Grilled Turkey, Asparagus and Pecan Salad

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Democracy Dies successful Darkness

Just due to the fact that it's not Thanksgiving, that doesn't mean we person to wantonness combinations that enactment truthful good astatine the vacation table. In this airy and summery salad, turkey is paired with asparagus, cranberries and pecans.

Turkey cutlets are casual to find year-round. Avoid thin-sliced cutlets (1/4-inch thick) if you can, and bargain the somewhat thicker ones (usually conscionable shy of 1/2-inch). They'll grill up juicier and springiness you slices person successful size to the asparagus.

The asparagus tin beryllium cooked and refrigerated up to 8 hours successful advance. The crockery is champion served the time it is made.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 5-6 Makes astir 5 1/2 cups

3 tablespoons reddish vino vinegar
2 teaspoons Dijon-style mustard, oregon much to taste
2 tablespoons chopped caller chives (from astir 30 stems)
1/2 spoon sugar, oregon much to taste
Salt
Freshly crushed achromatic pepper
1/4 cupful olive oil
3/4 cupful dried cranberries, coarsely chopped (about 3 ounces)
1 lb asparagus, woody ends trimmed
1 lb turkey bosom cutlets (see headnote)
2 ounces chopped pecans (1/2 cup)

Nutritional Facts

Per serving (based connected 6)

Calories
300
Fat
16 g
Saturated Fat
2 g
Carbohydrates
17 g
Sodium
110 mg
Cholesterol
50 mg
Protein
21 g
Fiber
3 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published June 12, 2012

Updated March 14, 2026