Winter Salad with Leftover Turkey and a Fennel Yogurt Dressing

Claire Thomson, food writer and chef extraordinaire, shares her winning salad recipe to make up the most of your leftover turkey this Christmas.

  • 50 mins
  • Serves 4
  • Beginner


For the salad;

  • 400g Turkey leftovers, shredded or sliced
  • 1 Fennel bulb, thinly sliced
  • 2 Clementines, peeled and thinly sliced
  • 1 Persimmon, thinly sliced
  • 1 Pomegranate, seeds removed
  • 2 Endives, leaves separated
  • A handful of mixed salad leaves, ideally rocket or watercress
  • Small bunch of Parsley, leaves picked and roughly chopped
  • 30g Pine nuts, toasted
  • 1 small Red onion, peeled and very thinly sliced
  • 3 tbsp Extra virgin olive oil
  • juice from ½ Lemon


  1. First make the dressing: crush the garlic with the salt and add to the yogurt with lemon juice and ground fennel seed. Season to taste with salt and pepper.
  2. Spread ¾ of the yogurt dressing over a large platter or plate.
  3. Season the turkey leftovers with salt and freshly ground black pepper to taste.
  4. Layer the turkey, sliced fennel, clementine, persimmon, red onion and endive on top of the yogurt dressing on the platter.
  5. Dress the fennel, leaves and parsley with the olive oil and the juice of ½ a lemon and season to taste with salt and pepper, then spoon over the salad.
  6. Drizzle with the remaining yogurt dressing and sprinkle the toasted pine nuts and pomegranate seeds over the salad and serve.

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