Turkey Strawberry Farro Salad
Roasted turkey breast, fresh strawberries, Asiago cheese, toasted almonds, and whole-grain farro are served over kale and spring mix and topped with a balsamic vinaigrette dressing.
Servings 4 servings
Calories 400kcal
Ingredients
- 1/4 cup sliced blanched almonds
- 1 1/2 cups fresh kale stems removed and chopped (6 oz)
- 1 1/2 cups fresh spring mix lettuce (6 oz)
- 1 1/2 cups cooked farro chilled
- 1/4 cup shredded asiago cheese
- 1 1/4 cups fresh strawberries stems removed and sliced (10 oz)
- 1 1/4 cups roasted turkey breast chilled and diced (10 oz)
- 3/4 cup balsamic vinaigrette dressing
Instructions
- Preheat oven to 325 F. On sheet pan, spread almonds in thin layer. Bake, stirring once, until lightly toasted and aromatic, 7 to 10 minutes. Cool.
- Combine kale and lettuce mix. Divide evenly among 4 bowls.
- To each bowl, divide cooked farro, cheese, toasted almonds. Toss to mix. Top with strawberries and turkey.
- Drizzle each salad with 1 1/2 ounces (3 Tbsp) balsamic vinaigrette and serve.
Nutrition
Calories: 400kcal | Carbohydrates: 31g | Protein: 34g | Fat: 19g | Saturated Fat: 4.5g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 380mg | Fiber: 9g | Sugar: 5g