If your turkey is cold from the fridge, chop or shred it into bite-sized pieces until you have about 3 cups. Place the turkey in a large mixing bowl. Chop the romaine or mixed greens into roughly 1–1.5 inch pieces and add to the bowl.

Dice the cucumber and celery into 1/4- to 1/2-inch pieces. Halve the cherry tomatoes and thinly slice the red onion. If using avocado, dice it and set aside to add right before serving to avoid browning. Add all prepared vegetables to the bowl with the turkey.

Crunch & extras

Coarsely chop the toasted walnuts or pecans and add them to the bowl. If your nuts aren't toasted, toast them in a dry skillet over medium heat for 3–4 minutes until fragrant, stirring frequently—cool before adding. Add the dried cranberries and crumbled feta or goat cheese, if using.

Dressing

In a small bowl or jar, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey (or maple syrup), lemon juice, olive oil, salt, and pepper until smooth and emulsified. Taste and adjust: add a little more honey if you want sweeter, more vinegar for tang, or a pinch more salt if needed.

If you prefer a lighter dressing, substitute up to half of the mayonnaise with plain Greek yogurt. Stir until fully combined.

Assemble & serve

Pour about half to two-thirds of the dressing over the salad mixture and gently toss until ingredients are evenly coated. Start with less dressing and add more to taste to avoid overdressing.

If using avocado, gently fold it in last to minimize mashing. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Transfer to a serving bowl or divide among plates. Sprinkle an extra pinch of chopped toasted nuts and a few dried cranberries or crumbled cheese on top for presentation. Serve immediately.