Turketta and Roasted Vegetable Grain Salad
- 6-8 Servings
- 20 mins Prep Time
- 40 mins Total Time
Ingredients
- 1 Boneless Bacon Wrapped Seasoned Turkey Breast (Turketta)
- 3 cups cooked wheatberries, brown rice, farro or pearled barley
- 2 cups cooked pearl couscous
- 1 butternut squash, peeled, seeded, and 1/2” diced
- 1 medium sweet potato, peeled and 1/2” diced
- 2 beets, peeled and 1/2” diced
- 3 tablespoons olive oil
- Kosher salt
- 1/3 cup chopped walnuts
- 1/2 cup crumbled feta cheese
- 1/4 cup parsley, chopped
- 1/3 to 1/2 cup creamy balsamic dressing
| Serving Size | Turkey, 3 oz (84g) / Grain Salad, 1/2 cup (120g) |
|---|---|
| Amount Per Serving | |
| Calories | 150 / 190 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 8g / 9g | 10% / 12% |
| Saturated Fat 1.5g / 2g | 7% / 9% |
| Trans Fat 0g / 0g | |
| Cholesterol 45mg / 5mg | 16% / 2% |
| Sodium 530mg / 300mg | 23% / 13% |
| Total Carbohydrates 2g / 24g | 1% / 9% |
| Dietary Fiber 0g / 2g | 1% / 8% |
| Sugars 0g /3g | |
| Protein 14g / 4g | 28% / 8% |
|
Vitamin D
0%
Calcium
4%
Iron
4%
Potassium
4%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
-
Step 1
Cook Turketta per instruction provided on package. -
Step 2
For the Grain Salad, preheat oven to 400°F. In a single layer, place chopped squash and sweet potatoes on one baking tray and the beets on a separate baking tray. -
Step 3
Toss vegetables with olive oil and season generously with Kosher salt. -
Step 4
Roast vegetables until tender, about 20-30 minutes for the squash and sweet potatoes and 30-40 minutes for the beets. -
Step 5
Allow cooked grains and roasted vegetables to cool to room temperature (or just barely warm) before assembling salad. -
Step 6
Combine grains, pearl couscous, roasted vegetables, chopped walnuts, crumbled feta, and chopped parsley in a large bowl. Drizzle in 1/3 cup balsamic dressing and toss to coat. If more dressing is desired, add in the extra dressing, toss, and divide among bowls.
