Holiday Turkey Salad

Prep Time: 45 minutes

Servings: 6 - 10

Salad Ingredients:

  • 2 packages of Olive Oil & Herbs Turkey Strips

  • 1/2 cup farro, pre-cooked to package instructions

  • 1 acorn squash

  • 4 fresh figs (if out of season, use dried figs) 

  • Olive oil

  • Maple syrup

  • Sea salt to taste

  • 10 oz kale, massaged in olive oil & chopped

  • 10 oz arugula

  • Seeds from one pomegranate

Salad dressing:

  • 1/3 cup Labneh

  • 1/3 cup tahini

  • 2 tsp garlic, minced

  • 2 tbsp lemon juice

  • 2 tbsp maple syrup

  • 1/3 cup olive oil


  1. Heat oven to 375°F. Mix together dressing ingredients, mix in water to thin as needed, and set aside in fridge until ready to serve.

  2. On a cutting board, slice acorn squash in half from stem to tip and remove seeds with a spoon. Lay squash halves cut side down and cut into 1” thick slices

  3. Drizzle acorn squash with olive oil and maple syrup, then sprinkle with cinnamon and salt. Flip acorn squash pieces over and mix each piece in the excess marinade. Both sides of the acorn squash should be covered.

  4. Return to your cutting board and slice off the stems of the fresh figs. Then slice in half vertically. Add figs to the pan with acorn squash.

  5. Roast in the oven for 45 minutes until a fork can easily poke all the way through the flesh.

  6. Meanwhile, assemble the kale and arugula in a serving dish. Sprinkle farro over the lettuce.

  7. In a skillet over medium heat, add 2 tbsp olive oil and GATC Olive Oil & Herbs Strips. Cook covered for about 5 minutes until internal temperature reaches 165°F. Set aside until salad assembly.

  8. Remove baking pan from the oven and let cool. Then add the acorn squash and fig to the salad.

  9. To follow add the turkey pieces and the pomegranate.

  10. Finish off by drizzling the dressing over salad. Gobble up and enjoy!