Salads aren’t just for summer. This luncheon salad, made with turkey leftover from Thanksgiving, is a terrific way to enjoy the bounty of produce abundant in North America in November.If I  didn’t  have  leftover turkey from Thanksgiving I would be disappointed. This year I didn’t cook the bird; my Mother-In-Law  had the honors. (My job was to make my Turnip Mashed Potatoes and Pumpkin Custard with Spiced Whipped Cream). Fortunately my MIL shared her turkey leftovers, and I get  to repurpose them today. Here’s simple meal numero uno.

Leftover turkey comes together with  leaf lettuce, pomegranate arils and pears. I finished the salad with a pomegranate vinaigrette (sweetened lightly with honey  to balance the flavors). The  recipe is written as an entree for 2. If you do it the Panera way, (with a bowl of soup) you could feed four. However you do it, I hope you enjoy my fall inspired salad made with repurposed Thanksgiving turkey.

Pear Pomegranate Salad with Turkey

This luncheon salad, made with turkey leftover from Thanksgiving, is a terrific way to enjoy the bounty of produce abundant in North America in November.

• Author: Diane Boyd
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x

Ingredients

Scale 1x2x3x

for the pomegranate vinaigrette

• 1/2 teaspoon salt
• 2 Tablespoons pomegranate juice
• 2 Talbespoons white balsamic vinegar
• 2 teaspoons honey
• 2 Tablespoons canola oil

for the salad

• 4 cups green leaf lettuce
• 1 pear, sliced
• 4 tablespoons pomegranate arils
• 6 oz. cooked turkey or chicken

Instructions

for the pomegranate vinaigrette

1. Combine all ingredients in a small prep bowl. Whisk to combine. Set aside while assembling salad.

for the salad

1. Divide lettuce between two plates. Top with sliced pears, pomegranate arils, and turkey.

2. Drizzle each salad with equal amounts of pomegranate vinaigrette. Serve immediately.