Wild Arugula Salad with Turkey, Walnuts and Raspberries

Wild Arugula Salad with Turkey, Walnuts and Raspberries
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Servings: 2
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1 package of Tour Eiffel Cooked Turkey Breast (175 g)
½ red onion, sliced
60 ml red wine vinegar (¼ cup)
125 g halved walnuts (½ cup)
60 ml maple syrup (¼ cup)
12 rasberries
1.25 l wild Arugula (5 cups)
10 cherry tomatoes, halved
60 ml raspberry vinaigrette (¼ cup)
75 g crumbled goat’s cheese
smoked turkey


  1. In a small bowl, marinate red onions in red wine vinegar.
  2. Brown walnuts in a non-stick skillet. Add maple syrup and cook until most of the liquid has evaporated. Place the nuts on a cookie sheet lined with parchment paper and allow to cool.
  3. Prepare brochettes by cutting each turkey slice in half; then fold each half into quarters. Place 3-4 halves on a skewer followed by 3 raspberries. Repeat for all 4 brochettes.
  4. In a bowl, combine Arugula, marinated red onions, tomatoes and vinaigrette. Mix well.
  5. Divide the salad and garnish with goat’s cheese and walnuts. Serve with the brochettes.

Note: The turkey can be cut into strips and mixed with the raspberries in the salad. Try also with Tour Eiffel Smoked Turkey Breast (175 g).

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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