You can swap in whole-wheat couscous for the bulgur in this hearty grain salad. Use up leftover turkey or chicken in this healthy salad recipe by skipping Step 3.
Nutrition per serving may change if servings are adjusted.
¾ cup red bulgur (see Tip)
2 tablespoons sliced almonds
1 pound turkey breast cutlets
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
3½ tablespoons extra-virgin olive oil, divided
2 tablespoons cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
4 cups finely chopped kale, stems removed
1 Fuji apple, chopped
½ cup minced shallot
¼ cup dried cranberries
Preparation
Prep
Ready In
Cook bulgur according to package directions.
Meanwhile, toast almonds in a large nonstick skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Set aside.
Sprinkle both sides of turkey cutlets with ¼ teaspoon each salt and pepper. Heat ½ tablespoon oil in the skillet over medium-high heat. Add the cutlets and cook, turning once, until lightly browned and cooked through, about 2 minutes per side. Transfer to a clean cutting board and cut into 1-inch pieces.
Whisk the remaining 3 tablespoon oil, vinegar, maple syrup, mustard, and the remaining ½ teaspoon each salt and pepper in a large bowl. Add kale, apple, shallot, cranberries, the bulgur, and the turkey; mix to combine. Chill for 30 minutes or until ready to serve. Serve topped with the reserved almonds.
Tip: Red bulgur is made from red wheat and has a rich, dark brown color. Look for Bob's Red Mill brand at the supermarket. You can substitute any variety of bulgur.