Turkey Breast - Round Two

Yesterday I made that delicious turkey breast -

and, I had lots of leftovers.

So today, a creative way to use those left overs in a new dish:

Autumn Turkey Salad over Mustard Greens

1 Delicata Squash, seeded, chopped into 1 " pieces

Red Onion, 1/2 cup chopped

Celery, 1/2 cup, chopped

Yellow Squash, 1, chopped 

Mustard Greens, rib removed, sliced into ribbons

Leftover Turkey, 1 1/2 cup chopped

2 tsp sugar

1/4 cup sherry vinegar

1/2 cup oil (I used a combo of olive oil and walnut oil)

This is mustard greens - a big, bold green leafy green;

with a flavor to match!

It balances the flavors in this recipe beautifully! 

This is a Delicata Squash - I love them - no peeling!

And next to the squash - PURPLE celery!!!

Burkholders had it - how cool is that!

- Preheat the oven to 425 degrees

- Place the delicata squash on a parchment lined cookie sheet 

and drizzle with about 1 Tbsp olive oil.

Place in a hot oven and roast for about 20 minutes, until tender and browned.

 - Heat 1 Tbsp. olive oil in a skillet to heat.

- add the red onion and celery - isn't that purple celery gorgeous!

- Saute until onion is translucent over medium high heat.

- Add the yellow squash, and continuing sautéing until squash is tender. 

 - Add the chopped cooked turkey and stir until warmed.

- Make the dressing by combining the sugar, olive oil / walnut oil and vinegar;

season with salt and pepper.

- Place the mustard green ribbons on a large serving platter;

- Top with the roasted delicata squash;

- Top with the warmed turkey mixture;

- Dress with the prepared sherry vinegar dressing.

 Ahh, yes, the green beans in the photo are not part of the recipe -

but, they were left over, so, why not - - -

I added them last minute.

This dish was like autumn on a plate.

Good for you too!