Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper on a baking tray. Roast in the oven for approximately 25 minutes or until tender and golden.
- While the pumpkin is roasting, cook the diced turkey in a skillet over medium heat with 1 tablespoon of olive oil. Season with salt and pepper, and sauté until browned and cooked through, about 8 to 10 minutes.
- In a small bowl, whisk together the remaining olive oil, za'atar seasoning, lemon juice, salt, and black pepper to create the dressing.
- In a large salad bowl, combine the chopped romaine, fresh peas, roasted pumpkin, and cooked turkey.
- Drizzle the za'atar dressing over the salad, tossing gently to combine.
- Finish by garnishing with chopped cilantro, and if desired, sprinkle feta cheese and toasted pine nuts on top.
- Serve immediately for a fresh crunch, or let it rest for 5 minutes for the flavors to meld (image of salad mixing).
Nutrition
Notes
Feel free to swap out the turkey for grilled chicken or chickpeas for a vegetarian option! This salad can be stored in the refrigerator for up to 2 days; however, for the best texture, add dressings just before serving. Embrace creativity by adding any seasonal vegetables you love or even a cold grain like quinoa for an extra hearty meal!