Asian-Spiced Turkey Salad with Pomegranate and Cranberries

Asian-Inspired Turkey Salad. Photo © Elaine Lemm
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serves 4
Ratings (6)

Ditch the turkey curry (the favourite stalwart of leftover turkey )  as this fresh, zingy Asian-spiced turkey salad is just perfect for  goose, duck or chicken.  Not only is it a taste sensation with all the fruits, nuts, salad leaves and herbs, it is also good for you.

The salad is a delicious blend of Asian spices, aromas and fruit and can be prepared in advance and served cool or cooked at the last minute and served hot.

The dressing can be made in advance and stored in a jar in the fridge. Use the dressing on salads, in stir fries or as a dip for crudites or tempura dishes. It is so versatile.

Do not be put off by the number of ingredients; it is quite simple. 

What You'll Need

  • For the Dressing:
  • 1/2 red onion (cut into chunks)
  • 1/2 small red chilli (seeds removed and finely chopped)
  • 2 tablespoon ginger (freshly grated)
  • Optional: 4 tablespoon Pomegranate molasses
  • 2 tablespoon dark soy sauce
  • 2 tablespoon toasted sesame oil
  • 1/2 orange (juiced)
  • 1/2 lime (juiced)
  • 1 to 2 cups extra virgin olive oil (more or less; see instructions)
  • For the Salad:
  • 6 ounces turkey (or chicken or duck, shredded)
  • 4 ounces cashews
  • 4 ounces cranberries (dried)
  • 2 teaspoons five spice powder
  • 1 tablespoon honey
  • 1 bunch mint (fresh)
  • 1 bunch coriander (fresh, leaves)
  • 3 ounces pomegranate seeds

How to Make It

First make the dressing:

  1. Put all the dressing ingredients except the olive oil into a food processor or blender and whizz together to produce a smooth sauce.
  2. Measure the sauce and add twice the amount of extra virgin olive oil. Whisk thoroughly then cover with a cloth and put to one side.

Make the Salad:

  1. Place a large, roomy frying pan on the stove, heat it up to fairly hot then add the leftover meat, nuts and cranberries and warm through shaking the pan to prevent sticking and burning. 
  1. Add the five spice powder and stir thoroughly, add the honey and stir through. Cook for 3 – 4 minutes to make sure everything is hot.
  2. Place the salad leaves in a bowl, add fresh mint and coriander and drizzle with the dressing to your taste.
  3. Then either, add the hot meat, fruit and nuts and serve immediately with the pomegranate seeds on top. Or, leave the meat and nuts to go cold and then add to the leaves and serve – a great buffet or party dish.


You can ring the changes with this salad to suit what left over meats you may have. It works as well with duck and chicken, even leftover goose. You can also vary the herbs and salad leaves, but authentically, mint and coriander (cilantro) works the best.

Any leftover dressing can be stored in a screw top jar and used  within the week, it is great for using in a stir fry, or fried rice.