Grilled Turkey and Butternut Squash Bowl with Avocado Oil Vinaigrette

Serves 3-4

Ingredients

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1 Butterball Easy Fresh Boneless Skinless Turkey Breast2 Tbsp olive oil1/2 cup farro, cooked and cooled1/4 cup hemp hearts1/4 cup feta cheese, crumbled

Butternut Squash Salsa:

1/2 cup butternut squash, 1/2 cubes roasted and cooled1 shallot, minced1 garlic clove, minced1/4 cup roasted red peppers, finely chopped2 tsp parsley, finely chopped1 Tbsp apple cider vinegar2 Tbsp olive oilSalt and pepper, to taste

Pickled Red Onions:

1/2 red onion, thinly sliced1/4 cup red wine vinegar1 tsp sugar1 tsp salt

Avocado Oil Vinaigrette:

3 Tbsp avocado oil2 Tbsp lemon juice, freshly squeezed1 tsp agave syrup1 tsp Dijon mustard1/2 cup kale, finely chopped and massaged with vinaigrette

Directions

  1. Heat olive oil over medium high in a grill pan and season turkey breast with salt and pepper to taste, then sear on high for 2-3 minutes. Flip and finish cooking in a pre-heated 400°F oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  2. Rest turkey for 10 minutes and slice. Turkey can be enjoyed warm or cold.
  3. For the salsa, combine cooked squash with shallots, garlic, roasted red peppers, parsley, vinegar, and oil. Season with salt and pepper to taste and set aside.
  4. Pickle red onions by mixing onions, vinegar, sugar, and salt. Stir well and add cold water. Let sit for 30 minutes, then drain and reserve the onions.
  5. Make the vinaigrette by combining avocado oil, lemon juice, agave, and mustard. Whisk well and season with salt and pepper to taste. Add vinaigrette to the kale and massage well, allowing to soften.
  6. To build bowl, add farro, salsa, and massaged kale to the bottom of bowl. Top with pickled red onions, hemp hearts, and crumbled feta cheese. Add turkey slices on top and drizzle on avocado vinaigrette. Enjoy!

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