15 Sep Turkey, Walnut, and Pomegranate Salad
Turkey, Walnut, and Pomegranate Salad
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- 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 type: Main Dish
Prep time:
Cook time:
Total time:
Copyright Toby Amidor, Create-Your-Plate Diabetes Cookbook, American Diabetes Association, 2020. Photo courtesy of Mittera.
Ingredients
- 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)
Instructions
- 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.
- Add the spinach, cubed turkey, red onion, pears, pomegranate arils, and toasted walnuts to a large bowl. Top with the goat cheese.
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