This recipe for Turkey Spinach Salad with chutney vinaigrette is a great twist on the more traditional spinach salad.
Turkey Spinach Salad
If you’re looking for a way to use up some leftover turkey from your roasted turkey dinner, this turkey spinach salad is a great recipe to make. Not only is it delicious, but it’s also a nice, lighter meal to make after the heavy holiday eating. If you are a fan of salads, you might also like to try my Asian Turkey Salad recipe too!
🛒 Ingredients Needed:
- mango chutney
- peanut oil
- Worcestershire sauce
- malt vinegar
- fresh spinach
- roasted turkey
- crumbled blue cheese
- pine nuts
- salt and pepper
✏️ How to Make Turkey Spinach Salad:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- In a blender, mix together the chutney, oil, Worcestershire sauce and vinegar until smooth.
- In a large bowl, combine the spinach, turkey, cheese and pine nuts. Pour enough dressing over to coat the salad and toss to blend. Season the salad to taste with salt and pepper.
➡️ Tips and Substitutions:
- The dressing does make quite a lot, so drizzle on as much as you like, to taste. Save the rest to make more turkey spinach salad the next day!
- Use any nut for this recipe. I suggest toasted pecans.
- Add chopped cucumber for a little bit of crunch.
✔️ What to serve with Turkey Spinach Salad:
Since this is an excellent main dish salad, I suggest serving it with some nice French bread and a nice, fruity red wine.
★ The best way to toast nuts:
Heat a dry skillet over medium heat and, once hot, add the nuts. Stir, toss, and shake the nuts a few times until toasted, 1 to 5 minutes. Transfer the toasted nuts to a plate or bowl immediately after toasting to prevent further browning.
❤️ What I Love About This Recipe:
- I love the bold, delicious flavors in the vinaigrette. It really makes the recipe, so I don’t recommend trying to substitute any ingredients in the dressing.
- It’s a great way to use up leftover turkey and eat a light meal after Thanksgiving.
- It’s not your typical salad recipe. It’s unique!
Best Recipes Using Leftover Turkey:
Turkey Spinach Salad with Chutney Vinaigrette
The chutney in the dressing makes this a great update to a more traditional spinach salad.
Recipe Details
Servings: 4 servings
Calories: 452kcal
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Ingredients
VINAIGRETTE:
- ½ cup mango chutney (Major Grey’s brand is good)
- ¼ cup peanut oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons malt vinegar
SALAD:
- 15 ounces ready-to-use spinach, stems trimmed and leaves torn into bite-sized pieces
- 2½ cups cooked turkey, cut into ½-inch cubes
- 4 ounces crumbled blue cheese (or Gorgonzola)
- ½ cup pine nuts, toasted
- salt and pepper, to taste
Instructions
-
In a blender, mix together the chutney, oil, Worcestershire sauce and vinegar until smooth.
-
In a large bowl, combine the spinach, turkey, cheese and pine nuts. Pour enough dressing over to coat the salad and toss to blend. Season the salad to taste with salt and pepper.
Notes
- The dressing can be made up to 2 days in advance. Just cover and refrigerate after making it.
- To toast the pine nuts, place them in a dry pan over low heat. Stir often until they begin to brown.
Nutrition
Serving: 1serving, Calories: 452kcal, Carbohydrates: 23g, Protein: 25g, Fat: 30g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 66mg, Sodium: 888mg, Potassium: 990mg, Fiber: 3g, Sugar: 12g, Vitamin A: 10231IU, Vitamin C: 33mg, Calcium: 278mg, Iron: 5mg