Leftover turkey? I’ve got just the thing! It’s light, fruity, and the perfect compliment of flavors! I present my favorite post-thanksgiving recipe..The Turkey & Pear Pecan Salad topped with Pomegranate and Feta Cheese. Need I say more?
Time: 15 minutes
- One large bag organic spinach/mixed spring greens
- Leftover shredded turkey breast (cold)
- 1 pomegranate (or purchase pre-seeded version to save time!)
- 1 pear
- 1 container fat free feta cheese
- 2-3 Tablespoons chopped pecans (roasted or not)
- Cranberries (optional)
Rinse and pat dry greens and place in large salad bowl.
Slice pear into thin, halved slices. Place decoratively in a ring around the edge of salad bowl.
Next, slice pomegranate in half and place it in a large bowl. Run warm water over the pomegranate (work in your sink for this part) and use your fingers to dissect the pomegranate and get every last seed out!
All ready to start the dissection!
Dissection complete! 🙂
My dad taught my mom this water method, and now my mom has taught me. It’s the easiest way to loosen up the seeds, and collect them in the bottom of the bowl. Another plus to this method is that your seeds get rinsed too! Be sure to pick out the larger sections of white “cartilage” from between the seeds.
This is the trickiest part of making this salad and may take about 10 minutes. If you don’t have the time (or the patience), feel free to purchase the pre-packaged pomegranate seeds. That’s what I did when I prepared this salad previously for Thanksgiving to save time (there is a photo below of the pre-packaged pomegranate I picked up for Thanksgiving). This time, we decided to put in the labor!
The brand is Pom Poms Pomegranate seeds!
Alright, the next step is to sprinkle pecans (this time around we didn’t roast them, but to roast, just pop pecans into the oven at 400 degrees for 15 minutes, flipping occasionally until lightly roasted) and feta cheese onto the bed of greens.
Pile on as much shredded turkey as your heart desires (my puppy nephew couldn’t resist getting his nose in there)!
Lastly, sprinkle pomegranate seeds in a decorative ring between the pear and turkey layers for a pretty and colorful salad!
We topped our salad with a drizzle of olive oil & balsamic vinegar and a shake of salt & pepper! It turned out fantastic!
The possible variations are endless with nearly all salads! Here are some photos from Thanksgiving where we used spinach, roasted pecans, and a sprinkle of cranberries too (we left out the shredded turkey to avoid stealing the thunder of the main event)!
Roasted pecans: 15 minutes (or until roasted) in the oven at 400 degrees, flipping occasionally.
Both variations were a success. This recipe is fantastic in the winter, but would make a flawless transition into summer I just know it!