- 50g caster sugar
- Pinch of cayenne pepper
- Pinch of salt
- 150g chestnuts or walnuts
- 250g green kale, stalks removed
- 250g leftover roast turkey, shredded
- 50g dried cranberries
- 1 apple, sliced into matchsticks
This salad is a delicious, light way to use up leftover turkey in the days after Christmas. With such a lovely combination of seasonal, winter ingredients, it’s one of our favourites through the winter and equally good with shredded chicken, should that be closer to hand.
METHODDIFFICULTY: Easy 20 MINS
Pre-heat the oven to 180°C
Start by preparing your candied chestnuts or walnuts. Put the sugar, cayenne pepper and salt into a bowl and stir together. Drop in the chestnuts or walnuts and toss until they are lightly coated. Tip onto a lined baking tray and bake in the oven for 5-10 minutes until the sugar is lightly caramelised and the nuts are golden. Set aside.
To make the dressing, simply measure all of the ingredients into a small jug or jar and whisk until thoroughly combined. Set aside.
Wash, drain and roughly chop the kale and place into a large bowl with the turkey, cranberries and chopped apple. Pour over the dressing and toss together gently with your hands. Finally sprinkle over the chestnuts and serve.
Want to keep up-to-date with Daylesford?For our latest news, information on our events, and recipes straight to your inbox, subscribe to our mailing list.