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 ground 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.
Notes
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.