This smoked turkey, avocado and pomegranate salad is perfect for a light dinner or a lunch. Add some crumbed blue cheese and caramelized pepitas and devour!

I’m bringing back the dinner salad. Well, maybe for you it never went away, but I seemed to have moved away from having a plate of everything on top of crisp greens at dinner time and I need to bring it back. This time of year is the perfect time to do that here in Arizona. While the rest of the country goes indoors, we are finally cool enough to go out, and that means that the farmers markets are finally open again.

Not that you need a farmers market to get great produce. It’s amazing that you can get amazing fruits and vegetables year round now! Asparagus in the winter? Yes please!

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But I love the fall because of turkey. Of course you can eat turkey any time of year. But do you? I’m not talking about sliced turkey for sandwiches, but I’m talking about roast turkey or smoked turkey. Mmmm.

Frick’s Quality Meats sent me these two Smoked Turkey Drums and OMG they are delicious. There is so much meat on them that there is no way I could eat one leg by myself. So I pulled it apart and made a salad. This salad is so good. Chunks of blue cheese, avocado, pomegranate seed and caramelized pepitas, you can’t go wrong.

Yield: 2 salads

Smoked Turkey, Avocado and Pomegranate Salad

Cook Time: 10 minutes

Total Time: 10 minutes

This smoked turkey, avocado and pomegranate salad is perfect for a light dinner or a lunch. Add some crumbed blue cheese and caramelized pepitas and devour!

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Ingredients

• 4 cups mixed greens
• 1 cup Frick's Quality Meats Smoked Turkey Leg (meat from bone, chopped)
• 1/2 avocado
• 1/4 cup pomegranite seeds
• 1/4 cup crumbled blue cheese or gorgonzola
• 1/8 cup caramelized pepitas
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsalmic vinegar
• 1 tablespoon deli mustard

Instructions

1. Toss greens with smoked turkey, blue cheese, half of the pomegranate seeds and half of the pepitas.
2. In a cup, mix olive oil, balsamic vinegar and deli mustard. Pour over greens.
3. Serve with avocado, and remaining pomegranate seeds and pepitas on top.

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