September 14, 2014
Harvest Turkey Salad with Pecans and Apples
I made this delightful recipe about a month ago, but I've been waiting for the most perfect day to post it. When creating this recipe, I was probably sweating my ass off in the dead of summer, wishing it were November. Thankfully, the weather has broken and we are enjoying a few short days of 65-degree sunshine. While sitting at Bucky's football game last night, finding myself shivering a bit under my long-sleeved t-shirt, I knew that today was the day! I'm happy to share this recipe, simply because I really enjoyed the sweet apples paired with the crunch of the nuts, and the creaminess of the herb dressing that didn't involve any mayonnaise; but mostly because I'm happy to report that I think we have finally reached it. Welcome, Autumn :-)
What You'll Need:
For the "salad"
1 large Figi apple, diced small
3 ounce pecans, chopped
1 tablespoon brown sugar
4 cups cooked turkey breast, chopped or shredded
5 ounces dried cranberries
2 ounces spinach leaves, chopped
For the dressing
10.5 ounces plain, nonfat Greek yogurt
1 cup lowfat buttermilk
1 tablespoon ground sage
1 tablespoon onion powder
Salt and pepper
1. Start by sauteing your apples and pecans. In a skillet, add apple, pecans, brown sugar, cinnamon, and salt. Saute for about 10 minutes, or until the apples have slightly softened and the pecans start to toast. Remove from heat and let cool. In a large mixing bowl, add turkey, cranberries, spinach leaves, and apple-pecan combination and mix well to incorporate.
2. Whisk yogurt, buttermilk, sage, onion powder, and salt and pepper to taste in a bowl until smooth. Pour over turkey mix and fold together with a spatula until all turkey mix has been coated liberally. Serve on English muffin halves, whole grain toast, over a bed of greens, or my personal favorite: stuff it in a juicy, ripe tomato!