Smart Fig-Roasted Turkey and Butternut Salad
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Smart Fig-Roasted Turkey and Butternut Salad

Smart Fig-Roasted Turkey and Butternut Salad

with Almonds and Garlic Sauce

Middle Eastern-spiced turkey, glazed with sweet and tangy fig spread, is the star of this dinner!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Ingredients: Turkey breast • Butternut squash • Spinach • Cucumber • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Almonds • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Middle eastern spice blend (spices (including mustard) and herbs, dehydrated vegetables (garlic, onion), salt, dextrose, silicon dioxide, canola oil) (mustard) • Garlic.

Tags:
Calorie Smart
Carb Smart
Allergens:
Mustard
Sulphites
Tree nuts
Almonds
Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

serving amount

340 g

Turkey Breast Portions

1 tbsp

Middle Eastern Seasoning

(Contains Mustard May contain Mustard, Milk, Sulphites, Tree nuts, Soy, Peanuts, Triticale, Wheat, Sesame)

2 tbsp

Fig Spread

(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)

113 g

Baby Spinach

170 g

Butternut Squash, cubes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Almonds, sliced

(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)

1 unit

Mini Cucumber

1 unit

Garlic, cloves

2 tbsp

Plant-Based Mayonnaise

(Contains Mustard, Egg May contain Fish, Wheat, Soy, Sulphites, Sesame, Mustard, Tree nuts, Milk, Egg)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat34 g
Saturated Fat4.5 g
Carbohydrate28 g
Sugar12 g
Dietary Fiber7 g
Protein47 g
Cholesterol105 mg
Sodium720 mg
Trans Fat1.5 g
Potassium1500 mg
Calcium150 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl

Cooking Steps

Roast squash
1
  • Add squash, 1/2 tsp (1 tsp) Middle Eastern Seasoning and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle the of oven, stirring halfway through, until tender and golden brown, 20-22 min.
Prep turkey
2
  • Meanwhile, pat turkey dry with paper towels. Sprinkle with remaining Middle Eastern Seasoning, then season with salt and pepper.
Cook turkey
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. (NOTE: Don't overcrowd the pan; cook turkey in 2 batches if needed.) Sear until golden, 1-2 min per side.
  • Transfer turkey to another parchment-lined baking sheet. Spread half the fig spread over turkey. Roast in the bottom of the oven until turkey is cooked through, 12-14 min.**
Toast almonds
4
  • While turkey is in the oven, heat the same pan over medium. 
  • When hot, add almonds. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Make sauce and dressing
5
  • Cut cucumber in 1/4-inch half-moons. 
  • Peel, then mince or grate garlic. 
  • Add garlic, half the mayo (use all the mayo for 4 ppl) and 1 tbsp (2 tbsp) water to a small bowl. Season with salt and pepper, then whisk to combine. Set aside. 
  • Add vinegar, remaining fig spread and 1 tbsp (2 tbsp) oil to a large bowl. Whisk to combine, then season with salt and pepper. 
Finish and serve
6
  • Once squash is tender, add squash, cucumbers and spinach to the bowl with dressing. Toss to combine. 
  • Thinly slice turkey. 
  • Divide salad between plates.
  • Sprinkle with almonds. 
  • Top with turkey, then drizzle with garlic sauce. 
Modualrity Step (under step 2)
7

If you've opted to get turkey breast portions, cook them in the same way the recipe instructs you to cook the chicken.**