Asian-Spiced Turkey Salad With Pomegranate and Cranberries

Written by
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Elaine Lemm
Updated 09/11/19
Asian spiced turkey salad with pomegranate

The Spruce
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
1119 Calories
107g Fat
29g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1119
% Daily Value*
Total Fat 107g 137%
Saturated Fat 16g 81%
Cholesterol 36mg 12%
Sodium 607mg 26%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 16%
Protein 18g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ditch the turkey soup or sandwich (the favorite stalwarts of leftover turkey) for this fresh, zingy Asian-spiced turkey salad. Not only is it tasty with all the fruits, nuts, salad leaves, and herbs, it's also good for you.

The salad is a delicious blend of Asian spices, aromas, and fruit and can be prepared in advance and served cool or hot.

The dressing can be made in advance and stored in a jar in the fridge. Use the dressing on salads, in stir-fries, or as a dip for crudites or tempura dishes. It's truly that versatile.

Ingredients

  • For the Dressing
  • 1/2 red onion (cut into chunks)
  • 1/2 small red chilli (seeds removed and finely chopped)
  • 2 tablespoon ginger (freshly grated)
  • Optional: 4 tablespoon Pomegranate molasses
  • 2 tablespoon dark soy sauce
  • 2 tablespoon toasted sesame oil
  • 1/2 orange (juiced)
  • 1/2 lime (juiced)
  • 1 to 2 cups extra virgin olive oil
  • For the Salad
  • 6 ounces turkey (shredded)
  • 4 ounces cashews
  • 4 ounces dried cranberries
  • 2 teaspoons five spice powder
  • 1 tablespoon honey
  • 1 bunch fresh mint
  • 1 bunch fresh coriander leaves
  • 3 ounces pomegranate seeds

Steps to Make It

Note: while there are multiple steps to this recipe, this salad is broken down into workable categories to help you better plan for preparation and cooking.

Make the Dressing

  1. Gather the ingredients.

    Ingredients for dressing
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  2. Put all the dressing ingredients except the olive oil into a food processor or blender and whizz together to produce a smooth sauce.

    Put dressing ingredients in food processor
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  3. Measure the sauce and add twice the amount of extra virgin olive oil. Whisk thoroughly then cover with a cloth and put to one side.

Assemble the Salad

  1. Heat up a large frying pan and add the leftover meat, nuts, and cranberries and warm through, shaking the pan to prevent sticking and burning. 

    Assemble the salad
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  2. Add the five spice powder and stir thoroughly, add the honey, and stir to combine. Cook for 3 to 4 minutes to make sure everything is hot.

    Add five spice powder
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  3. Place the salad leaves in a bowl, add fresh mint and coriander, and drizzle with the dressing.

    Place salad in a bowl
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  4. Add the meat, fruit, nuts and pomegranate seeds.

    Add meat, fruit, and nuts
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  5. Serve and enjoy!

Recipe Variations

  • This salad also works with leftover duck, chicken, and even leftover goose.
  • You can vary the herbs and salad leaves, but mint and fresh coriander works the best.

Tips

  • Any leftover dressing can be stored in a screw-top jar and used within the week.