Boxing Day Turkey Salad
If you feel anything like me today, you’re feeling lazy and ‘happy tired’. The fridge is heaving with leftovers (yum, yum) and it is just so great to be able to chuck a salad together, using some of them up and giving yesterday’s Christmas dinner a fun, new lease of life that includes some much needed greenery. I often serve this salad warm, on our laps in front of whatever movie we’re watching.
|4 tbsp||olive oil|
|400g||leftover bacon rolls, or grilled streaky bacon, broken into bits|
|600g||roast parsnips, potatoes, carrots|
|2||onions, finely diced|
|a small handful sage leaves, chopped fine|
|400g||cooked turkey meat, torn into shreds|
|160g||chestnuts or walnuts, roughly chopped|
|6||large handfuls soft, dark lettuce leaves (such as oak leaf), washed and dried|
|For the dressing:|
|4 tbsp||cranberry jelly (you could also use leftover cranberry sauce)|
|2 tbsp||walnut oil|
|4 tbsp||Raspberry Vinegar|
Preheat the oven to 200˚C/400˚F/gas mark 6.
Warm the olive oil in a large roasting tin before adding the bacon rolls, roasted vegetables, chopped onion, sage and turkey meat, along with the chestnuts (if using). If you’re using walnuts, toast them in a dry frying pan for 5 minutes until golden, before adding to the rest of the ingredients.
Put in the hot oven for 10 minutes, until all the ingredients are warmed through and infused with the flavours of onion and sage.
Make the dressing by heating up the cranberry jelly in a small saucepan. Once it has become liquid, whisk in the walnut oil and Raspberry Vinegar.
Combine the warm ingredients with the fresh lettuce leaves. Drizzle the dressing over and serve warm.
SWAP IN: This recipe is highly adaptable and I suggest that you substitute what you have in your fridge (cooked carrots, sprouts, roast potatoes) for what I have in mine here.