Turkey Club Salad
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
4
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Calories
482 kcal
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Course
Main Course, Salad
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Cuisine
North American
Turkey Club Salad
Description
The Turkey Club Salad features a fresh leafy base of arugula topped with protein from cooked turkey and bacon. Toasted walnuts add a warm crunch while pomegranate seeds bring bursts of juiciness and subtle tartness. A vinaigrette combining olive oil, citrus juices, honey, and chili flakes provides a bright, slightly sweet and tangy dressing that complements the ingredients harmoniously.
The salad assembles easily by placing the arugula on plates, layering the turkey, bacon, and walnuts, and scattering pomegranate seeds before drizzling with vinaigrette. Bacon cooked to just crisp maintains texture without dryness. Fresh pomegranate seeds add color and a juicy contrast.
The salad can be customized with substitutions like using chicken instead of turkey, pecans instead of walnuts, or dried cranberries if fresh pomegranate is unavailable. Bacon can be baked for easier cleanup. These options maintain the balance of textures and flavors.
Prepare bacon in the oven on parchment-lined sheet at 350°F for 10-15 minutes for even crispness and easier cleanup.Substitute chicken for turkey or ham for bacon as alternatives.If fresh pomegranate is unavailable, dried pomegranate or cranberries with matching juice may be used.Try pecans or other nuts in place of walnuts to vary the nutty flavor.
Ingredients
Vinaigrette
- 2 tablespoon extra virgin olive oil
- 1 lime juice of
- 1 pomegranate juice of
- 1 tablespoon honey
- ¼ teaspoon crushed red chili flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
Salad
- 4 cups arugula
- ½ lb turkey breast sliced into strips, cooked
- 8 Bacon cooked to just crisp and sliced into thin strips, strips
- ½ cup walnuts chopped and toasted
- pomegranate about 1 cup, seeds of one fruit
Instructions
Prep
- Toast walnuts by spreading in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Give the pan a shake every now and again for even toasting. When the nuts are very warm, fragrant, and slightly golden, remove from heat and allow to cool.
- Cook bacon until just crisp, transfer to a paper towel-lined plate and allow to cool. When cooled, slice into thin strips.
- Cut the pomegranate in half, and squeeze the cut halves over a bowl, using a strainer or squeezing through your fingers to keep the seeds from falling into the juice.
- Squeeze the pomegranate seeds into another bowl, removing any pulp
Vinaigrette
- Put all ingredients into a jar with a lid and shake vigorously to combine, or use a blender or immersion blender to emulsify it, about thirty seconds. Refrigerate until ready to use.
Salad
- Divide arugula between 4 plates and add turkey, bacon and walnuts. Scatter pomegranate seeds over each plate and drizzle with vinaigrette.
Notes
- Keep salad components separate until just before serving to maintain freshness.
- Cooking bacon in the oven offers less mess than stovetop frying.
- Fresh pomegranate seeds add ideal texture and flavor, but dried pomegranate or cranberries can be good alternatives.
- This salad can be made with chicken instead of turkey and ham instead of bacon.
- Use pecans or other nuts if walnuts are not available or preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 482kcal | 24% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 1117mg | 47% |
| Potassium | 697mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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