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


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