Leftover Turkey & Winter Squash Salad With Mustard Vinagrett
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1 lb butternut squash, cubed raw (about 2 cups, you can substitute leftover roasted squash, about 1 1/2 cups)
- 7 tablespoons olive oil, divided
- 1 teaspoon salt
- 2 teaspoons black pepper, freshly ground
- 1 tablespoon Dijon mustard
- 2 tablespoons wine vinegar
- 1 bunch watercress (top leafy half only)
- 2 romaine lettuce hearts, cut crosswise into 1-inch pieces
- 1 lb cooked turkey, torn into rough shards
- 1⁄2 cup pecan halves
- 1⁄2 cup pomegranate seeds or 1/2 cup dried cranberries
directions
- To cook the squash, place cubes in one layer in a nonstick pan that has a tightfitting lid. Add 1 tablespoons olive oil and 1 tablespoons water, a pinch of salt and a grinding of pepper. Cover pan and place over medium-high heat. When you hear sizzling, give the pan a shake and continue cooking, shaking occasionally and also peeking in and stirring the squash every few minutes, for 10 to 15 minutes, until squash is tender and browned (not every surface has to be evenly browned). If the pan starts to scorch, add a little water. Set cooked squash aside.
- To make the vinaigrette, combine mustard, vinegar, a pinch of salt and a grinding of pepper in a screw-top jar. Shake to combine, then add 2 Tbsps. olive oil and shake to thoroughly integrate. Finally, add remaining 2 Tbsps. of oil and shake. Set aside.
- To assemble salad, place greens in a large bowl and dress with a few spoonfuls of the vinaigrette. Place dressed greens on a large platter or divide among individual plates. In the same bowl with more of the vinaigrette, lightly dress the turkey and arrange it prettily on top of the greens. Now scatter the squash about, and, finally, sprinkle on the pecans and the pomegranate seeds.
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RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>