Leftover turkey breast shines in this spinach salad with spiralized butternut squash and apple in a sesame-tinged dressing for a full meal dinner or super easy and delicious lunch with mega crunch. There’s nothing better than helping someone in need, and if you’ve ever had a newborn, you know you need all the help you can get. So when Ali of the food blog Inspiralized asked me if I’d be interested in sharing a recipe on her site while she was on maternity leave, I said yes in a heartbeat, because sharing recipes is a whole lot more fun than changing diapers. The Inspiralizer has become one of my all-time favorite kitchen gadgets because it inspires healthful eating and makes regular old veggies and fruits look totally unique. Plus, it’s really kind of fun to use. If you don’t have one yet, you really should add it to your wish list. It’s no secret that Ali is an Inspiralizer genius and her two cookbooks are proof in the curly-cued veggie pudding and they’ve inspired me to share this Thai Zucchini Noodle and Quinoa Salad recipe as well as this Caprese Zucchini Salad recipe from her first cookbook. Now, from her second cookbook, Inspiralize Everything, I’m sharing this totally unique spin (literally) on what to make with leftover Thanksgiving turkey. Because you can only eat so many turkey and stuffing sandwiches before the scale totally tips in the wrong direction.
Sobre esta ensalada de espinacas
This salad is the epitome of fall salads and is totally filling all on its own. It’s fresh flavors and veggie crunch will absolutely pull you out of your post-Thanksgiving Day rut, but because I love baking a turkey breast for my daughter’s weekly school lunches (this is my favorite way to bake an always juicy turkey breast) I can make this salad any old time I want. Spiralized vegetables and fruit are an easy and healthful way to get in your daily 5-a-day in and with this salad, you’ll only have one left to add in. First, spiralized squash is roasted in the oven so it lightly caramelizes and becomes sweeter in flavor while holding it’s earthy bite. In Ali’s original recipe, she used a large Asian pear to complement the fall flavors. But true to form, I didn’t have time for the store-bought pears to ripen on the counter before making this salad so I used a crunchy Honeycrisp apple instead, and spiralizing it gave it a whole new apple-esqu appeal. Consejo: If you’re spiralizing the apple in advance, store it covered in a bit of water with a touch of lemon juice so it doesn’t discolor. After spiralizing, be sure to trim both the butternut squash and the apple with kitchen scissors, cutting them into more manageable lengths. Bright pomegranate seeds add a sweet but tart bite to the earthy roasted squash and savory turkey and paired with pecans and goat cheese, it’s like a flavor explosion with each bite. I like to roast my pecans before chopping to deepen their flavor. To do so, simply add the whole or roughly chopped pecans to a dry fry-pan over medium-high heat. Let them cook for 1 minute or so undisturbed then move them around so they toast but don’t burn. Pull from the heat as soon as they begin to golden and become fragrant, then give them a rough chop and add to the salad. But the crowning moment for this salad may actually be the simple, Asian-style sesame-flavored dressing, sweetened with a bit of maple syrup. Ali calls for apple cider vinegar here, but I used rice wine vinegar instead. Either one would be totally interchangeable and absolutely delicious. My favorite way to make homemade salad dressings is to add all the ingredients to a small glass jar with a fitted lid, then simply shake vigorously until all the ingredients fold together. This makes it easy to store any leftover dressing with one less dish to clean, too. If you’re looking for more healthy recipes that start by spiralizing, check out my list of 20 Inspiring Spiralized Recipes and then get into the kitchen and spin something good. Si haces esta receta, ¡házmelo saber! Deja una calificación ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️ en esta receta abajo y deja un comentario, toma una foto y tag me on InstagramInstagramPinterest Twitter
Ingredientes
- 1 libra de pavo asado (, desmenuzado o cortado en trozos del tamaño de un bocado)
- 1 cucharada de sirope de arce
- Para la vinagreta
- 1 cucharada de salsa de soja
- 1/2 taza de granos de granada
- Sal Kosher y pimienta negra recién molida
- Para la ensalada
- 2 cucharadas de vinagre (de sidra de manzana o de vino de arroz, según prefiera)
- 1 cucharadita de semillas de sésamo (blancas o negras)
- 1 manzana Honeycrisp grande (, o pera asiática, esprializada con Blade D)
- 1 diente de ajo (, picado o prensado)
- 1 cucharada de aceite de oliva virgen extra
- 1/2 taza de nueces tostadas picadas
- 1 calabaza mediana (, pelada, cortada en espiral con la cuchilla B, y los fideos recortados)
- Spray de cocina
- 1/2 taza de queso de cabra desmenuzado
- Pimienta negra recién molida al gusto
- 5 onzas de espinacas tiernas frescas
- 1 cucharada de aceite de sésamo
Instrucciones
- Precalentar el horno a 400°F. Forre una bandeja con papel pergamino y extienda los fideos de calabaza en la bandeja, espaciándolos uniformemente. Rocíelos ligeramente con aceite en aerosol y sazónelos con sal kosher y pimienta negra. Áselos durante 10 minutos o hasta que pierdan el sabor a crudo y se ablanden.
- Mientras tanto, prepare la vinagreta. En un bol pequeño o un tarro con tapa hermética, añada todos los ingredientes de la vinagreta y bata o agite el tarro hasta que se emulsionen los ingredientes. Reservar.
- Añade las espinacas a un bol grande con la manzana o pera en espiral, la calabaza y el pavo. Añadir la mitad de los granos de granada y las nueces, rociar con el aliño y remover para cubrir. Añadir el resto de los granos de granada, las nueces y el queso de cabra, sazonar al gusto y servir.
