Turkey Spinach Salad with Chutney Vinaigrette

This Turkey Spinach Salad is a refreshing delight! Tender turkey, crisp spinach, and a unique chutney vinaigrette blend to create a flavorful experience.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Vinaigrette:

1 cup mango chutney
½ cup peanut oil
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar

For the Salad:

15 ounces ready-to-use spinach stems trimmed, leaves torn
2 cups cooked turkey cut into ½-inch cubes
4 ounces crumbled blue cheese or Gorgonzola
½ cup pine nuts toasted
to taste salt
to taste pepper

Equipment

Large Bowl
Medium Bowl
Whisk
Measuring cups and spoons
Salad Spinner
Small Skillet

Method

Instructions

In a medium bowl, combine the mango chutney, peanut oil, Worcestershire sauce, and malt vinegar. Whisk until smooth and well combined. Set aside.
In a large bowl, add the spinach, ensuring the stems are trimmed and leaves are torn into bite-sized pieces.
Incorporate the cooked turkey into the bowl with the spinach, mixing gently to combine without bruising the leaves.
Sprinkle the crumbled blue cheese over the salad.
In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes.
Once the pine nuts are toasted, add them to the salad mixture. Season with salt and pepper to taste, then drizzle the chutney vinaigrette over the top.
Gently toss all the ingredients together until everything is evenly coated with the vinaigrette. Serve immediately or refrigerate for later.

Notes

For extra flavor, add seasonal fruits like sliced apples or pears.
Substitute turkey with grilled chicken or shrimp for a different protein.
Prepare the vinaigrette in advance and freeze it for future use.