Seasonal Plate: Turkey-Butternut Squash Salad

Fall’s finest flavors, including toasted pumpkin seeds, cranberries, butternut squash and turkey, come together in this seasonal salad, from Konditorei Restaurant at Sun Valley Resort in Idaho.
October 01, 2013


Pumpkinseed Vinaigrette:  Blend all ingredients-except canola and pumpkinseed oils-well, then add the oils slowly.

Roasted butternut squash: Peel and seed one butternut squash and cut into 1/2" dice. Toss with 2 tablespoons olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of white pepper and 1/4 teaspoon ground nutmeg, roast in 375°F oven for 15-20 minutes or until tender and lightly browned, let cool.

Roasted turkey breast: Rub one whole lobe of boneless fresh turkey breast with olive oil and season generously with kosher salt and freshly ground black pepper. Cook in 350°F oven for 45 minutes to one hour, until internal temperature reaches 165°F. Chill completely in refrigerator and shred into thick strands.

Assemble the salad: De-stem kale and tear into quarter-size pieces, tear frisee into thumb-size pieces, wash greens in cold water and dry in salad spinner. Put greens in large mixing bowl and add remaining ingredients and toss well, divide greens on 4 plates and top with the remaining goodies.

Recipe and photo courtesy of the Konditorei Restaurant at the Sun Valley Resort.


  • 1 bunch lacinato kale
  • 1 head frisee
  • 2 cups baby arugula
  • 1/3 cup pumpkinseed vinaigrette
  • 1/4 cup toasted pumpkinseeds
  • 1/4 cup dried cranberries
  • 1/2 cup diced roasted butternut squash
  • 12 ounces roasted & shredded turkey breast
Pumpkinseed Vinaigrette
  • 1/2 cup pumpkinseeds ground to a fine meal in Vitamix blender or spice grinder
  • 1 1/4 cups apple cider vinegar
  • 1/2 cup apple juice
  • 2 tablespoons honey
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 3 cups canola oil
  • 2 tablespoons pumpkinseed oil
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