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Turkey and Pomegranate Salad

Turkey and Pomegranate Salad

Turkey is very lean and makes a change from chicken, so we like to cook with it all year round. This salad is a meal in itself and packed with nutrition. The spinach, watercress, rocket and broccolini make it wonderfully high in healthy greens.

Turkey and Pomegranate Salad

Serves 6

 

600g pumpkin, diced

1 red onion, thinly sliced

1 teaspoon crushed garlic

1 bunch asparagus, sliced on an angle

1 bunch broccolini

200g combined watercress, rocket, baby spinach and mescaline

80g toasted slivered almonds, or nuts and seeds of your choice

Seeds of ½ a pomegranate

100g feta, diced

250g cherry tomatoes, halved

1 avocado, diced

1 roasted yellow capsicum, sliced into strips

1 cup pitted Kalamata olives

600g cooked shredded turkey

 

To serve

Citrus dressing (see recipe below) or dressing of your choice

 

Preheat oven to 180oC and line a baking tray with baking paper.

Put diced pumpkin into the tray and roast for 20-30 minutes until softened.

Sauté onion and garlic in a stainless-steel frying pan in 1 tablespoon of water for 3-4 minutes until softened. Add asparagus and sauté for 2-3 minutes until softened.

Blanch broccolini in boiling water for 10 seconds then plunge into an ice bath to keep the broccolini crunchy.

Just before serving, combine all ingredients and top with the shredded turkey. The citrus dressing works well with this salad or use a dressing of your choice.

 

Citrus dressing

Makes 450ml

 

6 lemons juice and zest

6 roasted garlic cloves

1 tablespoon white wine vinegar

3 tablespoons wholegrain mustard

3 tablespoons Dijon mustard

3 tablespoons honey

Season with pink Himalayan salt and freshly ground black pepper.

 

Place all ingredients in a blender and blend until combined

Store in the refrigerator for up to 2 weeks

 

This delicious recipe is from the Golden Door at home cookbook available to purchase for $49.95 from Golden Door Elysia, Health Retreat and Spa or online at www.goldendoor.com.au/store/

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