Leftover Turkey and Kale Salad (2-3 Servings)
INGREDIENTS 4 cups fresh kale washed, large stems removed and chopped 1 Tbsp. extra-virgin olive oil ¼ tsp. kosher salt 1 cup turkey, leftover and chopped 2 Tbsp. pecans 2 Tbsp. dried cherries, dried cranberries, or any dried fruit 2 Tbsp. red onion, diced 2 Tbsp. carrot, shredded ¼ cup apples, diced 1 Tbsp. goat cheese or blue cheese crumbled 2 Tbsp. balsamic dressing (see our Balsamic Vinaigrette recipe).
INSTRUCTIONS 1. Add the washed and chopped kale to a large bowl. Drizzle with olive oil and add the salt. Using your fingers, massage the kale until it darkens and becomes velvety. Set aside. 2. Shred or dice turkey to your liking, it can also be warmed up before adding to the salad. Toss the kale with turkey, dried cranberries, apples, pecans, onion, carrot, and cheese. 3. Drizzle balsamic dressing over the salad and serve.
NutritionNotes
You can make this plant-based and bump up the fiber and protein content by swapping out leftover turkey with some roasted chickpeas and cubed firm tofu.
74 Eat Well For Life
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