TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 medium ripe pears, divided
  • SALAD:
  • 8 cups fresh arugula or baby spinach
  • 2 cups cubed cooked turkey
  • 1/2 cup pomegranate seeds
  • 1/4 cup chopped pecans, toasted
  • 1/4 cup dried cranberries
  • 2 green onions, sliced
  • Coarsely ground pepper

Nutritional Facts

1 serving: 364 calories, 18g fat (3g saturated fat), 71mg cholesterol, 232mg sodium, 31g carbohydrate (22g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 2 vegetable, 1/2 fruit.


  1. For dressing, place the first five ingredients in a blender. Peel, halve and core one pear; add to blender. Cover and process until smooth.
  2. Peel, core and thinly slice remaining pear. Divide arugula among four plates; top with turkey, sliced pear, pomegranate seeds, pecans, cranberries and green onions. Drizzle with dressing; sprinkle with pepper. Serve immediately. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Turkey Salad with Pear Dressing in Country Woman February/March 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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