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Cal/Serv: 451
Makes: 4 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 10 mins
Total Time: 0 hours 25 mins
For the salad
300 g
mixed roasted vegetables, we used parsnips, butternut squash and carrots
125 g
bag sliced kale, tough stalks removed
300 g
cooked turkey, shredded
100 g
feta cheese, crumbled
50 g
pumpkin seeds
50 g
pomegranate seeds
For the dressing
2 tbsp.
extra virgin olive oil
2 tbsp.
tahini
1/2 tsp.
white wine vinegar
Juice ½ an orange
- Preheat oven to 190°C (170°C fan) mark 5. Scatter the roasted vegetables on a baking tray and reheat for 10min.
- Meanwhile, in a small jug, mix the dressing ingredients and season to taste.
- Put kale into a large bowl and mix through ½ the dressing well. Set aside for 5-10min (this will help tenderise the leaves a little). Gently mix through remaining salad ingredients, reserving some of the pomegranate seeds for garnish.
- Toss through the remaining dressing and garnish with the leftover pomegranate seeds. Serve.
Per serving:
- Calories: 451
- Protein: 35g
- Total fat: 28g
- Saturates: 12g
- Total sugars: 7g
- Fibre: 6g
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February 22, 2021 at 07:45PM
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Turkey and Kale Salad with Tahini Dressing - goodhousekeeping.com - goodhousekeeping.com
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