Herbed turkey and rice salad
When it comes to quick, healthy, and flavorful meals, this Herbed Turkey and Rice Salad is the perfect choice. It's a refreshing way to repurpose leftover turkey, transforming it into a bright and herby dish that’s bursting with fresh ingredients and vibrant colors. Combining protein-packed turkey with nutty brown rice, juicy tomatoes, crunchy cucumbers, and sweet pomegranate arils, this salad strikes a balance between hardiness and lightness. The fresh herbs—parsley and mint—bring an aromatic, garden-fresh flavor that elevates this dish into something truly special.
What makes this recipe especially appealing is its versatility. It works beautifully as a standalone lunch or dinner, but can also be served as a light side dish at a picnic, potluck, or family gathering. The tangy lemon vinaigrette ties everything together with a zesty brightness, while the optional Kalamata olives add a savory depth that complements the sweetness of the pomegranate. Each bite offers a variety of textures and flavors—chewy, crunchy, tangy, and savory—making this salad a satisfying yet refreshing meal.
This dish is also highly adaptable to different dietary needs and preferences. You can easily swap out turkey for another protein like chicken, shrimp, or even a plant-based option. The recipe also keeps well in the fridge, making it an ideal make-ahead option for busy days or meal prepping. The salad can be enjoyed warm or cold, making it perfect for any season—whether as a light summer meal or a vibrant addition to holiday leftovers.
If you’re looking for a creative and flavorful way to use up leftover turkey or just want a fresh, wholesome meal, this Herbed Turkey and Rice Salad will become a go-to favorite. It’s simple to prepare, packed with nutrients, and full of Mediterranean-inspired flavors that everyone will love.
Prep Time: 20 minutes Cook Time: 40 minutes
Total Time: 1 hour Yields: 4-6 serving
Ingredients
For The Lemon Vinaigrette:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon zest
1 garlic cloves, minced
½ teaspoon honey
2 teaspoons Dijon Mustard
Salt to taste
½ teaspoon freshly ground black pepper
For the salad:
3 cups short grain brown rice cooked
½ red onion, chopped
4 Persian cucumbers, diced (unpeeled)
1 cup pomegranate arils (from one large pomegranate)
1 cup grape tomatoes halved
1 cup cooked turkey, small diced
¼ cup pitted olives (optional)
½ cup fresh flat-leaf parsley leaves, roughly chopped
¼ cup fresh mint leaves, roughly chopped
kosher salt to taste
Directions
Prepare the Lemon Vinaigrette:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, garlic, mustard, salt, and black pepper until well combined. Alternatively, you can make the vinaigrette in a jar: simply add all the ingredients, seal with a tight-fitting lid, and shake vigorously until emulsified.Assemble the Salad:
In a large bowl, combine the cooked brown rice, cucumbers, tomatoes, red onion, olives (if using), cooked turkey, pomegranate arils, parsley, and mint.Dress the Salad:
Gradually pour the vinaigrette over the rice salad, tossing to coat. Add as much dressing as desired and season with additional salt if needed.Serve:
Serve the salad immediately, or refrigerate for 30 minutes to let the flavors meld. Enjoy as a light, refreshing meal or a side dish.
Notes:
Cooking Brown Rice: To prepare the brown rice, first rinse and soak 1 cup of rice for 30 minutes. Combine the rice with 2 cups of water and 1 teaspoon of olive oil in a pot. Bring to a boil, then cover, reduce the heat to low, and simmer for 45 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork to yield about 3 cups of cooked rice.
Make Ahead: This salad can be made a few hours ahead and stored in the refrigerator. It actually tastes better as the flavors meld together.
Protein Swap: You can substitute leftover chicken or even grilled shrimp in place of the turkey for variety.
