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Turkey Cranberry Pecan Spinach Salad
Turkey Cranberry Pecan Spinach Salad with Cranberry Champagne Vinaigrette is light, bright and fabulous. It is delicious with sweet grapes, crunchy celery and candied pecans. Perfect for after the holidays! Ingredients
- Dressing:
- 1 bag (12 oz) fresh or frozen cranberries
- ¼ cup simple syrup
- pinch salt
- pinch cayenne pepper
- ¾ cup champagne vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons canola oil
- Turkey Salad:
- 3 cups turkey breast, cooked and diced
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ cup chopped green onions
- ½ cup chopped celery
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¾ cup seedless red grapes, cut in half
- ¼ cup dried cranberries
- 3 cups Baby spinach
- 1 cup baby red leaf lettuce
- 1 cup baby green leaf lettuce
- ½ cup candied pecans
Directions
- Put cranberries, syrup, salt and cayenne in a medium saucepan and heat over high heat until cranberries begin to pop. Remove from the heat and let cool (omit this step if you have leftover cranberry sauce, just use 1½ cups).
- Puree the cooled mixture in a blender. Add vinegar, Dijon and oil, and then taste for balance. Add more vinegar or thin with water if necessary.
- Strain through a fine strainer into a bowl or pitcher. Store dressing in a clean jar or bottle (do not use metal lids or tops). Refrigerate until ready to use.
- Place turkey in a medium mixing bowl and season with salt, garlic powder, onion powder and pepper. Add the green onions, celery, mayonnaise, Dijon mustard, red grapes, cranberries and combine.
- Combine the lettuces in another medium mixing bowl.
- To assemble the salad, place lettuces on a serving plate. Add a scoop of turkey salad and sprinkle with candied pecans. Drizzle with Cranberry Dressing and serve.
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