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Turkey & Wild Rice Curry Salad

a pottery bowl of turkey and wild rice salad

I’m posting a bit out of my usual schedule here today.  But I wanted to make sure you had this recipe before the turkey leftovers hit your fridge.  This Turkey & Wild Rice Curry Salad is a wonderful way to enjoy the excess bounty from your upcoming Thanksgiving feast.

By the end of the day on Thanksgiving, I’ve usually had my fill of heavy, creamy, over indulgence.  My cravings immediately shift in the opposite direction.  To light, bright, crunchy goodness.  And this salad fits in quite nicely.

It’s full of a variety of flavors and textures, with the delightfully chewy and earthy wild rice as its base.  The dish is filling, but not heavy.  And I like how the dried cranberries add a hint of sweetness while the fig vinegar contributes bright and sassy tanginess to the dressing.

And the curry!  I can’t forget to mention the curry!  This rich and alluring spice is a favorite of mine.  It just pulls all of this salad’s ingredients together like a big warm hug.

turkey, carrots, celery, cranberries, and wild rice mixed together in a bowl

Turkey and Wild Rice Curry Salad

Yield: 6 to 8 meal size portions
prep time: 10 minutes
cook time: 45 minutes
total time: 55 minutes
This Turkey and Wild Rice Curry Salad is a wonderful way to enjoy the excess bounty from your upcoming Thanksgiving feast. And it's one of the best make ahead lunches out there!
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  • ½ c. fig vinegar yum! or white wine vinegar
  • 4 tsp. sugar
  • 2 tsp. Dijon mustard
  • 2 garlic cloves minced
  • 1 tsp. sweet curry powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 4 T. canola oil
  • 2 c. less-sodium chicken broth
  • 1-1/2 c. uncooked wild rice
  • 1 T. butter
  • ¼ tsp. salt
  • tsp. black pepper
  • 3 c. cooked cubed turkey or chicken (about 1.25 lbs.)
  • 1 c. chopped celery
  • 1 c. thinly sliced carrots cut cross-wise on the diagonal
  • 1 c. dried cranberries or cherries
  • 2 T. minced red onion
  • ¼ c. sliced or slivered toasted almonds


  • Prepare the dressing by combining the first 7 ingredients in a medium bowl.  Gradually add the oil while stirring with a whisk, until well blended.  Cover and refrigerate.  This can be made a day in advance.
  • Combine the broth, wild rice, butter, salt, and black pepper in a medium saucepan.  Bring to a boil.  Cover, reduce heat, and simmer 45 minutes, or until rice is tender and liquid is absorbed.  Remove from heat and cool to room temperature.
  • Combine cooked rice, turkey, celery, carrots, cranberries, and red onion in a large bowl.  If serving the salad right away, add the almonds.  Otherwise hold off until you are ready to serve.  Add half the dressing and toss to coat.  Add more dressing as needed and store the remainder in the refrigerator.  If this salad becomes leftovers, the rice really soaks up the dressing.  I like to drizzle a little more dressing on before serving again.

Nutrition Information:

Serving: 1 Calories: 584kcal Carbohydrates: 50g Protein: 31g Fat: 31g Saturated Fat: 5g Polyunsaturated Fat: 25g Cholesterol: 94mg Sodium: 894mg Fiber: 7g Sugar: 29g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
turkey, carrots, celery, cranberries, and wild rice mixed together in a bowl

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20 comments on “Turkey & Wild Rice Curry Salad”

  1. This is really interesting, You are a very skilled blogger.

    I have joined your feed and look forward to seeking more of your excellent post.
    Also, I have shared your site in my social networks!

  2. This looks so beautiful and sounds so delicious, I’m planning on bringing it to a family party this weekend. Question: I had imagined this served warm after my first read, but it looks like you actually serve this close to cold (but not straight out of the refrigerator). Have you tried it both ways? What’s your recommendation?
    Thanks so much, Brenda. Beautiful recipes and beautiful site. I love checking in here. :)

    1. Wonderful to hear from you, Carol! I eat this salad at any temp, really. I can’t help myself when it’s first put together and still warm. And I eat it straight from the fridge, too. If I had to choose just one way, it would probably be how you described as “close to cold”. But this salad is up for personal preference – it’s good any way you serve it. Thanks so much – Merry Christmas to you and your family!

  3. Finally took the time to look through your recipes, Brenda, and they all look so wonderful. You definitely take after your mother in this area! :-) I think I just may make this recipe to take to family gatherings for Christmas. Thanks for sharing your delicious talents.

  4. This looks amazing! Definitely on my must-try list!! I’ll let you know how it goes — Thanks for all the great recipes!

  5. Brenda…..lovin your blog! Great recipes/pics. Made your pumpkin cheesecake for Thanksgiving (used homemade molasses cookies in the crust…yum!) and it was a hit. I also had cooked some wild rice with portabella mushrooms and saw your salad, so regrouped and made your salad. How refreshing after heavy meals!

    I picked up the ingredients for your peppermint bark…Cake and Candy World didn’t have the very white melts (you were right) but she sold me some extra white powder coloring to add to make it whiter. Can’t wait to make it!

    Enjoying your blog….Merry Christmas and blessings to you and your family!

    1. Ohhhh, thank you so much, Suz! Great to hear from you! And I’m glad to know you’ve tried a few things and are liking them. Merry Christmas to you & yours, too!

  6. Fantastic idea for the left over turkey. I might come around to making this myself after our turkey day has gone by here in the UK. I like the fact you have created something light, and so true, you can feel like you’re about to go into some kind over coma after filling up on all the rich stuff. Curry is also a big winner with us too. Brilliant!

  7. Oops…I accidentally linked to a wreath I was looking at! Doink! Maybe you’ll enjoy that!

    But I awarded you here…


  8. Yum, what a great idea for leftover turkey!

    Love your site. I awarded you on my blog today!

    1. Thanks Paula! Yes, the bowl was made by an architect/potter I work with, Wayne Branum. I hope you had a very happy Thanksgiving!