Description
A hearty salad with Thanksgiving flavors. This recipe uses roasted turkey, cranberries, and pecans. No pork or alcohol.
Ingredients
Scale
- 2 cups chopped roasted turkey breast
- 4 cups mixed salad greens
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Wash and dry the salad greens. Place them in a large bowl.
- Add the chopped turkey, quinoa, cranberries, pecans, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the salad. Toss gently to coat.
- Serve immediately or refrigerate until ready.
Notes
- You can use leftover roasted turkey or store-bought cooked turkey breast.
- Toast the pecans in a dry skillet for extra flavor.
- Replace feta with goat cheese if you prefer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 420
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 70 mg