Turkey Chopped Salad with Sweet Pea and Lemon Agave Dressing

Put your leftover turkey to good use by pairing it with chopped apples, chickpeas, and butternut squash on mixed greens.
Contributor
turkey chopped salad

Photo courtesy of organicgirl.

Unsure of what to do with your leftover turkey? Put it to good use by pairing it with chopped apples, chickpeas, and butternut squash on mixed greens.

Ingredients

  • 2  Cups  butternut squash, cubed
  • 1  Tablespoon  extra-virgin olive oil
  • 1  Cup  green beans, ends trimmed
  • 4  Ounces  sweet pea greens, such as organicgirl sweet pea greens
  • 1  Cup  shredded cooked turkey or chicken breast
  • can chickpeas, rinsed and drained
  • 1  Cup  apples, chopped
  • 1/3  Cup  almonds
  • 1/2  Cup  feta cheese
  • 1/2  Cup  lemon agave dressing, such as organicgirl lemon agave dressing
  • Salt, to taste
  • Pepper, to taste

Directions

To roast the butternut squash, preheat the oven to 400 degrees F. In a large bowl, toss the squash and 1 tablespoon olive oil. Season with salt and pepper. Arrange the squash on a baking sheet in a single layer. Roast for 25 minutes or until the squash is tender. Remove from oven and cool slightly.

To blanch the green beans, fill a medium saucepan with water and bring to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and boil for 3 minutes. Immediately remove them from the pan and chill in the ice water. Drain and dry.

To assemble the salad, add the sweet pea greens to a large bowl. Top with shredded turkey, green beans, chickpeas, apples, almonds, feta, and butternut squash. Toss gently. Serve in salad bowls and top with lemon agave dressing, as desired.

 

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.