You can use any leftover turkey in this healthy kale salad! We've made a tahini dressing with orange juice for extra flavour. Plus, we've added crumbled feta cheese and pumpkin and pomegranate seeds.
mixed roasted vegetables, we used parsnips, butternut squash and carrots
125g
bag sliced kale, tough stalks removed
300g
cooked turkey, shredded
100g
feta cheese, crumbled
50g
pumpkin seeds
50g
pomegranate seeds
For the dressing
2Tbsp.
extra virgin olive oil
2Tbsp.
tahini
1/2tsp.
white wine vinegar
Juice ½ an orange
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Scatter the roasted vegetables on a baking tray and reheat for 10min.
Step 2Meanwhile, in a small jug, mix the dressing ingredients and season to taste.
Step 3Put kale into a large bowl and mix through ½ the dressing well. Set aside for 5-10min (this will help tenderise the leaves a little). Gently mix through remaining salad ingredients, reserving some of the pomegranate seeds for garnish.
Step 4Toss through the remaining dressing and garnish with the leftover pomegranate seeds. Serve.
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