Smoked Turkey, Lentil, and Kale Salad

Name: Smoked Turkey, Lentil, and Kale Salad
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound smoked turkey breast (cooked, diced into 1/2-inch cubes); 1 cup brown lentils (dry, rinsed); 3 cup water; 1 bunch Lacinato kale (stems removed, leaves finely chopped); 2 Honeycrisp apples (medium, cored and diced); 6 ounce sharp cheddar cheese (diced into small cubes); 0.25 cup roasted sunflower seeds (roasted and salted); 0.25 cup olive oil (extra virgin); 2 tablespoon apple cider vinegar; 1.5 tablespoon Dijon mustard; 1 tablespoon honey; 0.75 teaspoon salt; 0.25 teaspoon black pepper (ground)

Hearty French green lentils, diced smoked turkey breast, crisp Honeycrisp apples, and sharp cheddar tossed with massaged Lacinato kale in honey mustard vinaigrette.

Prep: 15 min
Cook: 18 min
Total: 33 min
Servings: 6
Cuisine: American
Difficulty: Easy

Dietary

Gluten-Free
High-Protein
Nut-Free
Egg-Free
Low-Calorie

Ingredients

1.5 pound smoked turkey breast (cooked, diced into 1/2-inch cubes)
1 cup brown lentils (dry, rinsed)
3 cup water
1 bunch Lacinato kale (stems removed, leaves finely chopped)
2 Honeycrisp apples (medium, cored and diced)
6 ounce sharp cheddar cheese (diced into small cubes)
0.25 cup roasted sunflower seeds (roasted and salted)
0.25 cup olive oil (extra virgin)
2 tablespoon apple cider vinegar
1.5 tablespoon Dijon mustard
1 tablespoon honey
0.75 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Combine 1 cup dry lentils and 3 cups water in a medium saucepan. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 18 minutes until tender but not mushy. Drain off any excess liquid and spread lentils on a plate to cool.
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 1/2 tablespoons Dijon mustard, 1 tablespoon honey, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
Place the chopped Lacinato kale in a large mixing bowl. Drizzle with 2 tablespoons of the dressing and massage the leaves firmly with your hands for 1 to 2 minutes until softened and dark green.
Add the cooled lentils, diced smoked turkey breast, diced Honeycrisp apples, diced sharp cheddar cheese, and roasted sunflower seeds to the kale bowl.
Pour the remaining honey mustard vinaigrette over the salad and toss well to combine. Divide evenly into 6 meal prep containers.

Notes

Massaged Lacinato kale will hold its texture without wilting for up to 4 days in the refrigerator. Diced Honeycrisp apples maintain their crunch.

Nutrition (per serving)

Calories: 480
Protein: 44 g
Carbohydrates: 35 g
Fat: 19.5 g
Fiber: 7.5 g
Sodium: 820 mg
Saturated Fat: 6.5 g
Sugar: 12 g
Cholesterol: 95 mg