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Warm Winter Salad

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300 g g Turkey Turkey
100 g g Stuffing Stuffing
150 g g Brussels Sprout Brussels Sprout
1 pinches pinch Salt Salt
1 pieces piece Pomegranates Pomegranate
1 handfuls handful Parsley Parsley
3 tbsp tbsp Rapeseed Oil Rapeseed Oil
2 tbsp tbsp Lemon Lemon
1 cloves clove Garlic Garlic

Warm Winter Salad with Leftovers

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20 min



  • Combine all of the ingredients for the dressing in a small jar. Season with salt and pepper, seal with a lid and shake until combined. Refrigerate until needed.
  • Heat butter in a large frying pan over a medium heat. Once foaming, add the roasted veg. Season with salt and pepper & cook for 3-4 minutes until warmed through.
  • Add the turkey and stuffing and stir gently.
  • Arrange the sprout leaves around a large platter and add the warmed leftovers.
  • Toss the salad leaves with the dressing to coat, then pile them over the top of the salad. Scatter over the pomegranate seeds & the parsley to serve.


To remove the seeds from a pomegranate, slice it in half & place it, cut-side down, into the palm of your hand. Knock the rounded side of the pomegranate with a spoon until the seeds fall out into your hand.