Warm Turkey, Pumpkin & Cranberry Salad

Name: Warm Turkey, Pumpkin & Cranberry Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

35 minGluten-freeDairy-freeMenstrual phaseSteady energyOvenSalads

Servings:

Ingredients

—Turkey breast, sliced — 200 g
—Pumpkin — 200 g
—Dried cranberries — 20 g
—Spinach or arugula — 40 g
—Olive oil — 1 ½ tbsp
—Balsamic vinegar — 1 tsp
—Salt and pepper

Allergens

Contains sulphites

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.

Sources

— British Journal of Nutrition, 2005 — Advances in Nutrition, 2013

Nutrition (per serving)

370

kcal

28g

protein

15g

fat

32g

carbs

fiber

Always check product labels for allergens.