Turkey Apple Pecan Salad
Courtesy of National Turkey Federation
Servings: 6
Prep Time: 20 Min.
Cook Time: 10 Min.
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
* 3 large green tart apples, peeled, cored and julienned
* 1 lb. young arugula leaves, washed, dried and chilled
* 2 Tbsp. chopped fresh sage
* 6 c. cooked turkey breast, cut to 1/2-inch dice
* Balsamic Vinaigrette (see recipe or substitute bottled dressing
SUGAR GLAZED PECANS:
* 3/4 c. large pecan halves
* 1/4 c. sugar
BALSAMIC VINAIGRETTE:
* 1/4 c. dry red wine
* 2 Tbsp. Dijon mustard
* 1 tsp. kosher salt
* 3/4 tsp. freshly ground black pepper
* 1/2 c. balsamic vinegar
* 1 c. extra virgin olive oil
* 1 lb. young arugula leaves, washed, dried and chilled
* 2 Tbsp. chopped fresh sage
* 6 c. cooked turkey breast, cut to 1/2-inch dice
* Balsamic Vinaigrette (see recipe or substitute bottled dressing
SUGAR GLAZED PECANS:
* 3/4 c. large pecan halves
* 1/4 c. sugar
BALSAMIC VINAIGRETTE:
* 1/4 c. dry red wine
* 2 Tbsp. Dijon mustard
* 1 tsp. kosher salt
* 3/4 tsp. freshly ground black pepper
* 1/2 c. balsamic vinegar
* 1 c. extra virgin olive oil
What to do:
SUGAR GLAZED PECANS:
1. Place pecans in a preheated 325°F oven for 5 min.
2. Melt sugar in large skillet over medium heat.
3. Add pecans when melted sugar is light brown in color.
4. Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark.
5. Place on tray to cool, stirring occasionally.
BALSAMIC VINAIGRETTE:
1. Combine red wine, Dijon, salt, pepper and balsamic vinegar.
2. Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional salt and pepper.
PREPARE SALAD:
1. Peel, core and julienne apples (can toss with Tbsp. of lemon juice to retard browning).
2. Per plate serving: Toss 2 c. arugula, 1 tsp. sage and 1 c. diced turkey with 2-oz. Balsamic Vinaigrette. Transfer to salad bowl.
3. Arrange julienned apple strips atop mixture.
4. Sprinkle top of each salad with 2 Tbsp. sugar glazed pecans.
Recipe kindly provided by Director of Operations Julie Bergerson of Rosti Tuscan Kitchen in California (multiple locations).
1. Place pecans in a preheated 325°F oven for 5 min.
2. Melt sugar in large skillet over medium heat.
3. Add pecans when melted sugar is light brown in color.
4. Stir to coat pecans and heat until they reach a golden brown. Turn heat off if sugar becomes too dark.
5. Place on tray to cool, stirring occasionally.
BALSAMIC VINAIGRETTE:
1. Combine red wine, Dijon, salt, pepper and balsamic vinegar.
2. Very slowly add extra virgin olive oil and whip until thoroughly blended. Taste and adjust seasoning with additional salt and pepper.
PREPARE SALAD:
1. Peel, core and julienne apples (can toss with Tbsp. of lemon juice to retard browning).
2. Per plate serving: Toss 2 c. arugula, 1 tsp. sage and 1 c. diced turkey with 2-oz. Balsamic Vinaigrette. Transfer to salad bowl.
3. Arrange julienned apple strips atop mixture.
4. Sprinkle top of each salad with 2 Tbsp. sugar glazed pecans.
Recipe kindly provided by Director of Operations Julie Bergerson of Rosti Tuscan Kitchen in California (multiple locations).