Turkey, Quinoa & Massaged Kale Salad with Honey Dijon Vinaigrette

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

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

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