- 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.