Turkey and Roasted Squash Rice Salad

Ever hear someone wish they had fresh turkey more than just once a year (that being Thanksgiving)? I’ve heard it a lot, and while I don’t buy whole turkeys too often, I love the turkey tenderloins that are available – they really do make having a quality turkey meal easy. Here they are in a salad with roasted squash cubes, crisp apple chunks, sweet dried cranberries…….all on a bed of long grain and wild rice seasoned with a poultry herb mix. It’s like Thanksgiving in a bowl – but less work and easier to make!

Any winter-type squash can be used here, and while I made it with butternut this time, I’ve had great success with hubbard and pumpkin too. The varying water content from squash to squash will mean that the browning of the squash will differ.

Ingredients for Turkey and Roasted Squash Rice Salad (serves four as dinner, 6 for lunch)

• 2 turkey tenderloins (1/2 – 3/4 #)
• 1 tsp poultry seasoning, divided
• 3 tbsp olive oil, divided
• 2 cups butternut squash, peeled and cubed
• 1 crisp apple, cored and cubed
• 6 oz. long grain and wild rice mix (I used Uncle Ben’s, but NOT the seasoning packet)
• 2 1/4 cups chicken stock
• 1/2 cup dried cranberries
• 1/2  tsp. orange zest
• Salt and pepper to taste

DIRECTIONS:

• Preheat an oven to 400 degrees. Peel, seed and cube the butternut squash. Toss with 1 tablespoon of the olive oil and roast in the oven for 20 to 25 minutes in a shallow baking pan, shaking the pan every 5 minutes or so to prevent sticking. Don’t crowd the squash cubes in the pan – they will tend to steam too much and inhibit browning. When the squash is tender, remove from the oven, season with salt and pepper and allow to cool.

• Meanwhile, prepare the rice mix according to package directions, substituting the water with the chicken stock.  Do not use the seasoning packet or butter, but instead add 1/2 teaspoon of the poultry seasoning and the orange zest. When the rice is finished cooking, fluff with a fork and allow to cool to room temperature.

While the rice is cooking:

• Rub both sides of each turkey tenderloin with 1/2 teaspoon of the poultry seasoning and two tablespoons of the olive oil. Heat a heavy skillet on medium high heat and cook the turkey for a few minutes on each side, or until no longer pink inside. Allow to cool then cut into bite sized pieces.
• Core the apple and cut into small bite sized cubes.
• When the rice and squash have cooled, combine the turkey, apple, squash and cranberries  together.

Combine with the wild rice mix, taste for salt and pepper and enjoy!