This autumn-inspired recipe combines naturally protein-rich turkey breast with fall flavors for a hearty and satisfying salad.
As an Ambassador for the National Turkey Federation, I was compensated for this post.
So when I told you about my new podcast the other day, I didn't give you much detail.
This is where you're probably thinking "Um, yeah, if it's not about healthy recipes, why do I care Regan?"
Well, you probably don't. But I do. And I'm offering up a beautiful, seasonal recipe that has a really convoluted tie-in to the podcast, so here we are. With me talking about the podcast again.
Stay with me. This won't take long.
(If you believe that, you clearly don't know me that well. Taking a long time to tell a story is my superpower.)
Anyway, back to this salad and the podcast.
My new podcast is called This Unmillennial Life. I say it's like "a roadmap for midlife" but that's really code for just celebrating all the things that make folks like me (read: old enough to remember TVs without remotes and party lines on the home phone), well, "unmillennial" ... or not of the millennial way of life.
Sure, I have my millennial loves. I'm a techie kinda gal and I would never pass up a good piece of avocado toast (I had to throw that in. I know millennials have GOT to be getting tired of the avocado-lover label, but you know... it just has a certain fun quality). But for the most part, I still operate in this weird world of being uniquely not millennial. I don't relate to a lot of millennial "things" even if I can respect they are just doin' their thang. #YouDoYouMillennials
So, this salad. I'm stepping out to say it's VERY millennial. And I mean that as a compliment.
Back in my day, salads were a mix of iceberg, tomatoes, cucumber and MAYBE if you were lucky, a little shredded cheddar here and there. Millennials have escalated the salad bowl, power bowl, smoothie bowl... anything you can build in a bowl and make it look beautiful and yummy... to a savage level (Is savage a new millennial term or a GenZ thing? I can't really tell.)
Don't answer that. Let's just agree modern-day salads are amazing and I'm giving millennials a lot of the credit.
Now, if I'm being critical of the millennial salad movement... and of course I'm going to be... I'm GenX and we are nothing if not critical, bitter and sarcastic (if you believe the stereotypes) I'm gonna say the one way to improve on their salad perfection is with one of my favorite macros -- PROTEIN!
No matter how tasty a salad looks, if it's not serving up a hefty dose of protein, I'm not forking into it.
(Okay, that's a lie. I'll eat a salad without protein, but you better be giving me something else -- protein -- to go with it. If you want to see a bitter GenXer get even uglier, give me a light lunch with no protein in it. It's not a pretty sight friends. Hanger is real.)
That's why I've topped today's autumn-inspired salad with one of my favorite protein sources -- turkey breast. High in protein and naturally low in fat, turkey breast provides the perfect nutrient boost to this salad and pairs really well with all the fall flavors. Hearty and satisfying, turkey is also really easy to prepare and often available pre-cooked at the store. I'm a fan of turkey year-round, but I also know that we're approaching that time of year when many of us have more turkey than we know what to do with. Seize the chance to build a better salad and let your millennial culinary skills shine... even if you're an unmillennial like me. When it comes to a salad like this, everyone is welcome.
ad: Combine naturally protein-rich turkey breast w/fall flavors in this hearty salad. #TryTurkey @serveturkey Tweet this
Fall Harvest Salad
Makes 4 servings
- 2 cups butternut squash, diced
- 2 cups Brussels sprouts, halved
- 1 tablespoon olive oil
- 8 cups kale, stems and spines removed
- 1 honeycrisp apple, thinly sliced
- 1-pound boneless, skinless turkey breast, cooked and shredded
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ¼ cup white balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- salt, to taste
Preheat oven to 425 degrees F. Line a large baking sheet with cooking spray or line with parchment paper.
In a large bowl, combine butternut squash, Brussels sprouts, and olive oil. Toss to combine. Season with salt. Add vegetables in an even layer on the prepared baking sheet. Roast for 30-40 minutes, until vegetables have caramelized and are tender. Remove from oven and let cool.
Meanwhile add all ingredients of the dressing in a mason jar. Secure lid and shake to combine.
Massage kale until tender. Divide into 4 bowls. Top kale with butternut squash, Brussels sprouts, apple slices, shredded turkey, dried cranberries, and pumpkin seeds.
Drizzle dressing on top and toss to combine.
Notes: Reserve extra dressing in the refrigerator for up to a week