Turkey, Walnut, and Pomegranate Salad
Prep time
Cook time
Total time
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
Recipe type: Main Dish
Serves: 4 servings
  • ½ cup raw walnuts, roughly chopped
  • 2 cups baby spinach, rinsed and patted dry
  • 10 ounces lower-sodium deli turkey breast, cut into ½-inch cubes
  • ½ red onion, thinly sliced
  • 2 medium pears, quartered and thinly sliced
  • ½ cup pomegranate arils
  • 2 ounces crumbled goat cheese (1/2 cup)
  1. Heat the walnuts in a small skillet over medium-low heat until fragrant and browned, about 3 minutes. Remove the walnuts from the skillet and place on a clean plate or bowl; set aside to cool.
  2. Add the spinach, cubed turkey, red onion, pears, pomegranate arils, and toasted walnuts to a large bowl. Top with the goat cheese.
Nutrition Information
Serving size: 2 cups Calories: 290 calories Fat: 14 g Saturated fat: 3.3 g Carbohydrates: 22 g Sugar: 13 g Sodium: 440 mg Fiber: 5 g Protein: 21 g Cholesterol: 45 mg
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/turkey-walnut-and-pomegranate-salad-2/