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Curried Turkey Salad with Apples, Cranberries and Walnuts

Posted By Nicole On November 12, 2008 @ 10:00 am In Breakfast/Brunch,Holiday,Main Courses,NaBloPoMo | 19 Comments

Although I haven’t roasted a turkey yet this season, I’ve been enjoying the occasional roasted turkey breast from grocery store deli.  I love turkey sandwiches and when my husband is away, a roasted turkey breast or rotisserie chicken from the grocery store up the street is the perfect thing to keep me fed for a few days.

This Curried Turkey Salad recipe popped into my head this morning, but it wasn’t until I was putting it together that I decided to swap out the celery for apples.  I had planned on using turkey, dried cranberries, celery, and chopped walnuts along with my standard dressing for curried chicken salad.  I’m sure it would be good with celery, but I’m planning on taking the leftovers to my sister’s house for dinner tomorrow and I’m pretty sure my brother-in-law hates celery.  So at the last minute I decided that tart green apples would be a great addition rather than the dreaded celery.

The salad turned out great, and I just enjoyed eating some of it on a croissant.  I really don’t think I’ll mind eating it the same way tomorrow night!

Curried Turkey Salad with Apples, Cranberries, and Walnuts

4 cups cooked and chopped turkey
1/2 cup diced apple (pref. granny smith)
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts*
Curry Dressing (recipe below)

In a large bowl, combine all ingredients and stir well.  Serve on your favorite bread as a sandwich or on a bed of greens as a salad.  Serves four to six.

Dressing:
1/2 cup thick yogurt
1/2 cup mayonnaise
2 tablespoons curry powder**
1 tablespoon honey
generous pinch of salt
fresh ground black pepper

Whisk all ingredients until well combined.

Recipe Notes: *To toast walnuts, spread a handful of walnuts on a baking sheet. Toast in a preheated 350 degree oven for about five minutes or until they are fragrant. Don’t leave them in too long! Allow to cool slightly before chopping and adding to salad.  **If you prefer less spice in your salad, start with one tablespoon of curry powder then taste dressing and add more if desired.  I used a full two tablespoons.  For the turkey, I used a roasted half turkey breast from the deli section of the grocery store, but this would be perfect if you have lots of turkey left over from the holidays!

For those of you just tuning in this month, I’m happy to say that I’m participating in the National Blog Posting Month challenge. For this year’s edition of NaBloPoMo, I’ve pledged to post a new recipe every single day for the month of November. If you don’t want to miss a recipe, sign up to receive my recipes by e-mail. You’ll only receive an e-mail when I write a new blog post, and your e-mail address will not be used for any other purpose. Interested? Sign up now!

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