Turkey Spinach Salad with Chutney Vinaigrette
This Turkey Spinach Salad is a flavor explosion! Enjoy a delightful mix of tender turkey, fresh spinach, and a sweet tangy chutney vinaigrette.
Servings: 4 servings
Ingredients
For the Salad:
- 1 cup mango chutney Major Grey's brand is good
- 1 cup peanut oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons malt vinegar
- 15 ounces ready-to-use spinach stems trimmed and leaves torn into bite-sized pieces
- 2 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
Preparation Steps:
- In a medium bowl, whisk together the mango chutney, peanut oil, Worcestershire sauce, and malt vinegar until well combined.
- In a large mixing bowl, add the torn spinach leaves. Make sure they are clean and dry for the best texture.
- Add the cooked turkey cubes to the bowl with spinach. Gently mix them together, ensuring the turkey is evenly distributed among the greens.
- Sprinkle the crumbled blue cheese over the salad. Its creamy texture and sharp flavor will contrast perfectly with the sweetness of the chutney.
- In a skillet over medium heat, toast the pine nuts for 3-5 minutes until golden brown, stirring frequently to prevent burning. Allow them to cool slightly before adding to the salad.
- Drizzle the chutney vinaigrette over the salad and toss gently with salad tongs until everything is well coated. Season with salt and pepper to taste.
- Transfer the salad to individual plates or a large serving dish. Garnish with extra pine nuts and blue cheese if desired, then serve.
Equipment
- Large Mixing Bowl
- Whisk
- Measuring cups and spoons
- Salad tongs
- Skillet
Notes
- For a nut-free version, replace peanut oil with olive oil or avocado oil.
- If you’re not a fan of blue cheese, feta cheese makes a great alternative.
- Keep the dressing separate until ready to serve to maintain freshness.