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Turkey Salad with Apples, Cabbage and Spelt
2020-12-01
https://www.metro.ca/userfiles/image/recipes/salade-dindon-pomme-chou-epeautre-11426.jpg
PT15M
PT20M
PT35M
For the salad :Cook the spelt following the instructions on the package.Season the butternut squash with the olive oil, salt, and pepper. Cook in the oven for 15 minutes at 200 °C (400 °F) or until you can easily pierce the flesh with a fork. Let cool.Combine the other ingredients.Add the vinaigrette and gently toss. Serve!For the vinaigrette :Combine all the ingredients using a handheld blender, food processor, or mini chopper.
6
0
0
0
0
2 cups (500 ml) spelt flour (Ferro)
2 cups (500 ml) butternut squash diced
1 tablespoon (15 ml) olive oil
To taste salt and pepper
1 cucumber diced
2 apple diced
1 can navy beans
1 bell pepper diced
3/4 cup (180 ml) silvered almonds
1 cup (250 ml) kale chopped
2 cups (500 ml) Quebec turkey cooked and cut into large pieces
Pesto and parsley vinaigrette:
2 tablespoons (30 ml) pesto
1/2 cup (125 ml) unpacked parsley
1 teaspoon (5 ml) honey
juice of 1/2 lemon
1/4 cup (60 ml) apple cider vinegar
1/3 cup (80 ml) olive oil
To taste salt and pepper
Turkey Salad with Apples, Cabbage and Spelt
6
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
2 cups
(500 ml)spelt flour (Ferro)
-
2 cups
(500 ml)butternut squash diced
-
1 tablespoon
(15 ml)olive oil
-
To taste
salt and pepper
-
1
cucumber diced
-
2
apple diced
-
1 can
navy beans
-
1
bell pepper diced
-
3/4 cup
(180 ml)silvered almonds
-
1 cup
(250 ml)kale chopped
-
2 cups
(500 ml)Quebec turkey cooked and cut into large pieces
-
Pesto and parsley vinaigrette:
-
2 tablespoons
(30 ml)pesto
-
1/2 cup
(125 ml)unpacked parsley
-
1 teaspoon
(5 ml)honey
-
juice of 1/2 lemon
-
1/4 cup
(60 ml)apple cider vinegar
-
1/3 cup
(80 ml)olive oil
-
To taste
salt and pepper
Preparation
For the salad :
Cook the spelt following the instructions on the package.
Season the butternut squash with the olive oil, salt, and pepper. Cook in the oven for 15 minutes at 200 °C (400 °F) or until you can easily pierce the flesh with a fork. Let cool.
Combine the other ingredients.
Add the vinaigrette and gently toss. Serve!
For the vinaigrette :
Combine all the ingredients using a handheld blender, food processor, or mini chopper.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
