Turkey Chopped Salad With Sweet Pea And Lemon Agave Dressing
Prep Time:
Cook Time:
Servings:
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.