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Warm Turkey Salad

Warm Turkey Salad

Serves: 8


  • Heat oven to 400°. Place squash, beets, and bell pepper on rimmed baking sheet. Drizzle with 2 tablespoons olive oil, maple syrup and salt and pepper, if desired. Toss to coat. Roast 15 to 20 minutes or until tender, turning once.
  • In large skillet, crumble turkey. Cook turkey as specified on the package. Always cook to well-done. 165°F as measured by a meat thermometer. Remove from skillet. Set aside.
  • In same large skillet, heat 1 tablespoon olive oil over medium heat. Add kale. Cook 5 minutes or until wilted, stirring frequently. Stir in garlic and crushed red pepper flakes. Cook 1 minute.
  • Stir turkey, roasted vegetables and dried cranberriesinto skillet with kale. Pour vinaigrette over turkey mixture; toss to coat. Sprinkle with walnuts.
  • Apple Vinaigrette: In small jar with tight fitting lid, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper. Cover tightly. Shake vigorously.


4  cups peeled, diced butternut squash
1  cup peeled, diced beet
1  red bell pepper diced
2  Tblsps olive oil, divided
1  Tbsp maple syrup
  salt and freshly ground black pepper, if desired
1  20-ounce package JENNIE-O® EXTRA Lean Ground Turkey Breast
8  cups chopped kale
2  tsps minced garlic
1/4  tsp crushed red pepper flakes
1/2  cup dried cranberries
1/4  tsp salt
1/2  cup chopped walnuts, toasted
1/4  cup olive oil
1  Tbsp apple cider vinegar

Product used in this recipe can be found in the product section below

Ground Turkey
Ground turkey is high on versatility and low in fat - making it ideal for schools and healthcare. Jennie-O's ground turkey is available in a variety of sizes, is convenient to use and seasoned to fit the needs of most operators.