Turkey and pomegranate salad

Turkey and pomegranate salad


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About this recipe: Wondering what to do with all that leftover Christmas turkey and ham? Mix your leftovers with a basalmic vinegar dressing and some fruits, nuts and cheese for a gourmet salad.

Jan Cutler

Serves: 4 

  • 200g cooked turkey
  • 100g cooked ham
  • 2 tbsp balsamic vinegar
  • 1 tsp sugar
  • 4 tbsp olive oil
  • 1 red onion, halved
  • 100g watercress
  • 1 lettuce
  • seeds of 1 pomegranate
  • 200g blueberries or halved seedless red grapes
  • 4 tbsp chopped pecan nuts or walnuts
  • 75g finely crumbled blue cheese

Prep:20min  ›  Ready in:20min 

  1. Dice 200g cooked turkey and 100g cooked ham and mix together.
  2. Whisk 2 tbsp balsamic vinegar and 1 tsp sugar with 4 tbsp olive oil in a large bowl. Halve and thinly slice 1 red onion and add to the bowl with 100g watercress and the torn leaves of 1 lettuce. Toss with the dressing. Scatter with the seeds of 1 pomegranate as well as 200g blueberries or halved, seedless red grapes. Then mix with 4 tbsp chopped pecan nuts or walnuts and 75g finely crumbled blue cheese, such as Stilton.
  3. Divide among four plates or bowls. Add the turkey and ham. Serve with bread.

…cooking tip

You can use either chicken or turkey in this recipe.

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