To make the dressing, put the honey, vinegar, oil, shallot and mustard in a small jam jar with a lid. Season to taste, put on the lid and shake well so the vinaigrette is combined.
In a sealable container, layer the spinach, beetroot and carrot, then the feta and turkey. Cover and keep chilled, until you're ready to eat.
This lunchbox recipe is a great way of using up leftover turkey. You can make it the night before; just pack the salad and dressing in separate containers, then combine the two when you're ready to eat.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food safety in the home and view the full Food safety at home video.