If you have more leftover turkey than you know what to do with, then why not add it to this light and zesty turkey salad that will balance out all the traditional heavy Christmas food? This Leftover Turkey Salad is easy to adapt with whatever you have on hand, making it the perfect festive fridge raid salad.
About this turkey salad recipe
A nutrient dense base of spinach, rocket (arugula) and watercress mixed with a simple balsamic dressing, topped with beetroot, shredded leftover turkey, juicy clementines, avocado, goats cheese and pomegranate.
This turkey salad is light and fresh and really has it all and it makes a nice change from all the usual festive food. Something a bit lighter to balance it all out.
Don't let any of that Christmas meat go to waste and use leftovers in this salad. Pretty much anything goes in this salad, so use what is in your fridge and don't let anything go to waste.
Ingredients and substitutions
- Greens - We have used a mixture of spinach, rocket and watercress as we find it gives the salad a nice iron boost to this turkey salad, but it has plenty of flavour too.
- Beetroot - This gives lots of chunky texture to the salad. We just used store bought cooked beetroot (not pickled), however you could roast your own if you prefer. You could also swap it for roasted vegetables like in our Winter Salad.
- Turkey - This recipe is a great opportunity to use up leftover turkey from your Christmas roast dinner. You could also use chicken instead. Try our Roast Turkey Breast or Slow Cooker Turkey Crown.
- Dressing - You don't want the dressing to be too over powering, as the fruit gives this salad all the flavour. So we went with a simple balsamic dressing that compliments it well. It is just a mixture of olive oil, balsamic vinegar, salt and pepper. You could add a little mustard too if you like.
- Avocado - Not only does avocado add a nice pop of colour, but it adds some creaminess to it. You can leave it out if you aren't a fan of avocado though.
- Clementines - We have used sweet and juicy clementines which add a real boost of flavour and adds to the dressing. They look stunning sliced on the salad too.
- Pomegranate - It's not a Christmas salad without some pomegranate and they also add a burst of fruity flavour. We buy them just as the seeds to save time.
- Pine nuts - If you want to add some extra texture to your turkey salad, then this is a good addition. Toasting them first really brings out the flavour. You could swap them for walnuts or pecans too.
- Goat's cheese - Creamy and tangy goats cheese is the perfect finishing touch to this salad. You could use brie or stilton instead.
A full ingredients list with measurements is in the recipe card below.
How to make leftover turkey salad - Step by step
One: Toast the pine nuts in a dry frying pan until they start to brown.
Two: Add the salad leaves to a mixing bowl. Cover with the dressing and add the turkey.
Three: Add the beetroot, avocado, pomegranate seeds and clementines.
Four: Mix well. Serve with the pine nuts and goat's cheese.
This is a full meal by itself, so there isn't anything that we would really add to this turkey salad. However, we would happily eat bread with everything. Why not try making our Homemade White Bread, Slow Cooker Bread, Easy Bagels or Cheesy Garlic Bread to go with this.
You could even make some Sourdough Croutons to go on top.
This is a great fridge raid salad, as it is easy to adapt with whatever ingredients you have in your fridge. At Christmas time, we usually have a few different greens, fruit, meats and cheeses in the fridge and when it all needs using up, it goes in a salad. This is one of our favourites, as it is so light and fresh, with plenty of flavour.
Want to make this salad even more filling? You could add some leftover Roast Potatoes that have been heated through in a pan. You could also add some pasta, orzo, rice or giant couscous. This really is easy to adapt.
You could also crumble on some stilton instead of goats cheese.
This salad is made from leftovers, however once it is made up you can store it in an air tight container for up to 2 days as it hasn't been cooked again. If might start getting a little soggy.
Yes, if you don't have leftover turkey, then you can use leftover chicken instead. You can also cook some chicken breast fresh and chop it up to add to the salad.
Yes, this is a gluten free salad. Just be careful what salad dressing you use and make sure there is no cross contamination.
More salad recipes
If you’ve tried this leftover turkey salad, then let us know how you got on in the comments below.
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Leftover Turkey Salad
- 120 g (4.25 oz) Salad leaves
- 150 g (5.25 oz) Cooked beetroot - diced
- 180 g (6.33 oz) Leftover turkey - shredded
- 1 Avocado - sliced
- 2 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 1 pinch Sea salt and black pepper
- 3 Clementines - peeled and sliced
- 25 g (2.5 tablespoon) Pine nuts
- 30 g (2 tablespoon) Pomegranate jewels
- 50 g (1.75 oz) Goat's cheese - crumbled
- Toast 25 g Pine nuts in a dry frying pan until they start to brown.
- Add 120 g Salad leaves to a mixing bowl. Cover with 2 tablespoon Olive oil, 2 tablespoon Balsamic vinegar and 1 pinch Sea salt and black pepper and add 180 g Leftover turkey.
- Add 150 g Cooked beetroot, 1 Avocado, 30 g Pomegranate jewels and 3 Clementines.
- Mix well.
- Serve with the pine nuts and 50 g Goat's cheese.
- Make this salad even more indulgent by grilling some bacon and chopping it up to add to this salad.
- Grapes are also a nice addition to this salad, and we usually have lots leftover from the Christmas cheeseboard.
- If you don't want all the ingredients to go purple from mixing with beetroot, then add it at the last minute.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.