I love making a turkey roast on Christmas Day. And as with every good feast there are always leftovers. The perfect way to keep enjoying your turkey in the couple of days post Christmas is with this Warm Turkey Salad.
If you are like me, and I suspect you are, and enjoy all those Christmas indulgences, the last thing you want post Christmas is more heavy food. This salad is perfect to have in the days post Christmas when you are wanting something light. With all those yummy Christmas flavours it helps keep the festivities of Christmas last just that little bit longer.
A hefty serve of greens, the good fats from the nuts, seeds and olive oil and the pomegranate seeds all add to making this salad the perfect post Christmas meal. All of these ingredients have anti-inflammatory properties, much needed after the extra indulgences of Christmas….
The orange brings a nice sweetness coupled with the zestiness of the pomegranate and the crunch of the nuts. I had some pecans and hazelnuts leftover from Christmas baking that went so well with the flavours in this salad. You can use any combination of nuts and seeds, walnuts or pistachios would also go really well.
This salad serves four as a meal however if you added a nice slice of sourdough you could stretch it further. I have also added notes at the bottom of the recipe for increasing the serving size if you have more than 4 hungry mouths to feed.
What do I need?
- 1/2 Red Onion, thinly sliced
- 2 teaspoons Coconut Oil
- 1 Orange – zest, then remove remaining skin and segment
- 2 Tablespoons White Wine Vinegar
- 400g Leftover Turkey (or Chicken)
- 2 Tablespoons Olive Oil
- 80g Mixed Nuts and Seeds (I used pecans, hazelnuts, sunflower seeds and pumpkin seeds)
- 1 teaspoon Honey
- 4 Handfuls of Mixed Salad Leaves
- 1/3 Pomegranate
- 2-3 Sprigs of Thyme
Let’s Do This!
1. Heat the coconut oil in the pan and add the onion. Cook for 5-6 minutes until the onion softens.
2. Zest the orange and add this to the pan with the orange segments, slightly squeeze the segments as you add them to release some of the juice into the pan. Cook for another 3 minutes.
3. Add the white wine vinegar to the pan, stir and cook for 1 minute.
4. Add the turkey to the pan, shredding as you do. Stir through and cook for 4-6 minutes until the turkey is heated through.
5. Remove from heat and add the olive oil, honey and leaves from the thyme sprigs, stir through and let rest.
6. Heat a small pan over heat. Add nuts and seeds and cook stirring for 3-4 minutes until toasted.
7. Place half the salad leaves into a large bowl. Add in half the turkey mixture. Place the remaining salad leaves on top and rest of the turkey mixture.
8. Sprinkle over 1/3 of a pomegranate’s worth of seeds and top with toasted seeds and nuts.
For extra guests – Add an extra 100g worth of turkey for each additional person. And double the orange, onion, olive oil, honey and salad mixture when you are serving 6 or more.
This recipe is gluten free, low carb.