This colourful salad is perfect for picnic season. The blueberry vinaigrette 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*
Preheat the oven to 425°F (to finish cooking turkey). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, add farro and 3 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, uncovered, until farro is tender, 14-16 min. Meanwhile, cut cucumber into 1/4-inch slices.
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 pan from the heat, then transfer almonds to a plate. Set aside.
Pat turkey dry with paper towels. Season with salt and pepper. Sprinkle BBQ seasoning over turkey. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Sear, until 'blackened', 1-2 min per side. Transfer turkey to a baking sheet. Bake, in top of oven, until cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, when farro is done cooking, drain and rinse under cold water. Return rinsed farro to the same pot, off heat. Season with salt.
In a large bowl, whisk together blueberry jam, 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add farro, spring mix, cucumbers 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.