Turkey & Buckwheat Salad with Cranberry Dressing

Name: Turkey & Buckwheat Salad with Cranberry Dressing
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 600 g Turkey breast; 200 g buckwheat; 200 g spinach; 80 g dried cranberries; 60 g walnuts; 100 g red onion; 60 ml olive oil; 30 ml balsamic vinegar; 20 g Dijon mustard; 5 g salt; 2 g pepper

A flavorful salad featuring lean turkey breast, hearty buckwheat, and a tangy cranberry dressing. A delightful combination of textures and flavors.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 38 g
Fat: 18 g
Carbs: 26 g

Ingredients

for 4 servings

Turkey breast600 g
buckwheat200 g
spinach200 g
dried cranberries80 g
walnuts60 g
red onion100 g
olive oil60 ml
balsamic vinegar30 ml
Dijon mustard20 g
salt5 g
pepper2 g

Method

6 steps

Cook buckwheat in boiling water until tender, then drain and cool.
Season turkey breast with salt and pepper, then grill or bake at 200C until cooked through; slice into cubes.
In a large bowl, combine spinach, dried cranberries, chopped walnuts, and thinly sliced red onion.
Add the cooked buckwheat and cubed turkey to the bowl.
Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small jar.
Pour the dressing over the salad and toss well to combine before serving.