- Maple Mustard Dressing
- 3 Tbsp dijon mustard
- 1 1/2 Tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1-2 Tbsp water
- Harvest Bowl
- 1 lb ground turkey
- 1 tsp fresh sage, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt, divided
- 2 1/2 tsp avocado oil, divided
- 2 cups butternut squash, diced
- 1 medium red onion, sliced
- 4 leaves kale
- 2 cups cooked wild rice
- 2 oz goat cheese
- 1/4 cup unsweetened dried cranberries
- 1/4 cup roasted salted pepitas
Preheat oven to 400°F. In a small bowl, whisk together all of the dressing ingredients, adding more or less water to achieve your desired consistency. Set aside.
In a bowl, combine the ground turkey, sage, rosemary, thyme, 1 clove of minced garlic, and 1/4 tsp of salt.
Heat 1 tsp avocado oil in a cast iron skillet over medium-high heat. Brown the seasoned ground turkey in the pan, allowing some pieces to get dark brown and crispy, but not burnt. Once browned, remove from the pan and set aside in a bowl. Discard any remaining liquid from the pan.
Add the butternut squash and red onion to the skillet with 1 tsp of avocado oil, 1 clove of miced garlic, and 1/4 tsp salt, tossing with a spatula.
Place the cast iron skillet in the oven and cook for 20 minutes. Pull out of the oven and add the ground turkey into the pan, then place back in the oven and cook for an additional 5 minutes.
Destem the kale, tearing the leaves into a bowl. Add ½ tsp avocado oil and massage the kale to reduce the bitterness.
Split the kale, turkey, vegetables, and wild rice evenly into four bowls. Top with the maple mustard dressing, goat cheese, cranberries, and pepitas. Enjoy!
Nutrition per serving: 390 calories; 9g total fat (4g saturated); 720mg sodium; 44g carbohydrates; 4g dietary fiber; 15g total sugar (5g added sugar); 37g protein