This Turkey Breast Salad recipe is unique and delicious. I really love cooking with turkey, and I’ve been busy creating some recipes for Canadian Turkey. It’s just such a versatile protein that can be enjoyed in all sorts of recipes. Check out the delicious variety of great recipes, as well as how-to videos, prep and serving information on the Turkey Farmers of Canada’s useful and informative website; Canadian Turkey
Swap the Cranberries for Pomegranate
This great protein has a special affinity for tart and fruity complements, which mostly makes people think about cranberries, of course. Cranberries are perfect with this tasty bird. But this time I wanted to do something different. So for this salad, I used pomegranate, both the seeds, (on the salad itself) and the juice (in the dressing).
Pomegranates compliment turkey in a freshly surprising and delicious way. With crisp fresh arugula, salty bacon, (yes, bacon, makes every dish better!) and toasted walnuts. And then, a slightly spiced honey-lime pomegranate vinaigrette, this salad tastes fresh and delicious, looks pretty, and satisfies all the senses. It’s kind of like a club sandwich without the bread, really. Except, with a whole lot more flavours going on.
This Salad is Perfect For Turkey Leftovers
You can make this salad with leftover turkey breast, or you can buy a fresh breast and roast it, or try it on the grill. Like this Cranberry Glazed Barbecued Turkey Breast, which is a perfect solution to a Thanksgiving or Christmas dinner when you don’t have a big crowd. Or if you prefer white meat over dark. You can even buy pre-cooked turkey breast pieces, too, in most grocery stores.
Turkey Breast Nutrition
Turkey breast is very high in protein, B vitamins and the minerals selenium, zinc, and phosphorus. Without skin, cooked turkey breast is also low in calories and fat and has zero carbs. Turkey breast is a very nutritious lean protein choice. Get more info on turkey nutrition here: Health Benefits of Turkey
A Versatile Protein
You can use turkey in many ways. Besides salads like this recipe, try it in tacos: Turkey Tacos with Mango Salsa, soups: Buckwheat Soup with Turkey, Sweet Potato & Kale, Or try using lean ground turkey for meatballs, like Cajun Turkey Meatballs and Sweet & Sour Meatballs or even meatloaf: Turkey Cauliflower Meatloaf
This delicious turkey breast salad makes a tasty & satisfying lunch or dinner at any time of the year.
Turkey Breast Salad
- 1/4 cup extra virgin olive oil
- 4 tbsp freshly squeezed lime juice
- 3 tbsp pomegranate juice
- 1 tbsp honey
- 1/4 tsp crushed red chilli flakes
- Salt to taste
- Freshly ground black pepper to taste
- 4 cups arugula
- 1/2 lb cooked turkey breast sliced into strips
- 8 bacon strips cooked to just crisp and sliced into thin strips
- 1/2 cup walnuts chopped and toasted
- Seeds of one pomegranate about 1 cup
- Toast walnuts by spreading in a non-stick pan on the stovetop over low heat for 15 - 20 minutes. Give the pan a swirl 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
- 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.
- Drizzle vinaigrette on four plates. Divide arugula between plates and then scatter toasted walnuts, then bacon strips. Arrange turkey breast strips on top of each salad, and then scatter pomegranate seeds over each plate.