Warm Turkey Salad

By Jennie-O Turkey Store, LLC
Culinary Setting
Meal Type
Lunch, Main Course, Entrée
50 MIN

About this Dish

Meals like this make mindful eating easy. Ground turkey, warm veggies and and a tangy dressing bring it all together. Click here for more quick, healthy and delicious recipes from Jennie-O Turkey Store.

Cooking Style
Bake, Quick and Easy
Ground Turkey


4 c peeled, diced butternut squash

1 c peeled, diced beet

1 red bell pepper, diced

3 tbsp olive oil, divided

1 tbsp maple syrup

salt and freshly ground black pepper, if desired

1 (16-oz) package Extra Lean Ground Turkey Breast

8 c chopped kale

2 tsp minced garlic

¼ tsp crushed red pepper flakes

½ c dried cranberries

¼ tsp salt

½ c chopped walnuts, toasted


¼ c olive oil

1 tbsp apple cider vinegar

1 tsp maple syrup

1 tsp Dijon mustard

¼ tsp salt

⅛ tsp 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.

Nutrition Facts

Calories 330

Protein 18g

Carbohydrates 31g

Fiber 6g

Sugars 12g

Fat 18g

Cholesterol 25mg

Sodium 180mg

Saturated Fat 2g