Leftover Turkey Salad
User Reviews
5
Leftover Turkey Salad
Description
This salad brings together cooked, shredded turkey, which provides protein, with earthy beetroot and fresh salad greens. The inclusion of avocado adds creaminess, while clementine slices and pomegranate jewels contribute bursts of sweet-tart fruitiness. Toasted pine nuts introduce a crunchy element, and crumbled goat cheese offers a tangy, soft texture contrast.
The dressing consists of olive oil and balsamic vinegar, lightly seasoning the greens and turkey with salt and pepper for balanced flavor. Preparing the pine nuts by toasting brings out nuttiness, and mixing all components thoroughly ensures a harmonious blend of tastes and textures.
This salad is a nutritious way to use leftover turkey and works well as a light lunch or as part of a larger meal. The diverse ingredients create an interesting and appealing dish with vibrant colors and a range of flavors from sweet to savory.
Adding grilled bacon or grapes can provide extra richness or sweetness respectively, though these are optional enhancements. Adding beetroot at the last moment can prevent color bleed onto other ingredients.
Ingredients
- 120 g salad greens
- 150 g beetroot diced, cooked
- 180 g turkey shredded, leftover
- 1 avocado sliced
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 1 pinch sea salt
- 1 pinch black pepper
- 3 clementines peeled and sliced
- 25 g pine nuts
- 30 g pomegranate seeds jewels
- 50 g goat cheese crumbled
Instructions
- Toast 25 g Pine nuts in a dry frying pan until they start to brown.
- Add 120 g Salad leaves to a mixing bowl. Cover with 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and ground black pepper and add 180 g Leftover turkey.
- Add 150 g Cooked beetroot, 1 Avocado, 30 g Pomegranate jewels and 3 Clementines.
- Mix well.
- Serve with the pine nuts and 50 g Goat's cheese.
Notes
- Grilling and chopping bacon to add provides an indulgent, smoky element to the salad.
- Including grapes as an optional ingredient adds natural sweetness and texture balance.
- Add beetroot just before serving to avoid the salad components becoming stained purple from its juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 653kcal | 33% |
| Carbohydrates | 35g | 12% |
| Protein | 37g | 74% |
| Fat | 45g | 69% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 291mg | 12% |
| Potassium | 1374mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 21g | 42% |
| Vitamin A | 1122IU | 22% |
| Vitamin C | 83mg | 92% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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