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A crunchy, colourful salad with massaged kale, crisp apple, chickpeas, cranberries, toasted pecans and Gouda, tossed in a sweet orange and balsamic dressing. It's a delicious way to use up leftover turkey. The kale, chickpeas and apple give plenty of fibre and 3 of your 5-a-day, while the turkey and chickpeas add protein to keep you full.
Salad
Dressing
1.
Toast the pecans in a dry frying pan over a medium heat until fragrant (2–3 minutes), if you like.
2.
Whisk the oil, balsamic vinegar, orange juice and pepper in a large bowl.
3.
Add the kale and massage it into the dressing with your hands until it softens and darkens (1–2 minutes).
4.
Add the chickpeas, apple, cranberries and turkey, and toss well.
5.
Top with the Gouda and pecans and serve.
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Storage information
Kale holds up well once dressed, so leftovers keep covered in the fridge for up to 1 day. Use leftover cooked turkey within 2 days of cooking it, and keep it chilled. Not suitable for freezing.
Tip
Lower added sugar: Use pomegranate seeds instead of dried cranberries. Their sugar is all naturally occurring. Meal prep: Massage the kale with the dressing the night before, then add the apple, nuts and cheese just before eating.
Cost-saving tips
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