Turkey Salad with Wild Arugula, Roasted Squash and Walnuts

This is a very simple but tasty way to use leftover roasted squash and turkey. Any peppery or bitter green such as frisee or endive will work with it. I sometimes add pomegranate seeds and shaved sheep’s milk cheese such as Manchego if I don’t have the cooked turkey or chicken. Keep the walnut oil in the fridge to keep it from going rancid. It gives a wonderful extra dimension to the dressing that I find addictive.



  • 3 Tbs. sherry vinegar
  • ½ tsp. whole grain mustard
  • 4 Tbs. extra virgin olive oil
  • 2 ½ Tbs. walnut oil
  • Course salt and freshly ground pepper


  • 1 cup leftover roasted turkey, shredded
  • 2 cups roasted squash slices or cubes
  • ½ lb. wild arugula
  • ¼ cup toasted walnuts, very roughly chopped


To make the dressing, in a small bowl whisk together the sherry vinegar and the mustard. Slowly whisk in the olive and walnut oils. Season with salt and pepper.

In another bowl place the roasted turkey and squash slices. Drizzle with some of the dressing and gently toss. Add the wild arugula and continue to gently toss. Check the seasoning and add more salt and pepper.

Arrange the salad on individual plates and sprinkle with the toasted walnuts. Serves 4 to 6.