Harvest Turkey Salad with Orange Sherry Vinaigrette

A Fall salad using a sherry orange vinaigrette, Thanksgiving turkey, seasonal vegetables and fruits.
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 -6 servings
Author Heather


  • For the Brussels Sprouts
  • 1 1/2 lbs brussels sprouts
  • 2 tbsp tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • pepper to taste
  • For the Vinaigrette/b]
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp orange zest
  • 2 tbsp fresh squeezed orange juice
  • 1/4 cup sherry vinegar
  • 3 cloves garlic
  • 2 tsp honey
  • For the Salad
  • 2- 2 1/2 cups large diced turkey meat
  • 1 bunch red kale
  • 1/2 red onion
  • 1 small granny smith apple
  • 1/3- 1/2 cup dried cranberries
  • 1/2 cup roasted & salted pecans


  1. For the Brussels Sprouts- Preheat oven to 350℉. Wash, cut brussels sprouts in half placing into mixing bowl, drizzle with olive oil. Sprinkle with salt and toss well. Lay sprouts evenly on cookie sheet and bake for approximately 45 minutes. Larger brussels sprouts will take a bit longer.
  2. For the Kale- While the brussels sprouts are baking, wash and tear kale into bite size pieces, discarding of the tough center core and making sure to shake off excess water. Place kale into large mixing bowl. As soon as brussels sprouts are done baking transfer to top of kale. Cover with alundum foil and let sit for about 20 minutes. The heat from the brussels sprouts will slightly cook the kale and make it more tender for eating.
  3. For the Vinaigrette/b]- While sprouts and kale sit, measure olive into a small mixing bowl. Zest orange and add. Whisk in orange juice. Whisk in sherry vinegar and honey. Peel and crush garlic, add to vinaigrette and stir well.
  4. For the Salad- Once brussels sprouts and kale mixture has sat covered, pour vinaigrette over top of veggies. Dice turkey, add to bowl. Roughly dice red onion and dice apple leaving on skin but removing seeds, add to kale mixture. Measure cranberries and pecans, add to bowl. Toss well.

Recipe Notes

*Please use as many organic ingredients as possible.*
This salad can be made and dressed the day before. Tastes great cold and chicken can be substituted for turkey meat.