Turkey and Brussels Salad with Maple Pomegranate Vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 2 tablespoons coconut oil divided
  • 1 pound ground turkey
  • Sea salt and freshly ground black pepper to taste
  • 4 cups shaved Brussels sprouts
  • 1 medium pear cored and chopped
  • 1/4 medium leek chopped
  • 1/4 cup pomegranate seeds
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 teaspoons maple syrup
  • 1/2 small shallot chopped


  • In a large skillet over medium heat, heat the coconut oil. To the oil, add the turkey and salt and pepper to taste. Cook for 10 minutes, until turkey is cooked through.
  • Allow turkey to cool.
  • In a large bowl, toss the turkey with the Brussels sprouts, pear and leek. In a blender, blend the remaining 5 ingredients (pomegranate seeds through shallot) with sea salt and freshly ground black pepper until smooth. Pour dressing over salad, toss and serve.


SERVING SUGGESTION: Steamed asparagus.
NUTRITION: 399 Calories; 27g Fat (58.8% calories from fat); 23g Protein; 19g Carbohydrate; 4g Dietary Fiber; 90mg Cholesterol; 130mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable; ½ Fruit; 3 1/2 Fat; 0 Other Carbohydrates.
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