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Turkey Spinach Salad with Cranberry-Raspberry Dressing

A colorful way to keep celebrating, this dish works as an entree or a side salad. If you don't want to use macadamia nuts, try fried wonton strips.—Elizabeth King, Duluth, Minnesota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings (2/3 cup dressing)


  • 1/2 cup whole-berry cranberry sauce
  • 2 tablespoons raspberry vinegar
  • 2 tablespoons seedless raspberry jam
  • 1/4 teaspoon salt
  • 1/3 cup olive oil
  • SALAD:
  • 8 cups fresh spinach, torn
  • 3 medium kiwifruit, peeled and sliced, divided
  • 1 cup fresh raspberries, divided
  • 1/2 cup whole-berry cranberry sauce
  • 2 cups diced cooked turkey breast
  • 3/4 cup coarsely chopped macadamia nuts, toasted


  • In a blender, combine the cranberry sauce, vinegar, jam and salt. Cover and process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until chilled.
  • To serve, combine the spinach, half of the kiwi, 1/2 cup raspberries and cranberry sauce in a large bowl. Add 1/2 cup dressing; toss to coat. Transfer to a serving platter. Arrange the turkey, macadamia nuts and remaining fruit over top; drizzle with remaining dressing. Serve immediately.

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