Supersize your salad repertoire this November so you’re prepared for the busy festive season with this delicious recipe for a Kale Winter Salad with Pistachio-Crusted Turkey & JAZZ™ Apples Honey Mustard Dressing. Making use of new season British JAZZ™ Apples, it’s the perfect celebration dish and one the whole family will love!

Ingredients (Serves 4)

For the Apple Honey Mustard dressing

1 JAZZ™ Apple, peeled, cored, and chopped

1 small shallot, peeled (optional)

60ml extra virgin olive oil

60g mayonnaise

2 tbsp Dijon mustard

1 tbsp wholegrain mustard

2 tbsp runny honey

1 tbsp apple cider vinegar

Salt and pepper, to taste


In a blender or food processor, combine the apple, shallot (if using), olive oil, mayonnaise, Dijon and wholegrain mustards, honey, and vinegar. Blend until smooth, then season with salt and pepper to taste and transfer to a small jar and chill in the fridge until ready to use.

For the Pistachio-Crusted Turkey

100g unsalted shelled pistachios

A few pinches of sea salt

1 tbsp Dijon mustard

1 tbsp runny honey

Salt & pepper to taste

2 skinless, boneless turkey steaks (approx 300g)


Preheat the oven to 200 C/180 C fan/gas mark 6.

Line a baking sheet with parchment paper. Add the pistachios and sea salt to a food processor and blitz to a fine crumb, then transfer to a large plate and set aside.

Mix together the Dijon mustard and honey and set aside.

Next, season the turkey steaks with a sprinkling of salt and pepper, then brush each side with the honey mustard. (You can use turkey breasts instead of steaks if needed, but in that case, slice the breasts in half widthways so they’re not too thick.) Transfer one turkey steak to the bowl with the pistachio coating and press into the crumb to coat the bottom. Flip over and repeat so the other side is fully coated as well, using your hands to sprinkle the crumb onto any bare spots and pressing it into the turkey to help it stick. Place the fully coated turkey steak onto the baking sheet and repeat with the second steak. Discard the remaining pistachio crumb.

Bake for 25-30 minutes until the turkey is cooked through and the juices run clear. Remove from the oven and transfer to a plate to cool for a few minutes before slicing into thin strips.

For the salad

300g curly kale & cavolo nero (approx. 175g leaves only)

Juice of half a lemon

1 tbsp extra virgin olive oil

A few pinches of sea salt

1 JAZZ™ Apple, cored and chopped into bite-size pieces

150g punnet blackberries

50g red cabbage, thinly sliced

75g goat’s cheese, crumbled

A handful of fresh mint leaves, thinly sliced

A handful of alfalfa sprouts, to garnish (optional)


Wash and dry the kale, then remove the stems and chop into bite-size pieces. Place in a large mixing bowl and add the lemon juice, olive oil, and sea salt. Massage the kale with your hands for 2-3 minutes, scrunching the leaves and making sure each piece is well coated to help soften and break down the toughness.

Add the apple, blackberries, red cabbage, goat’s cheese, and most of the dressing, saving some to drizzle on top if you like. Toss everything together well.

Transfer the salad to a serving bowl and top with the pistachio-crusted turkey, mint leaves, and alfalfa sprouts (if using). Drizzle with the remaining dressing and enjoy!