Recipes

Turkey Chopped Salad With Sweet Pea And Lemon Agave Dressing

organicgirl|Nov. 9, 2015 12:12 pm EST

Turkey Chopped Salad With Sweet Pea And Lemon Agave Dressing

5 (1 ratings)

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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.

Servings

1

Ingredients

• 2 cup butternut squash, cubed
• 1 tablespoon extra-virgin olive oil
• 1 cup green beans, ends trimmed
• 4 ounce 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

1. 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.
2. 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.
3. 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.