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Turketta and Roasted Vegetable Grain Salad

Turketta and Roasted Vegetable Grain Salad
  • 6-8 Servings
  • 20 mins Prep Time
  • 40 mins Total Time

Ingredients

  • 1 Boneless Bacon Wrapped Seasoned Turkey Breast (Turketta)
  • 3 cups cooked wheatberries, brown rice, farro or pearled barley
  • 2 cups cooked pearl couscous
  • 1 butternut squash, peeled, seeded, and 1/2” diced
  • 1 medium sweet potato, peeled and 1/2” diced
  • 2 beets, peeled and 1/2” diced
  • 3 tablespoons olive oil
  • Kosher salt
  • 1/3 cup chopped walnuts
  • 1/2 cup crumbled feta cheese
  • 1/4 cup parsley, chopped
  • 1/3 to 1/2 cup creamy balsamic dressing
Serving Size Turkey, 3 oz (84g) / Grain Salad, 1/2 cup (120g)
Amount Per Serving
Calories 150 / 190
Calories from fat
% Daily Value*
Total fat 8g / 9 g 10% / 12 %
Saturated fat 1.5g / 2 g 7% / 9 %
Trans fat 0g / 0 g
Cholesterol 45mg / 5 mg 16% / 2 %
Sodium 530mg / 300 mg 23% / 13 %
Total Carbohydrates 2g / 24 g 1% / 9 %
Dietary Fiber 0g / 2 g 1% / 8 %
Sugars 0g /3 g
Protein 14g / 4 g 28% / 8 %
Vitamin D 0%
Calcium 4%
Iron 4%
Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Cook Turketta per instruction provided on package.
  • Step 2

    For the Grain Salad, preheat oven to 400°F. In a single layer, place chopped squash and sweet potatoes on one baking tray and the beets on a separate baking tray.
  • Step 3

    Toss vegetables with olive oil and season generously with Kosher salt.
  • Step 4

    Roast vegetables until tender, about 20-30 minutes for the squash and sweet potatoes and 30-40 minutes for the beets.
  • Step 5

    Allow cooked grains and roasted vegetables to cool to room temperature (or just barely warm) before assembling salad.
  • Step 6

    Combine grains, pearl couscous, roasted vegetables, chopped walnuts, crumbled feta, and chopped parsley in a large bowl. Drizzle in 1/3 cup balsamic dressing and toss to coat. If more dressing is desired, add in the extra dressing, toss, and divide among bowls.

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