You can use any leftover turkey in this healthy kale salad! We've made a tahini dressing with orange juice for extra flavour. Plus, we've added crumbled feta cheese and pumpkin and pomegranate seeds.
300 g mixed roasted vegetables, we used parsnips, butternut squash and carrots
125 g bag sliced kale, tough stalks removed
300 g cooked turkey, shredded
100 g feta cheese, crumbled
50 g pumpkin seeds
50 g pomegranate seeds
For the dressing
2 Tbsp. extra virgin olive oil
2 Tbsp. tahini
1/2 tsp. white wine vinegar
Juice 1/2 an orange
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Scatter the roasted vegetables on a baking tray and reheat for 10min.
Step 2Meanwhile, in a small jug, mix the dressing ingredients and season to taste.
Step 3Put kale into a large bowl and mix through ½ the dressing well. Set aside for 5-10min (this will help tenderise the leaves a little). Gently mix through remaining salad ingredients, reserving some of the pomegranate seeds for garnish.
Step 4Toss through the remaining dressing and garnish with the leftover pomegranate seeds. Serve.
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