Smoked Turkey Spinach Salad Recipe

Prepare greens and fruit

Wash and thoroughly dry the baby spinach using a salad spinner or clean kitchen towels. Place the spinach in a large salad bowl. Hull and slice the strawberries; add them to the bowl with the spinach.

Prepare turkey

If smoked turkey breast slices are thick, thinly slice or shred them into bite-sized pieces. Scatter the smoked turkey evenly over the spinach and strawberries.

Add cheese, nuts, and onion

Remove the brie rind if desired and cut the brie into small wedges or tear into pieces; add to the salad. Roughly chop and lightly toast the pecans in a dry skillet over medium heat for 2–3 minutes until fragrant (shake the pan frequently to avoid burning); cool slightly and add to the bowl. If using, add the thinly sliced red onion.

Combine the balsamic vinegar, Dijon mustard, honey, and minced shallot in a small bowl or jar. Slowly whisk in the olive oil until the dressing emulsifies and becomes glossy. Season with salt and freshly ground black pepper, taste, and adjust sweetness or acidity as needed (add a little more honey for sweetness or a splash more vinegar for brightness). If using a jar, secure the lid and shake vigorously for 20–30 seconds.

Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the salad (reserve any extra dressing separately). Toss gently and briefly to coat leaves evenly, taking care not to overwork the brie so it doesn’t fully melt into the greens. Divide among plates or serve family-style and pass additional dressing at the table.

Optional: garnish with a few extra whole strawberries or pecan halves and an additional small crumble of brie for presentation. Serve immediately.