This fresh and nourishing salad is a welcome respite from the heavy holiday foods that you’ve been eating, and have yet to eat! Leftover turkey is combined with beautifully crisp red apple, salty goats cheese, bacon, celery, a few dried cranberries, pecans and one of the most nutrient dense greens - watercress! It’s all drizzled with a sweet fig dressing that perfectly complements the other flavors. This salad serves 2-3 people but you can double it to serve a larger crowd.

Can I substitute the ingredients?

You certainly can!

Substitute the turkey with smoked chicken.
Watercress is harder to find in regular grocery stores so though I highly recommend it, arugula is a great alternative.
The cheese I used here is called Palhais goats cheese and it’s from Portugal. It starts of mild and has a lovely salty finish that you’ll love, but any goats cheese will do!
I use maple bacon for extra flavor, replace it with turkey bacon or leave it out completely (But please don’t)
Pecans are buttery in flavor and currently in season, it would be a shame to replace them with anything else but walnuts are a great alternative.
The apples that I love are from New Zealand, they are in stores right now and called Envy apples. Best apples ever.
Fig vincotto is harder to source and pricey but so worth it. It’s also called grape molasses. Try the homemade mock version of it below.

Fall Harvest Salad
Prep Time: 5 minutes | Cook Time: 10 minutes | Serves: 2

Ingredients:
4 cups fresh watercress
1 1/2 (about 8 oz.) cups cubed turkey
1 Envy apple, cubed
1/4 cup finely sliced celery
1/2 cup pecans (whole or pieces)
4 strips cooked bacon, chopped
2 -ounces crumbled goats cheese
1-2 tablespoons dried cranberries

For the dressing, combine and shake in a jar:
1 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon sorghum molasses OR honey
1 tablespoon fig jam
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons extra virgin olive oil

If the dressing is too sweet, add more balsamic vinegar.

Method:

Arrange watercress on a platter, top with remaining ingredients and drizzle with dressing right before serving. I love to place ingredients in separate piles on the platter because it looks better. Toss it right before serving to prevent the greens from getting soggy.