Name: Strawberry and Turkey Balsamic Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 (2 cups each)
Ingredients: 1/4 cup walnut pieces; 4 cups torn butter lettuce; 4 cups packed fresh baby spinach; 4 medium fresh radishes, thinly sliced; 12 oz. roasted turkey breast, cut into bite-sized pieces; 1/2 lb. strawberries, trimmed, sliced lengthwise 1/8 inch thick; 3 oz. chèvre; 1/4 cup balsamic vinegar; 1 tbsp. water; 1/2 tsp. sugar; 1/16 tsp. salt; 1 1/2 tsp. Dijon mustard; 3 tbsp. olive oil

Strawberry and Turkey Balsamic Salad

Patsy Catsos, MS, RDN, LD

Updated on August 16, 2021

(22 ratings)

Total Time: 35 min

Prep Time: 30 min

Cook Time: 5 min

Servings: 6 (2 cups each)

Nutrition Highlights (per serving)

248 calories

15g fat

8g carbs

22g protein

Show Nutrition Label

Nutrition Facts
Servings: 6 (2 cups each)
Amount per serving
Calories	248
% Daily Value*
Total Fat 15g	19%
Saturated Fat 4g	20%
Cholesterol 52mg	17%
Sodium 187mg	8%
Total Carbohydrate 8g	3%
Dietary Fiber 2g	7%
Total Sugars 4g
Includes 0g Added Sugars	0%
Protein 22g
Vitamin D 0mcg	0%
Calcium 80mg	6%
Iron 2mg	11%
Potassium 482mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This sweet, crunchy, fruity, savory, tangy salad is great for lunch or dinner. It features leafy greens and fresh, springtime strawberries. Plus, it's low in FODMAPs and high in protein. Grocery store rotisserie turkey is a nice short-cut and it is healthy, too. Studies have shown that consumption of poultry, as part of a vegetable-rich diet, is associated with a reduced risk of developing obesity, cardiovascular diseases, and type 2 diabetes.

Ingredients

1/4 cup walnut pieces
4 cups torn butter lettuce
4 cups packed fresh baby spinach
4 medium fresh radishes, thinly sliced
12 oz. roasted turkey breast, cut into bite-sized pieces
1/2 lb. strawberries, trimmed, sliced lengthwise 1/8 inch thick
3 oz. chèvre
1/4 cup balsamic vinegar
1 tbsp. water
1/2 tsp. sugar
1/16 tsp. salt
1 1/2 tsp. Dijon mustard
3 tbsp. olive oil

Preparation

In a small skillet, toast walnut pieces over medium heat for 5 to 7 minutes, stirring constantly, until they are a shade or two darker, then remove from heat and set them aside to cool. Nuts burn easily, so do not leave them unattended.
In a small jar with a tight-fitting lid, combine balsamic vinegar, water, sugar, salt, mustard, and olive oil. Cover and shake until the dressing is well blended, 30 to 60 seconds.
In a large serving bowl, combine the lettuce, spinach, radishes, turkey, walnuts, and sliced strawberries. Toss the salad with vinaigrette. Divide the salad into large bowls or plates and top each serving with chèvre and toasted walnuts.

Variations and Substitutions

Instead of roasted turkey, use cooked, sliced chicken. Deli turkey meat can also be used instead of roasted turkey, but the sodium content of the recipe may be higher. If you are vegetarian or vegan, grill some firm tofu and add it to the salad instead of poultry. Omit the cheese entirely or use vegan chèvre (usually made from cashews).

Candied walnuts can be used instead of toasted, and you can also use feta cheese instead of the chèvre. You can also use a variety of different lettuces, such as a spring mix if that is what you have on hand. Toss in some arugula, or just use spinach.

Cooking and Serving Tips

Vinaigrette keeps well in the refrigerator for up to 1 week. Keep some on hand to use on this or another salad. You can also drizzle it on grilled meat.
Why not double the recipe? If you want to have some on hand for another day, prep the ingredients but keep them refrigerated and in separate containers until you are ready to eat. Then combine the salad ingredients, toss with the dressing, and top with the cheese and nuts.
The salad can be served without the turkey alongside grilled meat or seafood for a summer meal.

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