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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-mmrzmg’]
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!
- 4 slices of cooked bacon, crumbled
- 1/3 cup pecans, lightly toasted
- 6 cups of arugula spinach mixed greens
- 2 cups shredded roasted turkey
- 2 fresh ripe pears, cored and sliced thin
- 1/3 cup red onion, finely diced
- 1/3 cup pomegranate seeds
- 1/2 pear, peeled, cored and chopped
- 2 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp pepper
- 1/4 tsp ground garlic
- 1/8 tsp salt
- 1/4 cup of olive oil
- First prepare vinaigrette in blender or food processor. Blend together the chopped pear, white vinegar, Dijon mustard, pepper, garlic and salt. Next slowly drizzle in the olive oil while blending to emulsify.
- In a frying pan over medium heat, fry 4 slices of bacon. Remove bacon, drain fat, and return pan to stovetop.
- In the same pan, add the chopped pecans and toast just 3-4 minutes. Watch closely to prevent burning. Remove from heat and set pecans aside.
- Assemble salad with greens, sliced pears, shredded turkey, and diced onions. Toss with dressing and plate.
- Top with toasted pecans, pomegranate arils, and crumbled bacon. Serve with extra pear vinaigrette on the side.
I have to say that the paleo diet, besides helping me lose weight, was amazing for my digestive system (which was a big surprise). The most important part of a diet is having one you enjoy and can actually follow through
Looks fantastic Trina!! Yum!
Thanks Ton! You’re my cheerleader! ?
Wowww the same tuesday night ?