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.

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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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