Quick Spinach-Pomegranate Salad With Roasted Turkey Recipe
If you're looking to add more color to your salad game, this recipe is perfect for you. Thanks to Cara Cara oranges and a burst of pomegranate seeds, this turkey and spinach salad recipe is anything but basic.
With 21 grams of protein and four grams of fiber, this salad is as satisfying as it is pretty. And thanks to the layered Mason jar technique, you can make this salad up to three days ahead of time. Just don't pour the dressing on until you're ready to eat it—you don't want to end up with a soggy salad.
Nutrition: 337 calories, 22 g fat (4 g saturated), 340 mg sodium, 4 g fiber, 8 g sugar, 21 g protein
Makes 4 servings
Ingredients
2 Cara Cara oranges
1/4 cup olive oil
1 small shallot, finely chopped
1 tsp snipped fresh thyme
1/2 tsp Dijon-style mustard
1/4 tsp salt
1/8 tsp black pepper
8 cups baby spinach leaves
8 oz leftover roasted turkey breast, sliced or shredded
1/4 cup pomegranate seeds
1/4 cup chopped pecans, toasted
1/4 cup shredded Parmesan cheese
How to Make It
- Using a paring knife, cut off a thin slice from both ends of one of the oranges. Place a flat end of the fruit on a cutting board, and cut away the peel and white part of the rind (the pith), working from top to bottom.
- Working over a glass measuring cup, hold the orange in one hand; tip the fruit to its side and cut into the center between one section and the membrane. Cut along the other side of the section next to the membrane to free the section. Continue with the remaining fruit sections and repeat with remaining orange. Squeeze enough juice from the membranes to equal 1/4 cup. Set sections aside.
- To the orange juice, add oil, shallot, thyme, mustard, salt, and pepper. Whisk to combine.
- Divide spinach among four pint jars. Top with turkey, reserved orange sections, and pomegranate seeds. Cover and chill up to 3 days. Before serving, drizzle each salad with about 2 Tbsp of the dressing and sprinkle with 1 Tbsp each of pecans and Parmesan cheese.
Eat This Tip
Avoid soggy spinach by storing the dressing separately and drizzling it on right before you chow down.
