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American Recipes
BBQ Turkey with Farro Salad

BBQ Turkey with Farro Salad

and Blueberry Vinaigrette

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This colourful salad is perfect for picnic season. The blueberry vinaigrette 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

132 g

Mini Cucumber

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)

2 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
Energy (kJ)3012 kJ
Calories720 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate54 g
Sugar16 g
Dietary Fiber7 g
Protein53 g
Cholesterol110 mg
Sodium680 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Strainer
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

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.

TOAST ALMONDS
TOAST ALMONDS
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 pan from the heat, then transfer almonds to a plate. Set aside.

COOK TURKEY
COOK TURKEY
3

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.**)

FINISH FARRO
FINISH FARRO
4

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

ASSEMBLE SALAD
ASSEMBLE SALAD
5

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.

FINISH AND SERVE
FINISH AND SERVE
6

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