Turkey Spinach Salad with Maple Dressing

Sixth anniversary. April ninth, which this year falls on a Tuesday, so I marked it Tuesday morning and then went to Bernice's Table in the evening, which felt right — Marcus's day becoming also the night I feed sixty people in his wife's mother's name. There is something appropriate about that, about the grief and the feeding happening on the same Tuesday, about not setting aside the loss but carrying it into the work.

Destiny came Saturday as planned and we went to the cemetery Sunday and put yellow tulips on his grave. The stone is weathered now — six years of Alabama weather will do that — and his name is still exactly right on it. We stood there as long as we needed to. We talked about the letter I wrote for Caleb. I told her I put it in the cedar box and she said, have you told CJ? I said not yet. She said, tell him. I said I would.

Tuesday at Bernice's Table I told the people I trust there — Odalys, Deontay, Vivienne — that it was the anniversary. I didn't make a ceremony of it. I just said: today is six years since my husband died and I wanted you to know why I might be a little different tonight. Odalys put her hand on my arm. Deontay said, we've got the kitchen. They did. I served the line and greeted each person who came through and I thought: this is who Marcus loved. A woman who takes her grief to a table and hands someone a plate anyway. He knew I was that person before I knew it. That's the thing about being seen by someone who loves you. They know your whole self before you've finished becoming it.

On the nights I work the line at Bernice’s Table, I want to bring something that feels like it means something — not fussy, not small, but the kind of food that says you are worth feeding well. This turkey and spinach salad with maple dressing is what I come back to: it’s substantial enough to be a real meal, the dressing has that warmth and slight sweetness that feels like a kindness, and it scales up without losing anything. I made a version of it Tuesday. Sixty plates. Marcus would have approved.

Prep Time: 15 min | Cook Time: 5 min | Total Time: 20 min | Servings: 4

Ingredients

6 cups baby spinach, washed and dried
2 cups cooked turkey breast, sliced or roughly chopped
1/2 cup dried cranberries
1/3 cup pecan halves or walnut pieces
1/4 red onion, thinly sliced
1/3 cup crumbled feta or goat cheese
For the maple dressing:
3 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Instructions

Toast the nuts. In a small dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.
Make the dressing. In a small bowl or jar, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until fully emulsified. Taste and adjust seasoning if needed.
Prep the salad base. Arrange the baby spinach in a large serving bowl or on individual plates. Scatter the red onion slices evenly over the top.
Add the toppings. Layer the sliced turkey, dried cranberries, toasted nuts, and crumbled cheese over the spinach.
Dress and serve. Drizzle the maple dressing over the salad just before serving. Toss gently if serving family-style, or leave composed for individual plates. Serve immediately.

Nutrition (per serving)

Turkey Spinach Salad with Maple Dressing — The Plate You Hand Someone Anyway