Smoked Turkey Harvest Salad
An easy seasonal salad that's perfect for lunch or a light dinner
Prep Time15 minutes mins
Cook Time0 minutes mins
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings
Calories: 358kcal
Maple Vinegairette
- 3 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons maple syrup
- ½ teaspoon Dijon mustard
- ⅛ teaspoon fresh ground pepper
- ¼ teaspoon Kosher salt or to taste
Salad
- 1 heart of Romaine lettuce
- 1 sweet apple Honey crisp or Gala
- 1 cup red seedless grapes sliced in half
- ¼ cup dried cranberries
- ¼ cup toasted pecans chopped
- 3 ounces smoked Gouda cheese
- ¼ pound maple smoked turkey breast from the deli
To make the dressing, combine all ingredients into a small jar. Cover and shake well. Add extra salt and pepper if necessary, to taste. Set the dressing aside.
Wash and dry the lettuce in a salad spinner or on paper towels. Stack the leaves together and slice or chop them into bite-size pieces, no larger than 1 ½ inches.
Quarter the apple and cut it into ¾-inch cubes. If storing it for later, toss the cubes with fresh lemon juice to prevent browning.
Cut the Gouda into ½-inch cubes
Cut the entire ¼ pound of turkey into 1-inch square pieces
Place all ingredients into a large mixing bowl and toss together.
Drizzle with salad dressing as desired, and toss to combine.
To prep or portion this salad for later in the week, wrap the washed lettuce in a damp paper towel and keep each ingredient in a separate small bowl or plastic bag. Combine the salad ingredients and dressing just before serving.
Prepped ingredients will keep for 1 week in the refrigerator
Calories: 358kcal | Carbohydrates: 32g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 585mg | Potassium: 339mg | Fiber: 3g | Sugar: 26g | Vitamin A: 783IU | Vitamin C: 4mg | Calcium: 184mg | Iron: 1mg