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Photo of Turkey, grape and pecan salad by WW

Turkey, grape and pecan salad

10 - 14
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
Ever thought of adding grape to your salad? Grapes add a fresh burst of energy to this dish, along with the buttery crunchy pecan nuts.


White sourdough bread

250 g, crusts removed, cut into 3cm pieces)

Skinless turkey breast

450 g, (Buy 500g, fat trimmed)

Lemon juice

1 tbs

Olive oil

1 tbs

Dijon mustard

½ tsp

Baby spinach leaves

150 g

Lebanese cucumber

2 medium, cut into thin ribbons


200 g, red, seedless, halved lengthways


½ cup(s), (60g) coarsely chopped, toasted

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 220°C. Place the bread on a large baking tray and lightly spray with oil. Bake, turning once halfway through cooking, for 6-8 minutes or until golden and crisp.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the turkey for 2-3 minutes each side or until cooked through. Slice thickly.
  3. Place the lemon juice, oil and mustard in a small bowl and whisk until combined. Season with salt and pepper.
  4. Combine the spinach, cucumber, grape and pecans in a large bowl. Add the dressing and sourdough croutons to the salad and gently toss to combine. Serve with the turkey.