Sauteed Apple and Smoked Turkey Salad

26 Apr

Sauteed Apple and Roasted Turkey Salad

In honor of May being ‘National Salad Month‘, us gals at Pretty Little Dishes, wanted to support the cause and give you some time to pick up the ingredients  to one of our favorites, a Sauteed Apple and Smoked Turkey Salad, so you can participate in ‘Dole National Salad Day,’ coming on May 1.

{Kristen’s take}

This is a salad that you can eat as an appetizer salad or as a large meal itself!  It’s super easy to make and the start to finish time was perfect!  With the decision of choosing between a red or green apple being so incredibly difficult, I went with the best of both worlds, a Royal Gala.  I dislike cranberries and my husband is not a fan of cherries, so I did not use either.  For the turkey I substituted ham cubes (as it was my only option at our local store) and for the cheese I used mozzarella.  I topped the salad off with almonds and chives and this became a very tasty salad.  I  doubled this recipe when I made it {BOGO salad deal – score me!}.  The original recipe made enough for 2 decent sized salads and I think it tasted even better the next day!

sauteed apple and roasted turkey salad prep{Gina’s take}

Totally agree with Kristen – this salad doubles as both a great appetizer or meal all on its own.  It’s my go-to salad when entertaining…here’s my spin…

Red apples all the way – I definitely have a sweet tooth, so I go with organic Red Delicious & it holds up fine since the time exposed to the heat is pretty minimal.  I use both cherries and cranberries interchangeably and use an entire cup of them.  This go ’round, I went with cranberries & I coarsely chopped them.  I never have smoked turkey lying around, so I took 2 chicken breasts, seasoned them with poultry seasoning (salt and pepper works well too), baked them in the oven for ~30 minutes, then cut in to cubes.  For the cheese, I love crumbled goat cheese, but if I can’t find it, I’ll sub in feta and it tastes great too.  For the nuts, I happened to have some almond slivers lying around, so I used those.  For the dressing, since we don’t use a ton, I halve all the ingredients.  Then, I take the ‘no-mess’ route & simply pour all the ingredients into an empty salad dressing bottle and shake it up for minimal clean up.  The only substitution I make with the dressing is the oil – I use peanut.

saran wrapped hand{Pretty Little Sisterly Tip…learned the hard way}

If you are going to get all fancy about the thickness of your apple slices, make sure you are paying attention and use the ‘pusher’ accessory that’s included (vs putting it aside and forgetting about it as I did)!  This week, I – specifically my thumb – learned the hard way about just how sharp my mandoline slicer was!  With no kitchen gloves around, Saran Wrap to the rescue!



Sauteed Apple and Smoked Turkey Salad

Original recipe, as printed on page 110 in the

October 2008 issue of  Better Homes & Gardens Magazine

Sauteed Apple and Smoked Turkey Salad
Recipe type: Dinner
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 red or green apple
  • 1 Tbsp butter
  • 1 Tbsp Maple syrup
  • ¼ cup fresh or dried cranberries or tart cherries
  • 1 6-8oz package of mixed greens
  • 2 cups (10oz) bite size cubes smoked turkey
  • 2 oz goat cheese, crumbled
  • 1 recipe Apple Cider Vinaigrette (see below)
  • 1-2 Tbsp toasted coarsely chopped nuts (ie: pecans or almonds) and/or snipped fresh chives
  1. Core and slice apple into thin slices.
  2. In a large skillet, melt butter over medium heat. Stir in maple syrup. Add apple slices and cook 6-8 minutes or until apples are golden on both sides and still slightly crispy, turning apple slices as needed. Stir in the cranberries or cherries; set aside.
  3. In a large bowl, arrange greens. Top with turkey. Spoon on apple mixture and sprinkle with goat cheese. Drizzle with Apple Cider Vinaigrette. Sprinkle with toasted nuts and/or chives.
  4. APPLE CIDER VINAIGRETTE: In a small bowl, whisk together ½ cup cider vinegar, 2 Tbsp maple syrup, 1 tsp grainy mustard, ¼ tsp salt, and ¼ tsp ground black pepper. Gradually whisk in ⅓ cup nut oil (such as pecan or almond). Use at once. Makes about 1 cup.


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