One of the things I love about the paleo lifestyle is it encourages you to follow the seasons when choosing fresh produce for your meals.
It’s no coincidence most vegetables and fruit reach their nutritional peak right when they’re ready to be picked…Mother Nature really does know best!
That’s just one of the reasons why I love this very seasonally-correct salad featuring Bosc pears. Those cinnamon-brown skinned pears with their long necks and honey-like aroma are one of my favorite fruits of the fall and winter season.
This salad is awesomely autumn in all kinds of ways…you’ve got the sweet and crispy taste of the pears going on, the savoriness of the turkey, the crunchiness of the toasted pecans, the saltiness of the bacon, and the tart pops of the fresh pomegranate arils for a little extra kick. Plus…the pear and vinegar-based dressing that really brings it all together.
Keep in mind the Bosc pears you find in your supermarket’s produce section will probably need a few days to hang out on your kitchen counter to fully ripen. (To check for ripeness, give each pear a gentle squeeze at the base of the stem…if it gives just a little bit, it’s ripe. If it feels real soft and squishy, it’s probably overripe.)
Once your pears are ready to go, this salad is a breeze to make. I happened to have leftover roasted turkey from another recipe which made this salad especially easy for me to put together. If the bigger grocery stores in your area carry freshly-roasted turkey breasts, there won’t be any need for you to fire up the oven either.
And with Thanksgiving coming up, keep this salad in mind for a wonderful post-holiday meal…it’s a great way to use up your turkey leftovers in a light and flavor-packed dish!
Hope you enjoy this paleo turkey and pear salad recipe…as always let me know what you think!