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Raw Kale, Turkey, Cranberry & Candied Chestnut Salad

SALADS AND SIDES / CHRISTMAS / WINTER

INGREDIENTS

(Serves 4)

CANDIED CHESTNUTS:

  • 50g caster sugar
  • Pinch of cayenne pepper
  • Pinch of salt
  • 150g chestnuts or walnuts

DRESSING:

SALAD:

  • 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.

METHOD

DIFFICULTY: 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.

kale-salad

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