I’m posting a bit out of my usual schedule here today. But I wanted to make sure you had this recipe before the turkey leftovers hit your fridge. This Turkey & Wild Rice Curry Salad is a wonderful way to enjoy the excess bounty from your upcoming Thanksgiving feast.
By the end of the day on Thanksgiving, I’ve usually had my fill of heavy, creamy, over indulgence. My cravings immediately shift in the opposite direction. To light, bright, crunchy goodness. And this salad fits in quite nicely.
It’s full of a variety of flavors and textures, with the delightfully chewy and earthy wild rice as its base. The dish is filling, but not heavy. And I like how the dried cranberries add a hint of sweetness while the fig vinegar contributes bright and sassy tanginess to the dressing.
And the curry! I can’t forget to mention the curry! This rich and alluring spice is a favorite of mine. It just pulls all of this salad’s ingredients together like a big warm hug.
Turkey and Wild Rice Curry Salad
Ingredients
- FOR THE DRESSING:
- ½ c. fig vinegar yum! or white wine vinegar
- 4 tsp. sugar
- 2 tsp. Dijon mustard
- 2 garlic cloves minced
- 1 tsp. sweet curry powder
- ½ tsp. salt
- ¼ tsp. freshly ground black pepper
- 4 T. canola oil
- THE REMAINING INGREDIENTS:
- 2 c. less-sodium chicken broth
- 1-1/2 c. uncooked wild rice
- 1 T. butter
- ¼ tsp. salt
- ⅛ tsp. black pepper
- 3 c. cooked cubed turkey or chicken (about 1.25 lbs.)
- 1 c. chopped celery
- 1 c. thinly sliced carrots cut cross-wise on the diagonal
- 1 c. dried cranberries or cherries
- 2 T. minced red onion
- ¼ c. sliced or slivered toasted almonds
Instructions
- Prepare the dressing by combining the first 7 ingredients in a medium bowl. Gradually add the oil while stirring with a whisk, until well blended. Cover and refrigerate. This can be made a day in advance.
- Combine the broth, wild rice, butter, salt, and black pepper in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer 45 minutes, or until rice is tender and liquid is absorbed. Remove from heat and cool to room temperature.
- Combine cooked rice, turkey, celery, carrots, cranberries, and red onion in a large bowl. If serving the salad right away, add the almonds. Otherwise hold off until you are ready to serve. Add half the dressing and toss to coat. Add more dressing as needed and store the remainder in the refrigerator. If this salad becomes leftovers, the rice really soaks up the dressing. I like to drizzle a little more dressing on before serving again.
Nutrition Information:
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This looks so beautiful and sounds so delicious, I’m planning on bringing it to a family party this weekend. Question: I had imagined this served warm after my first read, but it looks like you actually serve this close to cold (but not straight out of the refrigerator). Have you tried it both ways? What’s your recommendation?
Thanks so much, Brenda. Beautiful recipes and beautiful site. I love checking in here. :)
Wonderful to hear from you, Carol! I eat this salad at any temp, really. I can’t help myself when it’s first put together and still warm. And I eat it straight from the fridge, too. If I had to choose just one way, it would probably be how you described as “close to cold”. But this salad is up for personal preference – it’s good any way you serve it. Thanks so much – Merry Christmas to you and your family!
Finally took the time to look through your recipes, Brenda, and they all look so wonderful. You definitely take after your mother in this area! :-) I think I just may make this recipe to take to family gatherings for Christmas. Thanks for sharing your delicious talents.
Was great to read all your comments this evening, Leann – thanks much!
This looks amazing! Definitely on my must-try list!! I’ll let you know how it goes — Thanks for all the great recipes!
Great to hear from you again, Laura! I look forward to hearing what you think.
Brenda…..lovin your blog! Great recipes/pics. Made your pumpkin cheesecake for Thanksgiving (used homemade molasses cookies in the crust…yum!) and it was a hit. I also had cooked some wild rice with portabella mushrooms and saw your salad, so regrouped and made your salad. How refreshing after heavy meals!
I picked up the ingredients for your peppermint bark…Cake and Candy World didn’t have the very white melts (you were right) but she sold me some extra white powder coloring to add to make it whiter. Can’t wait to make it!
Enjoying your blog….Merry Christmas and blessings to you and your family!
Suz
Ohhhh, thank you so much, Suz! Great to hear from you! And I’m glad to know you’ve tried a few things and are liking them. Merry Christmas to you & yours, too!
What a beautiful way to use leftover turkey. I love wild rice salads and have not made one for a very long time!
Hi Annie – nice to hear from you! Hope you had a very happy Thanksgiving!
Fantastic idea for the left over turkey. I might come around to making this myself after our turkey day has gone by here in the UK. I like the fact you have created something light, and so true, you can feel like you’re about to go into some kind over coma after filling up on all the rich stuff. Curry is also a big winner with us too. Brilliant!
Thanks Keith – hope you like it!
Oops…I accidentally linked to a wreath I was looking at! Doink! Maybe you’ll enjoy that!
But I awarded you here…
http://hallelujahsbyholly.blogspot.com/2010/11/and-stylish-blogger-award-goes-to.html
Holly
Hi Holly – thanks so much for the award! :)
Yum, what a great idea for leftover turkey!
Love your site. I awarded you on my blog today!
Blessings,
Holly
http://daveandjoi.blogspot.com/2010/11/diy-yarn-wreath.html
Beautiful salad and I love your bowl! It’s pottery isn’t it. Wishing you and yours a wonderful Thanksgiving holiday!
Thanks Paula! Yes, the bowl was made by an architect/potter I work with, Wayne Branum. I hope you had a very happy Thanksgiving!
What a gorgeous salad, Brenda! It looks delicious.
Happy Thanksgiving.
Thanks much Robyn – hope you had a happy Thanksgiving, too!