Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing
  • 1/4cup olive oil
  • 1 1/2large chipotle peppers in adobo sauce, seeded
  • 1/2cup cranberry sauce (whole berry or puréed)
  • 1-2tablespoons apple juice
  • Pinch of salt
  • 6cups mixed lettuce greens
  • 2cups chopped cooked turkey breast meat
  • 1small red onion, thinly sliced
  • 1/2cup toasted pecans, coarsely chopped
  • 1/2cup crumbled feta cheese
  • 1large ripe but firm pear, cubed
  • 1/2cups pomegranate seedsabout 1 large pomegranate
  1. In a blender, combine olive oil, chipotle peppers, cranberry sauce, and salt. Purée until smooth, adding apple juice as needed to thin. (Makes about 2/3 cup.)
  2. In a large salad bowl, combine greens, turkey, onion, pecans, and feta cheese. Drizzle just enough dressing over salad to lightly coat, and toss gently to mix. (Refrigerate additional dressing in a tightly sealed glass jar.) Divide salad among four plates; top each with pear and pomegranate seeds, and serve immediately.
Recipe Notes
Nutrition Facts
Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing
Amount Per Serving
Calories 483
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition Facts Per Serving:
Calories: 483 calories
% fat calories: 52
Fat: 28g
Saturated Fat: 6g
Cholesterol: 77mg
Protein: 27g
Carbohydrate: 33g
Fiber: 5g
Sodium: 295mg