Turkey Spinach Salad Recipe
Turkey Spinach Salad is a fresh, colourful and satisfying salad made with tender turkey, crisp spinach, creamy blue cheese and toasted pine nuts. Finished with a sweet and tangy mango chutney vinaigrette, it’s a quick, flavour-packed meal that’s perfect for lunch, light dinners or using up leftover turkey.
Equipment
- 1 Large Mixing Bowl
- 1 Blender
- 1 Dry Frying Pan-
- 1 Wooden Spoon Or Salad Servers –
- 1 Sharp Knife And Chopping Board
Ingredients
For The Chutney Vinaigrette
- ¾ cup mango chutney
- 6 tablespoons peanut oil
- 3 tablespoons Worcestershire sauce
- 3 tablespoons malt vinegar
For The Salad
- 22½ ounces fresh spinach
- 3¾ cups cooked turkey
- 6 ounces crumbled blue cheese
- ¾ cup pine nuts
- Salt - to taste
- Freshly ground black pepper - to taste
Instructions
Step 1: Make The Chutney Vinaigrette
- Add the mango chutney, peanut oil, Worcestershire sauce and malt vinegar to a blender.
- Blend until smooth and well combined.
- Taste and adjust the balance if needed.
- Set aside or refrigerate until ready to use.
Step 2: Toast The Pine Nuts
- Place the pine nuts in a dry frying pan over low to medium-low heat.
- Stir or shake the pan frequently to toast them evenly.
- Cook for 1–5 minutes until lightly golden and fragrant.
- Transfer to a plate and allow them to cool.
Step 3: Prepare The Spinach
- Wash and dry the spinach thoroughly.
- Trim any tough stems and tear larger leaves into bite-sized pieces.
- Place the spinach in a large mixing bowl.
Step 4: Add The Turkey And Cheese
- Add the cooked turkey cubes to the spinach.
- Sprinkle over the crumbled blue cheese and cooled toasted pine nuts.
- Gently fold the ingredients together.
Step 5: Dress And Toss
- Drizzle some of the chutney vinaigrette over the salad.
- Gently toss until the spinach is lightly coated.
- Taste and add more dressing if needed.
- Season with salt and freshly ground black pepper.
Step 6: Serve Immediately
- Transfer the finished Turkey Spinach Salad to a serving bowl or individual plates.
- Add extra toasted pine nuts if desired.
- Serve immediately while the spinach is fresh and crisp.
Notes
- 🥬 Use Fresh Spinach: Choose fresh, crisp spinach leaves and dry them thoroughly before assembling the salad for the best texture.
- 🍗 Use Tender Turkey: Leftover roast turkey works beautifully, especially when cut into small, bite-sized pieces for easy eating.
- 🥭 Make the Dressing Ahead: Prepare the mango chutney vinaigrette in advance and refrigerate it until you are ready to assemble the salad.
- 🌰 Toast the Pine Nuts: Toast the pine nuts gently in a dry frying pan until lightly golden and fragrant, watching them closely to prevent burning.
- 🥗 Dress Just Before Serving: Add the vinaigrette shortly before serving to keep the spinach fresh, crisp, and vibrant.
- 🧀 Balance the Flavours: Blue cheese adds a strong savoury note, so crumble it evenly throughout the salad and season lightly.