Turkey and Sun-Dried Tomato Grain Bowl with Lemon Honey Mustard Dressing

This vibrant grain bowl brings together tender ground turkey, fresh spinach and sun-dried tomatoes for a meal that’s both hearty and refreshing. The star is a zingy lemon honey mustard dressing that ties everything together, while crunchy cashews and scallions add the perfect finishing touch.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you want something nutritious without spending hours in the kitchen. It’s a balanced bowl of protein, grains and greens that will leave you satisfied.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and halve the lemon. Finely chop the sun-dried tomatoes. Trim the scallions and thinly slice the green parts; save the white parts for another use.
2. Massage the grain blend package to separate the grains. Partially open the package and microwave until warmed through, about 90 seconds. In a small bowl, whisk together the lemon zest, honey, 1½ packets of mustard (all mustard for 4 servings), 2 tablespoons olive oil (4 tablespoons for 4 servings), ½ teaspoon sugar (1 teaspoon for 4 servings) and juice from all the lemon. Season with salt and pepper.
3. Transfer the warmed grain blend to a large bowl. Add the spinach, sun-dried tomatoes and dressing; toss to combine. Season with salt and pepper to taste.
4. Divide the salad between shallow bowls. Garnish with scallion greens and cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Adjust the amount to about 1.5 cups cooked.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add cashews just before serving to keep them crunchy.

Is there a substitute for cashews?

You can use almonds, pecans or sunflower seeds for a similar crunch. For a nut-free option, try pumpkin seeds.