Boxing Day turkey and raspberry salad

This Boxing Day turkey salad is a tasty, colourful and healthy way to use up leftover roast turkey.

A turkey and raspberry salad with rocket leaves, asparagus and rice
By Saga Magazine | Published - 19 Dec 2025
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Prep time
20 mins
Cooking Time
25 mins
Serves
6

Ingredients

  • 200g (7oz) easy cook brown rice
  • 50g (2oz) wild rice
  • 6 small red onions, cut into wedges
  • 1 tablespoon olive oil
  • 100g (4oz) red cabbage, thinly shredded
  • 200g (7oz) cold roast turkey, diced
  • 150g (5oz) asparagus, trimmed
  • 175g (6oz) raspberries
  • Large handful of rocket leaves

For the dressing

  • 2 tablespoons redcurrant jelly
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • Grated zest and juice of 1 lemon
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200oC (400oF), Gas Mark 6. Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. Drain into a sieve, rinse with cold water and drain again.
  2. Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.
  3. To make the dressing, add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. Leave to cool.
  4. Add the rice, onions, red cabbage and turkey to a large salad plate or bowl. Drizzle over the dressing and lightly toss together. Shave the asparagus into thin strips by laying the stems on a chopping board and running a swivel bladed vegetable peeler along the length. Sprinkle over the salad with the raspberries and rocket then serve.

Our thanks to Seasonal Berries for providing this recipe and image.

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