Warm Turkey, Pumpkin & Cranberry Salad
35 minGluten-freeDairy-freeMenstrual phaseSteady energyOven
Servings:
1
·
Ingredients
- —Turkey breast, sliced — 200g
- —Pumpkin, cubed — 200g
- —Dried cranberries — 20g
- —Spinach or arugula — 40g
- —Olive oil — 1.5 tbsp
- —Balsamic vinegar — 1 tsp
- —Salt and pepper — to taste
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