Preparation Info

Turkey Cranberry Walnut Salad

Made With Our

Apple Cranberry Chutney

Item: 130801


  • 1 1/2 cups cooked or smoked turkey, diced
  • 2/3 cup fennel bulb, trimmed and cut into 1/4-inch dice
  • 3/4 cup broken walnut pieces, lightly toasted
  • 1/4 cup dried cranberries
  • 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
  • 4-5 Tablespoons fresh orange juice
  • 4 Tablespoons olive oil
  • 1 Tablespoon flat-leaf parsley, minced
  • Salt and freshly ground black pepper to taste
  • Lettuce leaves


  1. Combine turkey, fennel, walnuts and cranberries in a bowl.
  2. Combine Apple Cranberry Chutney and orange juice in a blender and purée until smooth. With blender running, add olive oil to form an emulsion.
  3. Season to taste with salt and pepper. Add parsley, pour over salad and toss.
  4. Line 4 salad plates with lettuce leaves. Divide salad among plates and serve.

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