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15-Minute Turkey and Persimmon Salad
Thinly sliced Fuyu persimmons bring a honeyed, firm sweetness that holds up against a pound of chopped cooked turkey breast. Shaved fennel, celery, and flat-leaf parsley add crunch and brightness, while toasted pecans give the bowl some heft. The dressing — apple cider vinegar, honey, fresh ginger, and olive oil — whisks together in under a minute and pulls the warm and cool elements into a coherent whole. On the table in 15 minutes, serves 4.
Ingredients
- 2 Tbsp. apple cider vinegar
- 2 tsp. honey
- 1 tsp. grated fresh ginger (from 1 [1-inch] piece)
- 1½ tsp. kosher salt
- ½ tsp. black pepper
- ¼ cup olive oil
- 1 lb. sliced or chopped cooked turkey breast (about 3 cups)
- 5 oz. mixed baby greens
- 2 medium-size fresh Fuyu persimmons, unpeeled and thinly sliced (about 1 cup)
- ½ cup thinly sliced fennel (from 1 small bulb), fronds reserved
- ½ cup thinly sliced celery (from 2 medium stalks)
- ½ cup loosely packed fresh flat-leaf parsley
- ½ cup pecans, toasted and roughly chopped
Instructions
- 1Combine the apple cider vinegar, honey, grated ginger, kosher salt, and black pepper in a small bowl. Whisk the mixture continuously while pouring in the olive oil in a slow, steady stream. This gradual addition helps the dressing emulsify so it won't separate.
- 2Place the sliced turkey breast, baby greens, persimmons, fennel slices, fennel fronds, celery, parsley, and toasted pecans into a large mixing bowl. Pour one quarter cup of the prepared dressing over the ingredients and toss gently until everything is evenly coated. Serve with the remaining dressing on the side.
Notes
- Make ahead: You can whisk the ginger dressing up to 3 days in advance and store it in the fridge.
- Swap: If you don't have leftover turkey, shredded rotisserie chicken works beautifully here.
- Prep: Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then let them cool completely before adding to the greens.