Leftover Turkey Salad For the Day After Christmas
The day after Christmas is perfect for a lighter meal & why not use that delicious turkey from the day before? This left-over turkey salad with a divine (and warm, yummy!) dressing will keep your holiday spirits up a little longer!
- 1 big shallot, peeled and finely chopped
- olive oil
- 3 tangerines*
- 3 tablespoons apple cider vinegar
- 300 g leftover free-range turkey
- 100 g pumpkin seeds
- 100 g almonds
- 50 g dried cranberries
- 1 tsp honey
- sea salt
- fresh ground black pepper
- 2 stalks of chicory
- 150 g watercress
- 75 g rucola
- 1 pomegranate
- Glaze the shallot in a dash of olive oil in a frying pan over medium heat.
- Finely zest the clementines. Add the zest to the pan and squeeze in the juice. Cook for another 5 minutes until your get a syrupy consistency.
- Pour in the apple cider vinegar and 5 tbsp of olive oil. Reduce the heat to low and let your dressing simmer.
- Take your leftover turkey and tear the meat apart. Warm the turkey over medium heat in a large frying pan for 5 minutes.
- Roughly chop the pumpkin seeds, almonds and cranberries. Add them to the turkey pan with a drizzle of honey. Season to taste with salt and pepper and leave for a few more minutes in the pan.
- Cut off the ends of the chicory stalks and peel of the leaves. Place the leaves onto a big platter with the watercress and rocket.
- Drizzle the warm clementine dressing over the salad and top with the sticky turkey mixture.
- Garnish with fresh pomegranate seeds and serve.
Having this turkey salad on “3th” Christmas day? Share it with us on Insta or Twitter using the #crazygoodchristmas hashtag! We’d love to see how yours turned out!