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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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
- Meanwhile, pat turkey dry with paper towels. Sprinkle with remaining Middle Eastern Seasoning, then season with salt and pepper.
- 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.**
- 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.
- 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.
- 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.
If you've opted to get turkey breast portions, cook them in the same way the recipe instructs you to cook the chicken.**