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Kale, Cranberry & Bulgur Salad with Turkey
1 h 30 m
Andrea Kirkland M.S., RD
“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.”
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
1Cook bulgur according to package directions.
2Meanwhile, toast almonds in a large nonstick skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Set aside.
3Sprinkle 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.
4Whisk 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.