Name: Roasted Kale Turkey Salad
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 8 cups kale; 2 tablespoons Gefen Olive Oil; 2 tablespoons sesame seeds; 1 teaspoon Gefen Sesame Oil; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups shredded red cabbage; 1 plum tomato, chopped; 1 tablespoon Gefen Olive Oil; 1 white onion, sliced into thin half-moons; salt, to taste; 3 ounces (85 grams) turkey, cubed; 1 tablespoon soy sauce; 2 tablespoons tahini; 2 tablespoons Gefen Maple Syrup; 1 teaspoon rice vinegar; 1 cube Gefen Frozen Ginger; 1/4 teaspoon salt; 1/4 teaspoon pepper

Roasted Kale Turkey Salad

When I first got married, I didn’t make supper for the first two months. However, I did roast kale as a healthy snack for my new husband and felt like I earned my status as wife. Especially since the pan was always empty within five seconds of leaving the oven. This salad combines the addictive properties of roasted kale with savory turkey and a dressing that can be eaten with a spoon. You might want to just make this one for yourself.

Ingredients

Roasted Kale Salad

8 cups kale
2 tablespoons Gefen Olive Oil
2 tablespoons sesame seeds
1 teaspoon Gefen Sesame Oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded red cabbage
1 plum tomato, chopped

Turkey and Onion Mixture

1 tablespoon Gefen Olive Oil
1 white onion, sliced into thin half-moons
salt, to taste
3 ounces (85 grams) turkey, cubed
1 tablespoon soy sauce

Tahini-Maple Dressing

2 tablespoons tahini
2 tablespoons Gefen Maple Syrup
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon Gefen Sesame Oil
1 cube Gefen Frozen Ginger
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place kale on a baking sheet. Drizzle with olive oil and sprinkle with sesame seeds, sesame oil, garlic powder, salt, and pepper. Mix. Roast for 10–15 minutes, until crispy.

Heat olive oil and sauté onion for 10 minutes. Season lightly with salt. Add turkey and sauté for another seven to eight minutes.
Deglaze the pan with soy sauce and allow it to burn out for a minute. Remove from heat.

Place roasted kale in a bowl with the cabbage and tomato.
Add turkey and onion mixture and dressing and mix. Enjoy!

Description:
Styling and Photography by Chay Berger
Food Prep by Shaindy Sturman

Roasted Kale Turkey Salad

Sima Kazarnovsky

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Roasted Kale Salad

8 cups kale
2 tablespoons Gefen Olive Oil
2 tablespoons sesame seeds
1 teaspoon Gefen Sesame Oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded red cabbage
1 plum tomato, chopped

Turkey and Onion Mixture

1 tablespoon Gefen Olive Oil
1 white onion, sliced into thin half-moons
salt, to taste
3 ounces (85 grams) turkey, cubed
1 tablespoon soy sauce

Tahini-Maple Dressing

2 tablespoons tahini
2 tablespoons Gefen Maple Syrup
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon Gefen Sesame Oil
1 cube Gefen Frozen Ginger
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Step 1 - Prepare the Roasted Kale Salad

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place kale on a baking sheet. Drizzle with olive oil and sprinkle with sesame seeds, sesame oil, garlic powder, salt, and pepper. Mix. Roast for 10–15 minutes, until crispy.

Step 2 - Prepare the Turkey and Onion Mixture

Heat olive oil and sauté onion for 10 minutes. Season lightly with salt. Add turkey and sauté for another seven to eight minutes.
Deglaze the pan with soy sauce and allow it to burn out for a minute. Remove from heat.

Step 3 - To Serve

Place roasted kale in a bowl with the cabbage and tomato.
Add turkey and onion mixture and dressing and mix. Enjoy!

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Roasted Kale Turkey Salad

Directions

Prepare the Roasted Kale Salad

Prepare the Turkey and Onion Mixture

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