Warm Turkey, Pumpkin & Cranberry Salad
35 minGluten-freeDairy-freeMenstrual phaseSteady energyOven
Servings:
1
·
Ingredients
- —200 g Turkey breast, sliced
- —200 g Pumpkin, cubed
- —20 g Dried cranberries
- —40 g Spinach or arugula
- —1 ½ tbsp Olive oil
- —1 tsp Balsamic vinegar
- —Salt and pepper
Method
- 01Preheat the oven to 200°C and roast the pumpkin with oil for 20–25 minutes.
- 02Pan-fry the turkey for 6–8 minutes until cooked through.
- 03Combine the spinach, pumpkin and turkey on a plate.
- 04Scatter with cranberries.
- 05Dress with oil and vinegar before serving.
Why this works
Menstrual blood loss is a common cause of lower iron stores, and turkey provides vitamin B6 along with some well-absorbed heme iron (more in dark meat). Cranberries add polyphenol antioxidants. A warm dish can feel more comforting than a cold salad during menstrual cramps.
Nutrition (per serving)
370
kcal
28g
protein
15g
fat
32g
carbs
4g
fiber