5
1 rating

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.

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
  • 1 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.

 

Nutritional Facts
Servings4
Calories Per Serving532
Total Fat18g27%
Sugar41gN/A
Saturated4g22%
Cholesterol52mg17%
Protein25g49%
Carbs74g25%
Vitamin A495µg55%
Vitamin B120.6µg10.8%
Vitamin B60.6mg31.5%
Vitamin C28mg46%
Vitamin D0.2µgN/A
Vitamin E6mg28%
Vitamin K248µg100%
Calcium241mg24%
Fiber14g55%
Folate (food)98µgN/A
Folate equivalent (total)98µg24%
Iron3mg19%
Magnesium130mg32%
Monounsaturated8gN/A
Niacin (B3)5mg26%
Phosphorus339mg48%
Polyunsaturated3gN/A
Potassium767mg22%
Riboflavin (B2)0.5mg28.4%
Sodium857mg36%
Sugars, added30gN/A
Thiamin (B1)0.2mg13.7%
Zinc3mg18%