This Mediterranean Turkey Spinach Salad recipe is packed with protein and flavor! Prep the components ahead of time and assemble for a quick, healthy lunch or dinner!
Thanks to the National Turkey Federation for sponsoring this post!
Let’s talk turkey, shall we? I’m excited to be teaming up with the National Turkey Federation this year to share a couple of recipes and spread the turkey love. I know there are people in the camp that think turkey should only be consumed as a whole bird at Thanksgiving. I’m not one of them and I don’t think you should be either!
There are tons of turkey products available at the store year round. You can find turkey breasts, tenderloins, thighs and drumsticks, as well as turkey sausage and ground turkey meat. Recently I’ve fallen in love with turkey tenderloin. They’re the perfect size for roasting or grilling in a short amount of time. I’ve also got turkey thighs on my list of things to grill this summer since the dark meat is so full of flavor.
A few more turkey highlights? It’s a lean protein packed with immune-boosting nutrients like iron, zinc and potassium that help keep you fuller longer and it easily soaks up flavors, making it the perfect canvas for marinades and seasonings! A true superfood. If you look at the store, you can even probably find some turkey tenderloins that are pre-marinated and ready to roast or grill! So easy!
So let’s talk about this salad, shall we? I started by marinating my turkey tenderloins in a simple mixture of red wine vinegar, olive oil, onion, garlic and oregano. Then I threw them on the grill to cook them quickly during one of my food prep sessions. If you don’t have access to a grill, you could easily pan sear and roast these in the oven or cook in a cast iron skillet.
That’s what I love about this salad. You can prep the tenderloins, veggie mixture and farro ahead of time so all you have to do is assemble when it’s time to eat! For the dressing, I just mixed some of my favorite spicy hummus with a little water to thin it down enough to pour as a dressing. Easy peasy!
So here’s how you make it:Print
Mediterranean Turkey Spinach Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: serves 4
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1/4 cup onion, diced
- 1 tsp oregano
- pinch of salt and pepper (optional)
- 1 package turkey tenderloins (1.25 pounds)
- 1 cup farro, uncooked
- 4 cups leaf lettuce, chopped
- 4 cups baby spinach
- 3 cups mixed vegetables (bell pepper, cucumber, onion, tomato)
- 1/4 c crumbled feta
- 1/4 cup hummus (spicy or regular)
- 1–2 Tbsp water
Combine marinade ingredients in a large ziploc bag and shake well to coat. Refrigerate at least 4 hours or overnight.
Remove tenderloins from marinade and grill over medium heat for 8-10 minutes per side (or until internal temperature reaches 165 degrees F).
Cook farro according to package directions.
Combine chopped vegetables with feta and mix well.
Mix lettuce and spinach together and divide between 4 large bowls. Add 1/4 of the farro to each bowl. Top each bowl with 3/4 cup of vegetable mixture.
Once turkey is cooked, slice and divide among salads.
For the optional dressing, slowly add water to hummus and mix well until hummus reaches a pourable consistency or use your favorite dressing.
That’s all there is to it! Enjoy this salad for lunch or dinner. It’s light and fresh, but still packed with protein from the turkey and farro and the veggies make it so pretty and colorful.
If you’re not a fan of spinach salads you could easily use regular lettuce. I used a mix of half lettuce/half spinach.
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