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Turkey Salad

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    563 per serving


Ingredients for the salad:

  • 200g parsnips, chopped
  • 2 bacon medallions
  • 100g Brussel sprouts, peeled and chopped in half
  • 200g Turkey breast
  • 2 tablespoons dried cranberries
  • 90g chestnuts, chopped
  • 100g steamed kale
  • 1 teaspoon olive oil
  • Pomegranate seeds (optional, to serve)

 Ingredients for the vinaigrette:

  • ½ cup fresh or frozen cranberries
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • Juice of ½ orange
  • Salt and pepper

          Cooking Directions

          1. In a large bowl, coat the parsnips and sprouts in the olive oil and salt and pepper and mix until well coated.
          2. Spread the vegetables on a lined baking sheet and roast for 20 minutes at 180 degrees until lightly browned.
          3. While that is cooking, grill the turkey breast and bacon medallions for 5-10 minutes, turning half way through until cooked thoroughly.
          4. Steam the kale for a couple of minutes and add to a large mixing bowl with the dried cranberries and chestnuts.
          5. Once cooked, add the roasted vegetables and chop in the bacon and turkey breast.
          6. Add all of the vinaigrette ingredients to a blender and process until you have a smooth dressing.
          7. Add the dressing to the bowl with the remainder of the salad and toss until well mixed, top with pomegranate seeds to serve.