Turkey, cranberry and feta salad
15 min · 55 g protein · 427 cals / serving
The day-after salad: a big bowl of baby spinach and peppery rocket piled with leftover roast turkey, crisp apple, cucumber, salty feta and a few toasted pecans, tossed in a creamy, tangy dressing that uses up a spoonful of the cranberry sauce. Ten minutes, barely any cooking, and it tastes like the best part of the holiday plate.
Ingredients
Cranberry dressing
- 1/4 cup nonfat Greek yogurt
- 1 1/2 tbsp cranberry sauce, leftover, jellied or whole-berry
- 1 1/2 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 pinch salt
- a few grinds black pepper
Salad
- 1 1/2 tbsp pecans, roughly chopped
- 5 big handfuls baby spinach
- 1 handful arugula
- 10 1/2 oz turkey breast, roasted, leftover roast breast, torn into strips
- 1 granny smith apple, cored and thinly sliced
- 2/3 cucumbers, sliced into half moons
- 1/4 small red onion, very thinly sliced
- 1/4 cup feta cheese, crumbled
Steps
- Whisk the yogurt, cranberry sauce, mustard, vinegar, salt and pepper together until smooth and pale pink. Taste: it should be sharp, a little sweet and creamy. Loosen with a teaspoon of water if it is very thick.
- Toast the pecans in a dry frying pan over medium heat for 2–3 minutes, shaking the pan, until they smell nutty. Tip them onto a plate so they do not keep cooking.
- Put the spinach and rocket in a large bowl with the turkey, apple, cucumber and red onion. Pour over most of the dressing and toss with your hands until every leaf is lightly coated.
- Divide between two plates or shallow bowls, crumble the feta over, scatter with the pecans and spoon the last of the dressing over the turkey.
Good to know
No cranberry sauce left?
Use 1 tsp of honey instead, with a few chopped fresh cranberries if you have them; the dressing needs a little sweetness to balance the vinegar and mustard. It comes out at about the same score.
Can I use dark meat?
Yes. Thigh meat is juicier and a little richer; pull it off the bone and use the same weight, at about 64 instead of 79.
Can I make it ahead?
Make the dressing and toast the pecans up to 3 days ahead, and slice the apple only at the last minute (or toss it with a squeeze of lemon). Dress the leaves just before eating so they stay crisp.
Alternatives
Per
- Calories
- 88
- Protein
- (54%)
- 11 g
- Fat
- (24%)
- 2 g
- Carbohydrates
- (22%)
- 5 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 128 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 855 kcal goes into the pot and 975 g of ingredients comes out as about 975 g of food: 88 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.