Warm Turkey Salad

Name: Warm Turkey Salad
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 4 cups peeled, diced butternut squash; 1 cup peeled, diced beet; 1 red bell pepper, diced; 3 tablespoons olive oil, divided; 1 tablespoon maple syrup; salt and freshly ground black pepper, if desired; 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast - Raised without Antibiotics; 8 cups chopped kale; 2 teaspoons minced garlic; ¼ teaspoon crushed red pepper flakes; ½ cup dried cranberries; ¼ teaspoon salt; ½ cup chopped walnuts, toasted; APPLE VINAIGRETTE; ¼ cup olive oil; 1 tablespoon apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; ¼ teaspoon salt; ⅛ teaspoon black pepper

Meals like this make keeping your resolution easy. Chock full of veggies, ground turkey and a delicious apple vinaigrette, Warm Turkey Salad is filling and 330 calories per serving!

Total Time

1 Hour

Serving Size

8 Servings

cups peeled, diced butternut squash

cup peeled, diced beet

red bell pepper, diced

tablespoons olive oil, divided

tablespoon maple syrup

salt and freshly ground black pepper, if desired

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast - Raised without Antibiotics

cups chopped kale

teaspoons minced garlic

1/4

teaspoon crushed red pepper flakes

1/2

cup dried cranberries

1/4

teaspoon salt

1/2

cup chopped walnuts, toasted

APPLE VINAIGRETTE

1/4

cup olive oil

tablespoon apple cider vinegar

tablespoon maple syrup

teaspoon Dijon mustard

1/4

teaspoon salt

1/4

teaspoon black pepper

Heat oven to 400°F.

Place squash, beets and bell pepper on rimmed baking sheet.

Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat.

Roast 15 to 20 minutes or until tender, turning once.

In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Remove from skillet. Set aside.

In same large skillet, heat 1 tablespoon olive oil over medium heat.

Add kale. Cook 5 minutes or until wilted, stirring frequently.

Stir in garlic and crushed red pepper flakes. Cook 1 minute.

Stir turkey, roasted vegetables and dried cranberries into skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.

Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.

Calories

330

Protein

18g

Carbohydrates

31g

Fiber

Sugars

12g

Fat

18g

Cholesterol