Turkey, Cranberry & Pecan Salad with Clementine Dressing

This recipe can easily be doubled up to serve larger numbers. Other nuts would also work such as walnuts and pouches of ready to eat grains are a great store cupboard standby to add to salads - a mixture of wheat berries, red rice, freekeh, black barley and quinoa work perfectly together.                           

Servings:                     6

Ingredients:                 250g leftover turkey, shredded or cut into chunks 

                                    250g pouch of ready to eat mixed grains 

                                    60g watercress

                                    2 red chicory, quartered and core removed 

                                    50g dried cranberries, roughly chopped

                                    100g pecans, lightly toasted, roughly chopped

                                    small bunch of parsley chopped

                                    1 pomegranate, seeds removed 

                                    2 tablespoons extra virgin olive oil

                                    2 teaspoon Dijon mustard

                                    1 teaspoon clear honey 

                                    zest and juice of 1 clementine

                                    sea salt and freshly ground pepper 

 

Method:                       

Place the turkey in a large bowl along with the mixed grains, watercress, chicory leaves, cranberries, pecans and half the pomegranate seeds. Toss gently to combine.                              

Pour the olive oil into a small bowl, add the Dijon mustard, honey, clementine zest and juice and whisk to combine. Season to taste. 

Spoon the salad onto a large serving plate and just before serving drizzle over the dressing. Sprinkle over the parsley and the rest of the pomegranate seeds and serve immediately.