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Warm Kale and Farro Bowl with Turkey Tenderloin

A simple and hearty salad that is perfect for weekly meal prep or a weeknight dinner. Warm sauteed kale, chickpeas, and sweet potato are tossed together with cooked farro and caesar dressing to create this satisfying salad. Finish it off with thick slices of turkey tenderloin, shaved parmesan, and crunchy pita chips.

  • 4 Servings
  • 5 mins Prep Time
  • 50 mins Total Time


  • 1 package Original Turkey Breast Tenderloins
  • 1 16 oz. bag of chopped kale
  • 1 sweet potato, thinly sliced into ⅛ inch slices
  • 1 15 oz. can of chickpeas, drained
  • 2 cups farro, cooked
  • 2 tbsp. olive oil, separated
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 avocados, pitted and diced
  • ½ cup caesar dressing
  • ½ cup shaved parmesan cheese
  • ½ cup pita chips
  • ¼ cup pine nuts
  • Step 1

    First, preheat the oven to 375°F and place the turkey tenderloins in a small baking dish. Bake these for 30-35 minutes until the internal temperature of the turkey reaches 165°F.
  • Step 2

    Set the turkey tenderloin aside to rest while preparing the salad.
  • Step 3

    On a sheet tray, arrange the sweet potato slices and drizzle with 1 tbsp. of olive oil and a sprinkle of salt and pepper. Roast for 10 minutes.
  • Step 4

    While the sweet potato roasts, in a large pot add the kale and remaining olive oil, toss to combine.
  • Step 5

    Over medium high heat, cook this for about 5 minutes until the kale starts to wilt and reduce in size.
  • Step 6

    Add the chickpeas and cooked farro to the kale mixture and stir to combine. Remove from heat.
  • Step 7

    When the sweet potato is finished, add this to the pot as well.
  • Step 8

    When ready to plate the salad, slice the turkey into ¼ inch slices. Divide the kale mixture between 4 bowls, top with sliced turkey, shaved parmesan, pita chips, and pine nuts.
  • Step 9

    Finish with a drizzle of caesar dressing and enjoy!

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