Delicious Living
  • 1/4 cup olive oil
  • 1 1/2 large chipotle peppers in adobo sauce, seeded
  • 1/2 cup cranberry sauce (whole berry or puréed)
  • 1-2 tablespoons apple juice
  • Pinch of salt
  • 6 cups mixed lettuce greens
  • 2 cups chopped cooked turkey breast meat
  • 1 small red onion, thinly sliced
  • 1/2 cup toasted pecans, coarsely chopped
  • 1/2 cup crumbled feta cheese
  • 1 large ripe but firm pear, cubed
  • 1/2 cups pomegranate seeds (about 1 large pomegranate)

Turkey, Pear, and Pomegranate Salad with Cranberry-Chipotle Dressing

Lisa Turner | Delicious Living
  • Serves: 4 people
  • Calories per serving: 483

Prep tip: Substitute dried cranberries or cherries for the pomegranate seeds for extra convenience. Ingredient tip: One 7-ounce can chipotle peppers in adobo sauce contains eight to ten peppers; you only need 11/2 peppers for this recipe. Use leftovers to add a smoky, spicy element to dressings or sauces (try them puréed into enchilada sauce).

  1. In a blender, combine olive oil, chipotle peppers, cranberry sauce, and salt. Purée until smooth, adding apple juice as needed to thin. (Makes about 2/3 cup.)
  2. In a large salad bowl, combine greens, turkey, onion, pecans, and feta cheese. Drizzle just enough dressing over salad to lightly coat, and toss gently to mix. (Refrigerate additional dressing in a tightly sealed glass jar.) Divide salad among four plates; top each with pear and pomegranate seeds, and serve immediately.


Nutrition Facts Per Serving:
Calories: 483 calories
% fat calories: 52
Fat: 28g
Saturated Fat: 6g
Cholesterol: 77mg
Protein: 27g
Carbohydrate: 33g
Fiber: 5g
Sodium: 295mg


Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Delicious Living Blog

Enter Our Sweepstakes!

Delicious Living 2015 Super Supplement Sweepstakes

Recipe of the Month

Summer Berry Salad

Sponsored Introduction Continue on to (or wait seconds) ×