Turkey Kale and Brussels Salad with Almond Butter Tahini Dressing in a white bowl with dressing sauce poured from above

Turkey, Kale and Brussels Salad with Almond Butter Tahini Dressing

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The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

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PREP TIME:

10 minutes

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COOK TIME:

0 minutes

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TOTAL TIME:

10 minutes

INGREDIENTS

Almond Butter Tahini Dressing:
2 tablespoons JUSTIN’S® Maple Almond Butter
½ cup Tahini
2 tablespoons Fresh Lemon Juice
2 Garlic Cloves, minced
½ cup Water
Pinch Of Salt

Salad:
4 cups Kale, finely chopped
2 cups Shaved Brussels Sprouts
½ cup Dried Cranberries
½ cup Celery, chopped
1 cup Cooked Beets, diced
1 cup Roasted Sweet Potatoes, sliced
1 ½ cups Cooked Turkey, shredded

DIRECTIONS

For the Almond Butter Tahini Dressing:
1. To make the dressing, combine all the ingredients in a small food processor and blend until smooth.

Salad:
1. Toss together the kale, brussels, cranberries, celery, and beets in a large bowl.

2. Pour in the desired amount of dressing, and toss to coat.

3. Stir in the shredded turkey and top with sliced sweet potatoes.

This Recipe Serves 4

INGREDIENTS

Almond Butter Tahini Dressing:
2 tablespoons JUSTIN’S® Maple Almond Butter
½ cup Tahini
2 tablespoons Fresh Lemon Juice
2 Garlic Cloves, minced
½ cup Water
Pinch Of Salt

Salad:
4 cups Kale, finely chopped
2 cups Shaved Brussels Sprouts
½ cup Dried Cranberries
½ cup Celery, chopped
1 cup Cooked Beets, diced
1 cup Roasted Sweet Potatoes, sliced
1 ½ cups Cooked Turkey, shredded

DIRECTIONS

For the Almond Butter Tahini Dressing:
1. To make the dressing, combine all the ingredients in a small food processor and blend until smooth.

Salad:
1. Toss together the kale, brussels, cranberries, celery, and beets in a large bowl.

2. Pour in the desired amount of dressing, and toss to coat.

3. Stir in the shredded turkey and top with sliced sweet potatoes.

This Recipe Serves 4

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