This salad makes for a hearty and inspired weeknight dinner. The blueberry dressing pairs perfectly with the sweet and spicy BBQ seasoned turkey scallopines!
Almonds, sliced(ContainsTree Nut/Noix)
Blueberry Jam(ContainsMustard/Moutarde, Sulphites/Sulfite)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
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.
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.
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.**
When farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Season with salt.
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.
Slice turkey. Divide salad between bowls and top with turkey. Crumble over goat cheese and sprinkle over remaining almonds.