Warm Leftover Turkey, Pears, Veggies & Nuts Salad
Submitted by happyzhangbo
Warm leftover turkey salad with browned pears, radicchio, fennel, walnuts, and sherry vinegar dressing. A low-carb, elegant way to use up Thanksgiving turkey.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
31 minThanksgiving leftovers never looked this good. Shredded turkey gets tossed in a warm pan with sliced radicchio, crunchy fennel, carrot matchsticks, and toasted walnuts, all dressed in a tangy sherry vinegar and Dijon mustard sauce.
The real star? Pear slices browned in olive oil until caramelized, then folded back in at the end for sweet, buttery bites throughout.
Pile it over Boston lettuce leaves, crumble some goat cheese on top, and you’ve turned yesterday’s bird into today’s best meal. Ready in about 30 minutes.
Variations
- Cheese swap: Blue cheese brings a sharper, more pungent kick. Feta adds a salty, briny edge.
- Chicken works too: No turkey? Shredded rotisserie chicken is a great stand-in any time of year.
Pro Tips
- Brown the pears first and remove them from the pan so they hold their shape instead of turning to mush.
- Cook the shallot-vinegar-mustard mixture quickly. Thirty seconds to a minute is all it needs to bloom and mellow.
- Don’t overcook the radicchio and fennel. You want them just wilted, not soft. A couple of minutes in the pan is plenty.
Ingredients
Directions
Heat oil in a Dutch oven over medium heat.
Stir in pears, stirring occasionally, until they begin to brown, 2 to 3 minutes.
Remove from heat and transfer to a bowl with a slotted spoon.
Mix together shallots, vinegar and mustard in a small bowl until well blended, add to the pan and cook, stirring constantly, for 30 seconds to 1 minute.
Stir in turkey, radicchio, fennel, carrots and walnuts.
Cook, stirring occasionally, until just wilted, 2 to 4 minutes.
Put the pears back to the pan and season with salt and pepper to taste.
Divide lettuce leaves among 4 salad plates.
Top with the warm salad and sprinkle with cheese as your choice.
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