In a large skillet over medium heat, heat the coconut oil. To the oil, add the turkey and salt and pepper to taste. Cook for 10 minutes, until turkey is cooked through.
Allow turkey to cool.
In a large bowl, toss the turkey with the Brussels sprouts, pear and leek. In a blender, blend the remaining 5 ingredients (pomegranate seeds through shallot) with sea salt and freshly ground black pepper until smooth. Pour dressing over salad, toss and serve.