Siúcra’s festive warm turkey salad with pickled cranberries

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    Siúcra's festive warm turkey salad with pickled cranberries
    Siúcra‘s festive recipe of the day: make sure you keep some Christmas leftovers for this warm turkey salad with pickled cranberries!

     

    Serves 4-6

     

    For the pickled cranberries:
    300g Siúcra Caster Sugar
    350ml apple cider vinegar
    2 cinnamon sticks 
    ½ tsp ground allspice
    ½ tsp ground cloves
    ¼ tsp black pepper 
    ½ tsp salt
    300g fresh cranberries

     

    For the salad:
    1 large sweet potato, peeled and cubed
    300g Brussels sprouts, trimmed and leaves separated
    50g Siúcra Rich Dark Brown Sugar
    60ml olive oil
    2 tbsp red wine vinegar
    Salt and black pepper
    30g butter, cubed
    50g whole pecans 
    250g leftover turkey, warmed
    200g mixed leaves

     

    For the dressing:
    80ml balsamic vinegar
    1 shallot, finely chopped
    2 tbsp Siúcra Light Golden Brown Sugar
    Salt and black pepper
    80ml olive oil

    Warm turkey salad with pickled cranberries

    1. Combine the Siúcra Caster Sugar, cider vinegar, cinnamon sticks, allspice, cloves, black pepper and salt in a saucepan over a medium-high heat. Bring to a boil and cook, stirring, for three minutes until the sugar has completely dissolved.
    2. Stir in the cranberries and cook for six minutes until they start to pop open. Spoon into one large sterilised jar, or three jam jars, and seal.
    3. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and toss the sweet potato cubes and sprout leaves with the Siúcra Rich Dark Brown Sugar, oil, red wine vinegar and some salt and pepper. Dot over the butter and roast for 20 minutes, stirring halfway through, until tender.
    4. Add the pecans to the tray and roast with the sweet potato and sprout leaves for another 10 minutes until the nuts are fragrant and the vegetables are caramelised.
    5. Meanwhile, combine all of the ingredients for the dressing, except for the oil, in a bowl until combined. While whisking constantly, slowly stream in the oil until incorporated.
    6. Combine the sweet potato, sprout leaves, turkey and salad leaves in a large bowl. Add enough of the dressing to coat, then toss.
    7. Transfer to a serving platter and garnish with the pecans and some of the pickled cranberries.