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Turkey Salad with Apples, Cabbage and Spelt 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.
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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

Turkey Salad with Apples, Cabbage and Spelt

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6
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 ml)
    spelt flour (Ferro)
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  • 2 cups
    (500 ml)
    butternut squash diced
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    ROMAINE LETTUCE

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    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

    ROMAINE LETTUCE

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  • 1 tablespoon
    (15 ml)
    olive oil
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  • To taste
    salt and pepper
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  • 1
    cucumber diced
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    MINI CUCUMBERS

    $1.99 ea. or /lb

    397 g PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. FRESH GREEN BEANS PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg SWEET NANTES CARROTS 454 g PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 EA.


  • 2
    apple diced
  • 1 can
    navy beans
  • 1
    bell pepper diced
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    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 3/4 cup
    (180 ml)
    silvered almonds
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  • 1 cup
    (250 ml)
    kale chopped
  • 2 cups
    (500 ml)
    Quebec turkey cooked and cut into large pieces
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  • Pesto and parsley vinaigrette:
  • 2 tablespoons
    (30 ml)
    pesto
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  • 1/2 cup
    (125 ml)
    unpacked parsley
  • 1 teaspoon
    (5 ml)
    honey
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  • juice of 1/2 lemon
  • 1/4 cup
    (60 ml)
    apple cider vinegar
  • 1/3 cup
    (80 ml)
    olive oil
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    500 ml SELECTED VARIETIES


  • To taste
    salt and pepper
    You might like:

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    BALEINE SEA SALT

    BALEINE SEA SALT

    $4.99 ea.

    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


Imprimer ma sélection

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.

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