and Gruyere Turkey Salad
- Combine the turkey, cheese, pecans, and sage – Add these to a mixing bowl and mix well so everything is evenly distributed before the dressing goes in.
- Add the dressing – Add salt, pepper, mayonnaise, and sour cream, and mix until everything is fully combined and coated.
- Chill before serving – Refrigerate for at least 30 minutes if you have time. This gives the sage and Gruyere a chance to flavor the dressing, and the salad tastes noticeably better once it’s had a little time to sit.
Storing Suggestions
Store in an airtight container in the refrigerator for up to 3-4 days. Since this salad contains mayonnaise and cooked turkey, don’t leave it out at room temperature for more than 2 hours.
Ways to Serve
- Pile it onto a croissant or your favorite sandwich bread.
- Scoop it over a bed of leafy greens for a lighter lunch.
- Serve it with crackers as an appetizer or light snack.
Leftover Turkey Salad Recipe FAQ
No, it’s best not to freeze a mayonnaise-based salad like this one. Mayonnaise doesn’t hold up well in the freezer and tends to separate once thawed, so this one is meant to be made and enjoyed within a few days.
Yes, walnuts are a common swap if that’s what you have on hand or prefer. The texture and flavor will be slightly different, but it works well in this style of salad.
Yes, chicken is a common substitute in this style of salad if you don’t have leftover turkey or just prefer chicken.
More Turkey Recipes From Me
- Turkey Cranberry Brie Grilled Cheese
- Turkey, Butternut Squash and Mascarpone Rice Casserole
- Cranberry Asiago Turkey Sliders
- Leftover Turkey Noodles
Pecan, Sage, and Gruyere Turkey Salad Recipe
Ingredients
- 3 cups chopped cooked turkey packed
- 3 oz Gruyere cheese diced
- 1 cup chopped pecans
- 5-6 fresh sage leaves minced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Fresh cracked black pepper
- Salt
Instructions
- Combine turkey, Gruyere cheese, pecans, and sage in a mixing bowl. Mix well.
- Add salt, pepper, mayo, and sour cream. Mix until all combined.
- Refrigerate until ready to use.
- Note: this recipe doesn't have to be done with leftover turkey. You can get turkey breast at the store and roast it according the the instructions on the package.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
