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POM Endive Turkey Bites

POM Endive Turkey Bites

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  1. For the vinaigrette: In a small bowl, whisk POM Wonderful 100% Pomegranate Juice, vinegar, lemon juice, salt, and honey. Slowly whisk in olive oil. Set aside.
  2. For the turkey: In a large skillet over medium-high heat, add oil, turkey, and salt. While cooking, break into small pieces with a spatula, about 10 minutes or until cooked through. Add scallions and apples, and sauté for 2 minutes, until lightly softened.
  3. In a small bowl, whisk together the coconut milk, curry powder, and garlic. Add to the turkey mixture and cook for 2 minutes. Stir in almonds, cilantro, and POM Pomegranate Arils.
  4. Top each endive leaf with turkey mixture. Drizzle vinaigrette on mixture right before serving.
  5. Store leftover turkey mixture in the fridge for up to a week. Reheat gently to use again. Or freeze for another time, up to one month.

    *Use leftover holiday turkey in place of the ground turkey; simply omit the turkey-cooking step and add 2½ cups finely diced cooked turkey.



  • 1 cup POM Pomegranate Arils
  • 1 lb. ground turkey*
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • 4 scallions, thinly sliced
  • 1 cup apple, chopped
  • ½ cup unsweetened coconut milk
  • 2 tablespoons Madras curry powder
  • 2 cloves garlic, minced
  • pinch black pepper
  • ¼ cup almonds, chopped
  • 2 tablespoons cilantro, chopped
  • 16 endive leaves (about 2 heads)


  • ¼ cup POM Wonderful 100% Pomegranate Juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil

In This Recipe

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POM Wonderful Pomegranate Juice

POM Juice

POM Wonderful Arils
POM Arils
POM Wonderful Pomegranate Juice

Fresh Fruit