1 1/2teaspoonschopped fresh thyme or 2 tablespoons chopped fresh dill
1 1/2teaspoonspure maple syrup or honey
1teaspoonkosher salt plus additional to taste
1/4teaspoonblack pepper plus additional to taste
Preheat the oven to 350 degrees F. Spread the pecans in a single layer on a rimmed baking sheet. Bake for 8 to 10 minutes, tossing once halfway through, until the nuts are fragrant, toasted, and crisp. Set a time and don’t walk away! Transfer nuts to a cutting board and let cool. Roughly chop.
In a large mixing bowl, place the turkey, celery, green onions, apples, cranberries, and chopped toasted pecans.
In a separate mixing bowl or large liquid measuring cup, add the dressing ingredients: Greek yogurt, lemon juice, maple syrup, thyme, curry powder, salt, and pepper.
Whisk the ingredients together.
Pour the dressing over chicken salad ingredients and stir gently to evenly coat. Taste and adjust the seasoning as desired. Depending upon the saltiness of your turkey, you may need more salt (I added an extra pinch). Enjoy immediately or refrigerate until ready to serve. Serve on toasted bread, split croissant, pretzel buns, lettuce cups, or dip with crackers. I also love this over chopped greens like romaine or radicchio.
TO STORE: Refrigerate leftover salad in an airtight storage container for up to 3 days.
TO FREEZE: While you can freeze turkey salad with mayo or Greek yogurt, the dressing will likely become watery once thawed. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator and stir well before serving.