Kale, Cranberry & Bulgur Salad with Turkey

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 1/4 teaspoon each salt and pepper. Heat 1/2 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 1/2 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.