LEFTOVER TURKEY SWEET KALE SALAD
Recipe by
Zestful Kitchen
Ingredients
- 2 Taylor Farms Sweet Kale Chopped Salad Kits
- 3 cups butternut squash cut into 1-inch cubes, or leftover squash/sweet potato
- 1 tablespoon-ish extra-virgin olive oil
- 2 cups shredded cooked turkey (or chicken)
- Kosher salt
- Freshly ground black pepper
- Fresh thyme
- ½ cup shaved Manchego or Parmesan cheese
- sliced almonds
Directions
If using leftover butternut squash or sweet potato, skip steps 1-3.
- Heat oven to 400ºF (204ºC) with rack set in middle position.
- Place squash on a sheet pan and drizzle with olive oil, salt, pepper and thyme; toss to coat.
- Arrange the squash in a single layer and roast until tender, 25–30 minutes, tossing halfway through.
- Meanwhile, toss greens with the included creamy poppyseed dressing. Season with salt and pepper.
- Add roasted squash, shredded turkey, shaved Manchego, cranberries, and almonds.
- Season once more with salt, pepper, and additional fresh thyme if you like. Enjoy!
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