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Kale, Cranberry & Bulgur Salad with Turkey

  • 45 m
  • 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


  • 1 Cook bulgur according to package directions.
  • 2 Meanwhile, toast almonds in a large nonstick skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Set aside.
  • 3 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.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 7/16/2019