Turkey and Cheese Salad
  • 1lb boneless, skinless organic turkey breasts
  • 1/4cup buckwheat groats
  • 4oz soft goat cheeseroom temperature
  • 3 Tbsp camelina or extra-virgin olive oil
  • Juice of 1/2 lemon
  • 1 small garlic cloveminced
  • 2tsp honey
  • 1tsp fresh thyme
  • 1/4tsp salt
  • 1/4tsp black pepper
  • 8cups baby kale or other salad greens
  • 1pint cherry tomatoeshalved
  • 1cup dried figssliced
  1. To poach turkey, place breasts in large pot and add enough water to completely cover by at least 1 inch. Bring water to a very slight simmer with just a few bubbles breaking the surface. Reduce heat to medium-low, partially cover, and cook for 15 minutes, or until meat is cooked through. Adjust heat as needed during cooking to maintain a slight simmer, and skim off any foam that forms. Remove turkey from water and thinly slice when cool enough to handle.
  2. Meanwhile, toast buckwheat in dry skillet over medium-high heat, stirring often, until darkened and fragrant, about 5 minutes. Be careful not to burn groats.
  3. To make dressing, place goat cheese, oil, lemon juice, 2 Tbsp water, garlic, honey, thyme, salt, and pepper in blender container and blend until smooth. Blend in small amount of additional water if needed to reach desired consistency.
  4. Divide salad greens among serving plates and top with sliced turkey, tomatoes, and figs. Drizzle goat cheese dressing over top and sprinkle on buckwheat.
Recipe Notes

Great groats

The crunchy buckwheat groats in this Turkey and Cheese Salad are sure to become your new favorite salad topper. If you come up short locating groats in stores, you can use toasted walnuts instead.