Harvest turkey salad with cranberries and brown rice is a delicious option that combines fresh and healthy ingredients, evoking flavors that have been enjoyed in various cultures. This recipe, very popular in the United States during the fall season, reflects the tradition of using seasonal harvests to prepare nutritious and colorful dishes. In Latin America, although there is no single name for this preparation, similar versions could be found under names such as "autumn turkey salad" or "rice salad with dried fruits," adapting to the local ingredients of each country.
Its origin is linked to the American tradition of using turkey in celebrations like Thanksgiving, combining it with ingredients that provide varied textures and flavors, such as dried cranberries and pecans. In each region, the recipe may incorporate fruits, herbs, and different grains, reflecting the agricultural and gastronomic richness of each place.
How to Prepare Harvest Turkey Salad with Cranberries and Brown Rice
To prepare the dressing, place orange juice, vinegar, and tarragon in a small, heavy saucepan over medium-high heat.
Cook, watching carefully, until the mixture is reduced by half, about 6 tablespoons.
Pour into a bowl.
Incorporate the garlic, salt, pepper, and oil by whisking until combined.
Set aside.
To prepare the salad, melt the butter in a medium, heavy saucepan over medium heat.
Add the rice.
Stir until all the grains are well coated.
Add the broth and bring to a boil.
Reduce to a simmer and cook covered until tender, 30 to 40 minutes.
Remove from heat.
Let cool.
Mix the rice with the dressing.
Add turkey, cranberries, pecans, green onions, grapes, 1 tablespoon of fresh tarragon or 1 teaspoon of dried tarragon, and orange zest.
Taste and season the salad with additional salt, pepper, and tarragon, if desired.
To serve, arrange a border of lettuce leaves on the plate if desired.
Place the salad on top.
Garnish with chopped tarragon and a border of orange slices, if desired.
