Raw Kale, Turkey, Cranberry & Candied Chestnut Salad
A light way to use up leftover turkey in the days after Christmas, a lovely combination of winter ingredients, it’s one of our favourites.
(SERVES 4)
CANDIED CHESTNUTS
50g caster sugar
pinch of cayenne pepper
pinch of salt
150g chestnuts or walnuts
DRESSING
85ml apple cider vinegar
100ml extra virgin olive oil
1 tsp wholegrain mustard
70ml runny honey
SALAD
250g green kale, stalks removed
250g leftover roast turkey, shredded
50g dried cranberries
1 apple, sliced into matchsticks
Pre-heat the oven to 180°C
Start by preparing your candied chestnuts or walnuts. Put the sugar, cayenne pepper and salt into a bowl and stir together. Drop in the chestnuts or walnuts and toss until they are lightly coated. Tip onto a lined baking tray and bake in the oven for 5-10 minutes until the sugar is lightly caramelised and the nuts are golden. Set aside.
To make the dressing, simply measure all of the ingredients into a small jug or jar and whisk until thoroughly combined. Set aside.
Wash, drain and roughly chop the kale and place into a large bowl with the turkey, cranberries and chopped apple. Pour over the dressing and toss together gently with your hands. Finally sprinkle over the chestnuts and serve.
