Turkey, Apple and Kale Grain Salad with Parsley Pesto Dressing {Giveaway}
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups butternut squash, cubed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 2 cups farro grains
  • 1 cucumber, diced
  • 2 apples, diced
  • 1 small can navy beans
  • 1 red pepper, diced
  • ¾ cup slivered almonds
  • 1 cup chopped kale
  • 2 cups cooked turkey, cut into large chunks
  • Pesto Parsley Dressing:
  • 2 tbsp pesto sauce
  • ½ cup loosely packed parsley
  • 1 tsp honey
  • Juice ½ lemon
  • ¼ cup apple cider vinegar
  • ⅓ cup olive oil
  • salt and pepper to taste
Instructions
  1. For salad:
  2. Cook the farro according to package instructions.
  3. Season the butternut squash with olive oil, salt and pepper. Bake for 15 minutes at 400 degrees or until fork tender. Set aside to cool.
  4. Combine all remaining ingredients.
  5. Toss gently and season with salad dressing.
  6. Serve.
  7. For Pesto Parsley dressing:
  8. Combine all the ingredients in a blender, hand blender or mini-chopper and blend.
  9. TIP: You can use turkey breast or turkey thighs for this recipe. If you don’t have cooked turkey on hand, chop fresh turkey into chunks, season with olive oil, salt and pepper, and cook in a frying pan until browned on all sides and cooked through, 8 – 12 minutes.
  10. Serves: 6 as a side or 2 as a main
Recipe by Mom vs the Boys at https://momvstheboys.com/2017/02/turkey-apple-kale-grain-salad-parsley-pesto-dressing/