Turkey, Quinoa & Massaged Kale Salad with Honey Dijon Vinaigrette

Clock Icon 20 minutes |
Servings: 4 |
Prep: 20 minutes |

Turkey, Quinoa & Massaged Kale Salad with Honey Dijon Vinaigrette

Clock Icon 20 minutes
Servings: 4
Prep: 20 minutes

Turkey, Quinoa & Massaged Kale Salad with Honey Dijon Vinaigrette

Clock Icon 20 minutes
Servings: 4
Prep: 20 minutes

Ingredients

Ingredients

Salad:

  • 2 cups (250g) Butterball Boneless Turkey Breast Roast, roasted and diced
  • 1 cup (235 ml) quinoa, cooked
  • 4 large kale leaves, cut into bite size pieces
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) lemon juice
  • 1/2 red pepper, diced
  • 1/4 English cucumber, diced
  • 2 green onions, chopped
  • 1/4 cup (60 ml) unsalted sunflower seeds, roasted
  • 1/4 cup (60 ml) dried cranberries
  • 1/4 cup (60 ml) feta cheese, crumbled

Vinaigrette:

  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) honey
  • 2 tbsp (30 ml) cider vinegar
  • 1 tbsp (15 ml) honey Dijon mustard
  • 1/4 tsp (2.5 ml) garlic powder
  • 1/4 tsp (2.5 ml) salt
  • 1/4 tsp (2.5 ml) pepper

Method

  1. Add kale to a large mixing bowl. Add oil and lemon juice to kale and massage for 1 minute.
  2. Add all other salad ingredients to bowl with kale.
  3. Mix all vinaigrette ingredients in a small jar and shake well.
  4. Pour vinaigrette over salad and mix.

Tips

To cook the quinoa, simply add 1/3 cup (80 ml) quinoa with 1 cup (235 ml) water or turkey broth. Boil until liquid is completely absorbed (about 15 minutes).

Recipe created by Real Life Nutrition for Manitoba Turkey Producers

Notes

To cook the quinoa, simply add 1/3 cup (80 ml) quinoa with 1 cup (235 ml) water or turkey broth. Boil until liquid is completely absorbed (about 15 minutes).

Recipe created by Real Life Nutrition for Manitoba Turkey Producers