Kale, Cranberry & Bulgur Salad with Turkey
SERVES: 4 ACTIVE : 45 min. TOTAL: 11/2 hrs.
Have leftover holiday turkey? To use it in this recipe, simply skip Step 3.
¾ cup red bulgur (see Tip)
2 Tbsp. sliced almonds
1 lb. turkey breast cutlets
3/4 tsp. salt, divided
3/4 tsp. ground pepper, divided
31/2 Tbsp. extra-virgin olive oil,
2 Tbsp. cider vinegar
1 Tbsp. maple syrup
1 tsp. Dijon mustard
4 cups finely chopped kale, stems
1 Fuji apple, chopped
1/2 cup minced shallot
1/4 cup dried cranberries
1. Cook bulgur according to package directions.
2. Meanwhile, toast almonds in a large nonstick skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Set aside.
3. Sprinkle both sides of turkey cutlets with 1/4 tsp. each salt and pepper. Heat 1/2 Tbsp. oil in the skillet over medium-high heat. Add the cutlets and cook, turning once, until lightly browned and cooked through, about 2 minutes per side. Transfer to a clean cutting board and cut into 1-inch pieces.
4. Whisk the remaining 3 Tbsp. oil, vinegar, maple syrup, mustard, and the remaining ½ tsp. each salt and pepper in a large bowl. Add kale, apple, shallot, cranberries, the bulgur, and the turkey; mix to combine. Chill for 30 minutes or until ready to serve. Serve topped with the reserved almonds.
PER SERVING (21/2 cups each): CAL 450, CARB 46 g (5 g fiber, 10 g sugars), FAT 16 g (3 g sat. fat), PROTEIN 33 g, CHOL 71 mg, SODIUM
Tip Red bulgur is made from red wheat and has a rich, dark brown color. Look for Bob’s Red Mill brand at the supermarket. You can substitute any variety of bulgur.