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BBQ Turkey with Farro Salad

BBQ Turkey with Farro Salad

and Blueberry Vinaigrette

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This salad makes for a hearty and inspired weeknight dinner. The blueberry dressing pairs perfectly with the sweet and spicy BBQ seasoned turkey scallopines!

Allergens:Tree Nut/NoixMustard/MoutardeSulphites/SulfiteWheat/BléMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Turkey Scallopine

200 g

Zucchini

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

56 g

Spring Mix

2 tbsp

Blueberry Jam

(ContainsMustard/Moutarde, Sulphites/Sulfite)

½ cup

Farro

(ContainsWheat/Blé)

28 g

Goat Cheese

(ContainsMilk/Lait)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

BBQ Seasoning

(ContainsMustard/Moutarde)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories720 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate52 g
Sugar15 g
Dietary Fiber7 g
Protein54 g
Cholesterol110 mg
Sodium670 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and wash and dry all produce. Add farro and 3 cups water (dbl for 4 ppl) in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Meanwhile, thinly slice zucchini into 1/4-inch rounds.

2

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from heat, then transfer almonds to a plate. Set aside.

3

Pat turkey dry with paper towels. Season with salt and pepper. Sprinkle over BBQ seasoning. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Pan-fry, until 'blackened', 1-2 min per side. Transfer turkey to a baking sheet. Sprinkle the zucchini around the turkey. Drizzle the zucchini with 1 tbsp oil (dbl for 4ppl). Bake in top of oven, until cooked through, 5-7 min.**

4

When farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Season with salt.

5

Whisk together blueberry jam, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add farro, spring mix, roasted zucchini and half the almonds. Season with salt and pepper. Toss together.

6

Slice turkey. Divide salad between bowls and top with turkey. Crumble over goat cheese and sprinkle over remaining almonds.