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Traditional Recipes Redone…Healthier

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Turkey Terrific Salad from Table 26°

Staying true to the flavors of fall, Chef Steven created an exciting combination of squash, cranberries and turkey – a blend that immediately took me to happy days of holidays past.  This salad is a great option for those trying to stay trim as the Chef removed the traditional additions of heavy cheese and fried croutons and instead offered a healthy preparation of the squash providing high doses of natural fiber and carotenoids, shown to protect against heart disease.

This recipe is compliments of Chef Steven Polowy of Table 26°.

Butternut Squash “Croutons”

  • 1 Butternut squash, peeled and medium diced
  • Salt and pepper

Season and roast butternut squash for 15 minutes @ 350 until cooked. Cool.   Note: Treat the butternut squash as croutons and serve either room temp or preferably slightly warm atop.

Main Salad:TB26 salad

  • 3 oz. Cooked, shredded boneless skinless turkey breasts
  • 1 C Dry cranberries
  • 1 C Cooked green beans thinly sliced in length
  • 1 C Toasted pecans, seasoned to taste.
  • 6 oz. Baby arugula
  • 1 oz. Apple cider vinaigrette (or to taste)
  • 16 Butternut squash “croutons”
  • 12 Endive spears
  • Salt and pepper

Apple Cider Vinaigrette:

  • 1oz. Apple cider vinegar
  • 1 t Dijon mustard
  • 1 t Honey
  • Salt and pepper
  • 3 oz. Olive oil

Combine all ingredients except olive oil.  Slowly emulsify olive oil into vinegar mix and season to taste.  Reserve the dressing for final assembly.

Assemble salad:

Toss portioned ingredients of cranberries, arugula, turkey, green beans, pecans, vinaigrette and season to taste. Align three endive per plate, divide equal amounts of salad per plate as well. Garnish atop and around with 4 butternut squash as if they are croutons. Serve immediately.

If you think this salad sounds amazing, you should check out what other fabulous offerings are on the menu at

Originally printed in Palm Beach Woman Magazine.