Cajun Turkey and Cranberry Salad
with Feta and Toasted Almonds- Almonds
- Milk
- Sesame
- Sulphites
- Tree nuts
- Peanuts
- Egg
- Milk
- Gluten
- Soy
- Mustard
- May contain traces of allergens
- Fish
- Wheat
- Crustaceans
Les « repas futés » sont basés sur un calcul considérant la quantité de kilocalories et de glucides par portion.
Ingredients
340 g
Turkey Breast Portions
113 g
Baby Spinach
1 unit(s)
Tomato
1 unit(s)
Radish
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 tbsp
Hot Sauce
(May be present: Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Honey
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Pat turkey dry with paper towels.
- Place each piece of turkey on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each turkey until 1/2-inch thick.
- Season with Cajun Spice Blend, salt and pepper.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min each side, until golden and cooked through.** (NOTE: Don't crowd the pan; cook turkey in 2 batches if needed.)
- Transfer to a plate and set aside.
- Cut tomato into 1/4-inch pieces.
- Thinly slice radish.
- To a large bowl, add honey, vinegar, half the hot sauce and 1/2 tbsp (1 tbsp) oil. (TIP: If you like things spicy, use all the hot sauce!) Season with salt and pepper. Whisk to combine.
- To the bowl with dressing, add spinach, cranberries, radish and tomatoes. Toss to combine.
- Thinly slice turkey.
- Divide salad between plates. Sprinkle feta and toasted almonds over top.
- Top with turkey.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The Cajun-spiced turkey was well-seasoned and flavorful, though some found the vinegar-based dressing overpowering.
- Ease of prep: Quick and easy to prepare, though some suggested dicing the turkey for faster, more even cooking.
- Suggestions: Consider reducing the vinegar by half in the dressing and adding more radishes for extra crunch and flavor.
- Portions: Several reviewers noted there weren't enough radishes and tomatoes to balance the amount of spinach.
- Spice level: The hot sauce adds a nice kick without being too spicy; adjust to taste or try adding ranch for a milder option.
