Turkey, Quinoa & Massaged Kale Salad with Honey Dijon Vinaigrette – Great Tastes of Manitoba

Ingredients

• 4 large kale leaves, cut into bite size pieces
• 1 Tbsp (15 mL) olive oil
• 1 Tbsp (15 mL) lemon juice
• 2 cups (500 mL) Butterball Boneless Turkey Breast Roast, roasted and diced
• 1 cup (250 mL) quinoa, cooked
• ½ red pepper, diced
• ¼ English cucumber, diced
• 2 green onions, chopped
• ¼ cup (50 mL) unsalted sunflower seeds, roasted
• ¼ cup (50 mL) dried cranberries
• ¼ cup (50 mL) feta cheese, crumbled
• 2 Tbsp (30 mL) olive oil
• 1 Tbsp (15 mL) honey
• 2 Tbsp (30 mL) cider vinegar
• 1 Tbsp (15 mL) honey Dijon mustard
• ¼ tsp (1 mL) garlic powder
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) pepper