This crunchy salad provides a good, light use for leftover turkey and cranberry sauce, with pear added for a sweet note. You may use already-toasted pumpkin seeds if you can find them.
- 1 tablespoon raw, unsalted pepitas (pumpkin seeds; see headnote)
- 2 tablespoons homemade or canned whole-berry cranberry sauce
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon Dijon-style mustard
- 1 teaspoon extra-virgin olive oil
- 1 1/2 cups (2 ounces) loosely packed mixed lettuces
- 3 ounces cooked, skinless turkey breast, cut into 1/2-inch cubes (3/4 cup)
- 1 small Bosc pear, cored and cut into 1/2-inch cubes (3/4 cup)
- 1 small rib celery, cut into 1/4-inch dice (1/4 cup)
- 1 medium carrot, peeled and cut into 1/4-inch dice (1/2 cup)
- 1 ounce feta cheese, cubed or crumbled
- Freshly ground black pepper
Toast the pepitas in a large, dry skillet over medium heat for 2 to 4 minutes, until the seeds turn golden brown and start to pop around. Cool completely.
Whisk together the cranberry sauce, vinegar, mustard and oil in a small bowl.
Combine the lettuces, turkey, pear, celery, carrot and feta in a serving bowl. Drizzle with the dressing and toss to combine. Season with pepper to taste, sprinkle with the toasted pepitas and eat.
From Food editor Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).
Tested by Joe Yonan.
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